- 8 cups sugar (2 L)
- 4 cups water (1 L)
- 2 cinnamon sticks (2 )
- 1/2 tsp ginger (2 mL)
- 1 tsp tartaric acid (5 mL)
- 5 cups cake flour (1.25 L)
- 2 Tbsp baking powder (30 mL)
- 1 1/2 tsp ground cinnamon (7 mL)
- 1 tsp ginger (5 mL)
- 1/2 tsp all spice (2 mL)
- 1/4 cup canola oil (60 mL)
- 2 cups buttermilk (500 mL)
- In a large saucepan over high heat, combine all syrup ingredients. Stir well to dissolve sugar.
- Stop stirring as soon as the syrup begins to boil. Allow syrup to boil for 10 minutes, constantly cleaning the sides of the pot of sugar crystals with a pastry brush dipped in water.
- Remove from heat. Let cool to room temperature, then refrigerate until syrup is very cold.
- For the dough, sift the flour, baking powder, salt, nutmeg, cinnamon, ginger and all spice into a large mixing bowl.
- Mix in the canola oil to form a texture that resembles bread crumbs.
- Add buttermilk and mix to form a soft dough, adding more buttermilk if needed.
- Wrap dough in plastic wrap and let rest 1 hour.
- Roll out dough on lightly floured surface, to a thickness of 0.2 inch (4 mm). Cut in 1 ½ inch (4 cm) wide strips. Cut strips in lengths of 2 ¾ inch (7 cm).
- Cut three legs into each strip – keeping the top 0.2 inch (4 mm) intact. Braid the three legs and secure the ends by pinching together.
- Place on a parchment lined baking sheet and keep covered to prevent koeksisters from drying out.
- Meanwhile, heat canola oil in deep fryer to 375°F (190°C). Fry koeksisters 5 at a time until golden brown.
- Remove from oil with a slotted spoon onto a paper towel lined tray.
- Immediately submerge in cold syrup.
- Let sit in cold syrup 1–2 minutes and then transfer to wire rack to drain excess syrup.
These sticky, sweet treats are South African syrup-coated doughnut twists. The name Koeksister (pronounced cook-sister) comes from the Dutch word koekje, the diminutive of koek meaning “cake”.
- Serving Size
- 1 koeksister
- Total Fat
- 11 g
- Saturated Fat
- 0.9 g
- 0 mg
- 65 mg
- 45.4 g
- 0.5 g
- 34.3 g
- 1.7 g
- 65 mg