Authentic South African Koeksisters Recipe: The Ultimate Guide

Ingredients

2 cups all-purpose flour
2 tablespoons baking powder
1/4 teaspoon salt
2 tablespoons butter, room temperature
1 egg
3/4 cup water
3 cups sugar
1 1/2 cups water
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
2 inch piece of ginger, peeled and finely grated
2 cinnamon sticks
3 cups vegetable oil for frying
Lemon zest from 1 large lemon

Steps and instructions

In a large bowl, sift together the all-purpose flour, baking powder, and salt.
Add the butter to the flour mixture and mix with your fingers until the mixture resembles breadcrumbs.
Beat the egg in a separate bowl and add to the flour mixture along with the water. Stir until a dough forms.
Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes.
Cover the dough with a damp cloth and let rest for 2 hours.
While the dough is resting, make the syrup. Combine the sugar, water, vanilla extract, cream of tartar, grated ginger, cinnamon sticks, and lemon zest in a large saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
Remove the syrup from the heat and let cool completely.
After the dough has rested, roll it out on a lightly floured surface to a thickness of about 1/4 inch.
Cut the dough into strips about 3 inches long and 1 inch wide. Twist two strips together to form the koeksister shape.
Heat the vegetable oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
Fry the koeksisters in the hot oil until golden brown, about 2 minutes per side.
Remove the koeksisters from the oil with a slotted spoon and immediately dunk in the cooled syrup. Let soak for a few seconds, then remove and drain on a wire rack.
Repeat with the remaining dough and syrup. Let the koeksisters cool completely before serving.

Tools for making

Large bowl - Used for mixing the dry ingredients and kneading the dough.
Sifter - Used to sift the flour, baking powder, and salt together.
Mixing spoon - Used to combine the ingredients and form the dough.
Rolling pin - Used to roll out the dough to the desired thickness.
Knife - Used to cut the dough into strips.
Deep fryer or large saucepan - Used for frying the koeksisters.
Slotted spoon - Used to remove the fried koeksisters from the oil.
Large saucepan - Used to make the syrup.
Wire rack - Used to drain the soaked koeksisters after frying.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier option.
Replace the butter with margarine or vegetable oil for a dairy-free version.
Add a teaspoon of ground cinnamon or cardamom to the dough for a spiced flavor.
Add a handful of raisins or chopped nuts to the dough for extra texture.
Coat the koeksisters in a cinnamon-sugar mixture after frying for a sweet and crunchy coating.
Make a chocolate glaze by melting chocolate and dipping the cooled koeksisters into it.
Make a citrus syrup by adding orange or lemon juice to the syrup mixture.
Add a teaspoon of ground ginger to the dough for an extra kick of ginger flavor.
Make a gluten-free version by using a gluten-free flour blend.
Replace the vegetable oil with coconut oil for a subtle coconut flavor.

Recipe overview

This recipe will guide you through making traditional South African Koeksisters. These are sweet, syrupy, braided pastries that are deep-fried and then soaked in a ginger and cinnamon-infused syrup. The recipe might seem complicated at first, but with careful following of the steps, you will master this delicious dessert. Expect to deliver a unique treat that marries the sweetness of syrup, the zest of lemon, and the warmth of spices with the delightful crunch of a deep-fried pastry. These are perfect for serving at parties, or as a special dessert for family gatherings. Enjoy the process and get ready to taste a unique dessert that is loved in South Africa and beyond.

Common questions

Can I use self-rising flour instead of all-purpose flour and baking powder? No, it is best to use all-purpose flour and baking powder to ensure the right texture and rise of the koeksisters.
Can I substitute the vegetable oil with a different type of oil? It is recommended to use vegetable oil for frying as it has a high smoke point and neutral flavor. Other oils may affect the taste and texture of the koeksisters.
Can I make the dough ahead of time? It is not advisable to make the dough too far in advance as it needs to rest for 2 hours before being rolled and fried. However, you can prepare the dough a few hours ahead and let it rest at room temperature until ready to use.
Can I reuse the syrup for multiple batches? Yes, you can reuse the syrup for multiple batches of koeksisters. Simply cool the syrup and store it in an airtight container in the refrigerator. Warm it up before using it again.
How should I store the koeksisters? Koeksisters are best enjoyed fresh. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days. They may lose their crispness over time.

Serving dishes and utensils

Mixing bowls - You'll need a few mixing bowls in various sizes to combine and mix the ingredients.
Whisk - A whisk will be useful for beating the egg and incorporating it into the dough.
Saucepan - You'll need a large saucepan to make the syrup for soaking the koeksisters.
Slotted spoon - A slotted spoon will help you remove the fried koeksisters from the hot oil.
Wire rack - A wire rack is essential for draining the syrup-soaked koeksisters and allowing them to cool.
Deep fryer or large saucepan - You'll need a deep fryer or a large saucepan for frying the koeksisters in vegetable oil.
Rolling pin - A rolling pin is necessary for rolling out the dough to the desired thickness.
Knife - You'll need a knife to cut the dough into strips before twisting them into the koeksister shape.
Damp cloth - Use a damp cloth to cover the dough while it rests for 2 hours.

Origin stories

Koeksisters, these syrupy sweet treats, sing of South Africa's cultural melting pot. Steeped in syrup yet crispy and flaky, they are a testament to the culinary influence of early Dutch settlers and the Cape Malay community. The Dutch variant is a twisted or braided shape - koeksister comes from the Dutch word 'koek', which generally refers to a baked good. Meanwhile, the Cape Malay version, called the koesister, is a spiced ball of dough, dusted with coconut, and carries hints of their Southeast Asian heritage. Just imagine the scene of a Sunday morning in Cape Town, where locals and tourists alike queue for their fix of these sticky delicacies, perking up their taste buds and brightening their day. But dare not to confuse the koeksister with the koesister, for each has its unique charm and a loyal following. Just like South Africa herself, they are a sweet symbol of the nation's diverse heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.