Koeksisters (Fried Braided Pastry in Syrup)

Name: Koeksisters (Fried Braided Pastry in Syrup)
Ingredients: 1 kg white granulated sugar; 500 ml (2 cups) water; 3 cm long piece of fresh ginger, peeled and bruised OR 2–3 sticks of cinnamon (optional); 1 ml (pinch) cream of tartar; 1 pinch of salt; 2 ½ tsp lemon juice; 240 g all-purpose flour; 4 tsp (20 ml) baking powder; 1 pinch of salt; 2 tbsp (30 ml) butter; 125 ml (½ cup) buttermilk OR soured milk OR water mixed with lemon juice

A koeksister is a fritter, usually in the shape of a plait, that is dipped in a cold syrup mixture. Koeksisters are very rich and are usually served as a special treat or kept for festive occasions.

Save

Ingredients

1 kg white granulated sugar
500 ml (2 cups) water
3 cm long piece of fresh ginger, peeled and bruised OR 2–3 sticks of cinnamon (optional)
1 ml (pinch) cream of tartar
1 pinch of salt
2 ½ tsp lemon juice
240 g all-purpose flour
4 tsp (20 ml) baking powder
1 pinch of salt
2 tbsp (30 ml) butter
125 ml (½ cup) buttermilk OR soured milk OR water mixed with lemon juice

Steps

Combine all ingredients in a saucepan. Bring to a boil, stirring until the sugar has dissolved.
Turn the heat down, and simmer for 5–8 minutes.
Cool the syrup to room temperature.
Divide it into 2 containers, and place in the refrigerator to chill overnight.
Sift together flour, baking powder, and salt.
Rub in butter.
Add buttermilk. Mix into a soft dough and knead thoroughly. It helps if you oil your hands lightly when starting to knead the dough.
Cover the dough with a damp cloth, and leave it to rest for 15 minutes.
Roll the dough out to a thickness of 5 mm and cut into 5 x 70 mm (½ cm x 7 cm) strips. Press the ends of two or three strips together and twist or plait, then press the ends together again. Keep the dough you are not working with covered with a damp cloth.
Deep fry in hot oil until golden brown on both sides.
Remove with a slotted spoon and dip the pieces immediately in the ice cold syrup.
Remove and place the koeksisters on a wire rack so that the excess syrup can drain.
Store the koeksisters in a sealed container in the refrigerator. They freeze well and can be served straight from the freezer.

More recipes with cream of tartar, lemon, flour, baking powder, butter or buttermilk

Adapted from “Koeksisters (Fried Braided Pastry in Syrup)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

1 kg white granulated sugar

500 ml (2 cups) water

3 cm long piece of fresh ginger, peeled and bruised OR 2–3 sticks of cinnamon (optional)

1 ml (pinch) cream of tartar

1 pinch of salt

2 ½ tsp lemon juice

240 g all-purpose flour

4 tsp (20 ml) baking powder

1 pinch of salt

2 tbsp (30 ml) butter

125 ml (½ cup) buttermilk OR soured milk OR water mixed with lemon juice

Steps

Combine all ingredients in a saucepan. Bring to a boil, stirring until the sugar has dissolved.

Turn the heat down, and simmer for 5–8 minutes.

Cool the syrup to room temperature.

Divide it into 2 containers, and place in the refrigerator to chill overnight.

Sift together flour, baking powder, and salt.

Rub in butter.

Add buttermilk. Mix into a soft dough and knead thoroughly. It helps if you oil your hands lightly when starting to knead the dough.

Cover the dough with a damp cloth, and leave it to rest for 15 minutes.

Roll the dough out to a thickness of 5 mm and cut into 5 x 70 mm (½ cm x 7 cm) strips. Press the ends of two or three strips together and twist or plait, then press the ends together again. Keep the dough you are not working with covered with a damp cloth.

Deep fry in hot oil until golden brown on both sides.

Remove with a slotted spoon and dip the pieces immediately in the ice cold syrup.

Remove and place the koeksisters on a wire rack so that the excess syrup can drain.

Store the koeksisters in a sealed container in the refrigerator. They freeze well and can be served straight from the freezer.