Sweet and Crunchy Deep Fried Koeksisters
Finally, the recipe you have always wanted! Grandmas perfectly sweet and crispy traditional koeksisters will satisfy any sweet tooth.
Ingredients
For the Syrup:
- 4 cups sugar
- 1 cup water
- 1 tsp cream of tartar
- ½ tsp tartaric acid
- 1 tsp vanilla essence / 1 teaspoon grated orange / lemon rind / 1 teaspoon ground cinnamon / ⅓ teaspoon ground ginger
For the Koeksister Batter:
- 1 large egg
- 2 cups flour
- 6 tbsp milk
- 6 tbsp butter
- 2 tsp baking powder
- 1 tsp salt
- Oil for deep frying
Instructions
For the Syrup:
- Add the dry ingredients to the water and bring the mixture to a boil.
- Allow it to simmer for 10 minutes or until syrupy, 5 to 10ml glycerine can be added before you remove it from the stove for a shiny koeksister.
- Set the syrup aside to cool in the fridge at least the night before.
- Make two lots, or use only half, because the secret is to have the syrup as cold as possible. While dipping, not only change your syrup when it becomes warm but also keep the syrup placed in a bowl of ice and change utensils, as you do not want the syrup to be mixed with the oil.
For the Koeksister:
- Sift the flour, baking powder, and salt into a mixing bowl. Rub in the butter with your fingertips.
- Beat an egg thoroughly and add it to the milk. Add this to the flour mixture, taking care to handle as little as possible.
- Refrigerate the dough for at least one hour.
- Roll out the dough to a thickness of 5mm. Cut into strips that are approximately 5mm wide and cut each strip into three lengthways, plait the pieces pressing the cut ends together firmly when platted must be plus-minus 80mm long or make Minnie sized koeksisters, then you plat with only 2 strips.
- Preheat vegetable oil in a deep heavy-based saucepan and remove one bowl of syrup from the fridge.
- Remember to fry in batches of 6 in the hot oil for 6 to 7 minutes, or until dark golden brown, keep the rest of the unbaked koeksisters covered to prevent them from drying out while baking.
- Deep-fry the koeksisters in the oil until golden brown.
- Dip the koeksisters into the cold syrup, for a few seconds, whilst they are still hot. (Out the hot in the cold)
- Remove from the syrup with a slotted spoon immediately and place on a wire rack... In this method, you will still have the sweetness but will taste the biscuit of the koeksisterThe syrup will gradually become hot, so when you have done about half of the koeksisters take the remaining syrup from the fridge and use this for the balance of the koeksisters.