A golden, braided doughnut deep-fried and plunged into ice-cold syrup, creating a shatteringly crisp exterior and a sweet, syrupy interior.
Instructions
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1
Make syrup: boil sugar, water, lemon juice, and cinnamon until dissolved. Chill in the fridge.
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2
Mix flour, baking powder, salt. Rub in butter. Add egg and milk, knead into a dough.
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3
Rest dough for 1 hour. Roll out and cut into strips. Braid three strips together.
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4
Heat oil to 170°C. Fry braids for 3-4 minutes until golden.
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5
Immediately dunk hot koeksisters into ice-cold syrup for 1 minute.
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6
Drain and serve. They are best eaten within hours.
Did You Know?
The secret to perfect koeksisters is the temperature shock — the dough must go from boiling oil straight into ice-cold syrup to achieve the glassy crust.
The Story Behind Koeksister
Koeksisters have deep roots in both Cape Malay and Dutch baking traditions. In Namibia, they became a staple at church bazaars and Saturday morning markets. The braided version is distinctly Afrikaner, while the Cape Malay version (koesister) is a different spiced ball.
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