Chelsea

celebrating 130 years 1884-2014

Koeksisters Dessert

By Liza van Wyk
Koeksisters Dessert
8 servings
  • 0 reviews

  • Difficulty Hard
  • Prep time 20 mins
  • Cooking time 15 mins
  • Serves
    8
Ingredients

    For the syrup:
    1kg Chelsea White Sugar
    500ml water
    2 pieces fresh green ginger, peeled and crushed
    ½ tsp cream of tartar
    Pinch of salt
    Grated rind and juice of ½ lemon

    For the dough:
    2 cups flour
    ½ tsp salt
    2 Tbsp baking powder
    55g butter, grated
    1 egg
    1-1½ cups milk or water

Method

    To make the syrup, put all the ingredients in a saucepan. Heat (stirring) until the sugar has completely dissolved. Cover the pan and boil for 1 minute. Remove the saucepan lid and boil the syrup for a further 5 minutes, but do not stir it. Remove the syrup from the stove and allow it to cool for at least 2 hours in a refrigerator, or overnight.

    To make the dough, sieve together the dry ingredients and rub in the grated butter with your fingertips, or cut it in with a pastry cutter. Beat the egg, add 250ml (1 cup) of the milk or water and mix lightly with the dry ingredients to a soft dough. Add more milk or water if the dough is too stiff. Knead well until small bubbles form under the surface of the dough. Cover with a damp cloth and allow to stand for 30 minutes –1 hour.

    Roll out the dough to a thickness of 1 cm, then form koeksisters in either of the following ways:
    Cut strips 1 cm wide and twist 2 strips together, or plait 3 strips together, cutting the twisted, or plaited lengths at 8cm intervals and pinching the ends together.

    Alternatively, cut the dough into 8cm x 4cm pieces. Cut 2 vertical slits in each piece, reaching to 1cm from the end. Plait the 3 strips that have been formed and pinch together the loose ends.

    Heat 7-8cm deep oil to 180-190°C – a cube of bread should turn golden-brown in a minute. Fry the koeksisters for 1-2 minutes, or until golden-brown, then turn them over with a fork and fry until golden-brown on the other side.

    Remove the koeksisters with a lifter or slotted spoon, drain them for a moment on paper towel and then plunge them into the cold syrup for 1-2 minutes. Stand the container of syrup in a bowel of ice so that the syrup will stay cold. Remove the koeksisters from the syrup with a lifter or slotted spoon, allowing the excess syrup to flow back into the basin, then drain them slightly on a wire rack.

    This recipe has not been tested by Chelsea Sugar.

If you like this recipe you may love these

Reviews

Average Rating
(0 reviews)


Load More

Products used in this recipe

Sign in