Koeksisters
- Vickie Hardrain
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Makes 24
More effort
Prep: 45 mins
Cook: 30 mins
plus resting and overnight chilling
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Crisp and golden on the outside, these South African doughnuts are soaked in a cold, fragrant syrup. You can make the syrup the day before
Freezable
Egg-free
Vegetarian
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Ingredients
Nutrition
For the syrup
-
1kg granulated sugar
-
1½ tsp cream of tartar
-
60ml lemon juice
-
2 cinnamon sticks
-
1 lemon
peel only
-
1 mandarin
peel only
-
5cm piece of ginger
sliced
For the koeksisters
-
500g plain flour
plus extra for dusting
-
10 tsp baking powder
-
60g salted butter
cut into cubes
-
250ml milk
-
125ml buttermilk
-
125ml sunflower oil
or tallow
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Nutrition: Per serving
- kcal302
- fat6g
- saturates2g
- carbs59g
- sugars43g
- fibre1g
- protein3g
- salt0.66g
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Method
-
step 1
To make the syrup, combine the sugar, 500ml water, cream of tartar, lemon juice, cinnamon sticks, lemon peel (use one of the lemons you juiced), mandarin peel and ginger in a saucepan. Heat gently, stirring until the sugar has completely dissolved. Turn the heat up and bring to the boil. Bubble for 5 mins until thickened and syrupy. Remove from the heat and leave to cool. Once completely cold, strain into a bowl (discarding spices and peel), cover and chill overnight.
-
step 2
To make the koeksisters, sift in the flour, baking powder and ½ tsp salt into the bowl of a food processor. Add the butter and pulse until it is evenly worked through the flour. Add the milk and buttermilk and pulse until a soft dough forms.
-
step 3
Alternatively, to make the koeksisters by hand, sift the flour, baking powder and ½ tsp salt into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until evenly distributed. Add the milk and buttermilk and mix with a wooden spoon until a soft dough forms.
-
step 4
Scrape the dough out onto a generously floured work surface and knead until soft, smooth and shiny. Divide into two portions, flatten into a disc and wrap in baking parchment. Set aside to rest for 30 mins. If making the dough the day before, place the wrapped dough in a reusable food bag or tub and chill overnight.
-
step 5
Roll one portion of the dough out to a 20 x 10cm rectangle about 1cm thick. Cut into 12 equal pieces. Cut each piece into three strips, leaving them joined at the top. Plait the strips and pinch the ends together firmly. Place on a baking tray and repeat with the remaining dough.
-
step 6
Heat the oil or tallow to 180C in a deep, heavy-based saucepan or deep-fat fryer. If using tallow, heat it to 200C. Fry the koeksisters in batches for 3-4 mins, turning with a slotted spoon until puffed and evenly golden on both sides.
-
step 7
Lift the hot koeksisters from the oil with a slotted spoon and immediately drop them into the ice-cold syrup. Leave for about 3 mins, turning so they soak up the syrup evenly.
-
step 8
Lift the koeksisters from the syrup with a slotted spoon and allow the excess syrup to drain off on kitchen paper. Serve while still slightly warm, when they are at their best, or leave to cool completely before freezing.
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