Koeksisters with a Spicy Syrup

Golden plaited dough, deep-fried until crisp and then plunged into an aromatic spiced syrup – this is the South African koeksister at its finest. The syrup, infused with cinnamon, ginger, cloves, and citrus, gives each bite a fragrant sweetness with just a whisper of spice. Best enjoyed fresh and slightly sticky, they’re a true indulgence.

Instructions

1. 1

   Prepare the syrup a day ahead. Combine sugar, water, cinnamon, cloves, allspice, ginger, lemon peel, lemon juice, salt, and cream of tartar in a saucepan. Heat gently until the sugar dissolves, then boil for 5 minutes. Cool completely, strain, and refrigerate overnight. Before frying, chill syrup in the freezer until very cold.

2. 2

   Set up two slotted spoons: one for removing koeksisters from hot oil, another for transferring them into the syrup. Prepare trays with paper towels and a cooling rack for draining.

3. 3

   In a food processor, sift flour, baking powder, mixed spice, and salt. Add butter and pulse until the texture resembles crumbs. Add milk and buttermilk, pulsing until a soft dough forms. Knead briefly, cover with a damp towel, and rest for 30 minutes.

4. 4

   Divide dough in half. Roll one portion into a rectangle about 20 x 10 cm and 1 cm thick. Cut into 12 rectangles, then slice each into 3 strips joined at the top. Plait and seal ends with water, tucking them underneath. Cover with a damp towel while shaping the rest.

5. 5

   Heat sunflower oil in a heavy saucepan to 180ºC. Fry 5 koeksisters at a time, turning with a slotted spoon until evenly golden. Drain briefly on paper towels.

6. 6

   While still hot, submerge the koeksisters in chilled syrup for about 1 minute. Remove, drain on a rack, and repeat with remaining dough.

7. 7

   Serve warm for the best texture, or enjoy at room temperature with tea or coffee.

Recipe Notes

• Always chill the syrup thoroughly before dipping; the contrast between hot pastry and icy syrup creates the signature crisp exterior.

• The glycerine gives the pastries their glossy look, but you can leave it out if unavailable.

• Work in small frying batches so the oil temperature stays steady for even browning.

• These treats are best eaten fresh but can be stored in an airtight container for two days. They lose their crunch over time but remain deliciously sticky.

• Adjust the spice mix to your liking – add cardamom pods or star anise for a different aromatic note.