Koeksisters

Braided South African fried pastries soaked in ice-cold lemon-cinnamon syrup.

Preparation: 30 min · Cooking: 20 min · Total: 1 hr 50 min · 4 servings

Ingredients

• 500 g flour
• 500 g sugar
• 1 tsp cinnamon
• 1 pc lemon
• 1000 ml neutral oil
• 20 g baking powder
• 40 g butter
• 0.5 tsp salt
• 500 ml water

Instructions

1. Make the dough and syrup

   First simmer 500 g sugar, 1 tsp cinnamon, the finely grated zest and juice of 1 lemon with 250 ml water for 5 minutes; chill the syrup at least 60 minutes until very cold. Meanwhile mix 500 g flour, 20 g baking powder and 1/2 tsp salt; rub in 40 g butter, add the remaining 250 ml water to make a soft dough and rest it 20 minutes.

   The syrup is very cold and the dough is soft after resting.

2. Braid and fry

   Roll the dough about 5 mm thick and cut 12 rectangles about 10 × 3 cm. Cut each into 3 connected strands and braid. Heat 1000 ml neutral oil in a deep pot to 170–175°C and fry small batches for about 2–3 minutes each, roughly 10 minutes total, until evenly golden and cooked through; never leave the oil unattended.

   The braids are evenly golden and cooked through, not raw in the centre.

   Fry koeksisters: 600 seconds

3. Dip in cold syrup

   Drain each hot braid for a few seconds, then immediately immerse it in the ice-cold syrup for about 1 minute, turning to soak evenly. Keep the syrup cold between batches, then lift the braids onto a rack.

   The hot braids are soaked in cold syrup and the surface stays crisp.

4. Cool and serve

   Let the syrup-soaked koeksisters drain and cool on the rack for 10 minutes. Serve cool, with a crisp outside and syrupy centre.

   The koeksisters are cool, crisp outside and syrupy inside.

Tips

• Chill the syrup completely before dipping hot braids so the outside stays crisp.
• Fry small batches at 170–175°C and keep the pot attended.

Common mistakes

• Warm syrup softens the crust instead of giving a crisp shell.
• Thick braids can brown before the centre cooks through.

Substitutions

• For an orange aroma, replace the lemon zest with zest from 1 orange but retain the lemon juice in the syrup.

Storage

Keep covered at 4°C or below for up to 3 days; the crust will gradually soften.

Reheating

Serve cool or let stand briefly at room temperature; do not add water or stock or reheat the syrup coating.

About this recipe

The plaited syrup-soaked koeksister is a South African form associated with Afrikaner baking; Cape Malay koesisters are a distinct, often coconut-coated sweet. This version uses a cinnamon-spiced syrup.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.