South African koeksisters are braided doughnuts fried until golden and plunged into cold ginger-lemon syrup so they become crisp, sticky, and fragrant.
The dough is simple, but the contrast between hot pastry and chilled syrup makes the final texture special.
Make the syrup first and chill it completely. Cold syrup is essential for a glossy coating that does not soak the doughnuts through.
Serving Suggestions
Serve with tea or coffee, preferably within a few hours while the braid is still crisp at the edges.
Recipe Notes
Keep the syrup cold between batches. Store finished koeksisters covered at room temperature for 1 day, though they are best fresh.
South African Koeksisters
Crisp braided doughnuts dipped in cold ginger-lemon syrup for a glossy, sticky finish.
Equipment
- Deep heavy pot
- Candy thermometer
- Rolling Pin
- Baking sheet
- Spider strainer
Ingredients
Cold syrup
- 3 cups granulated sugar
- 1 1/2 cups water
- 1 tbsp lemon juice
- 1 tsp ground ginger
- 1 cinnamon stick
Dough and frying
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter cold and cubed
- 1 large egg
- 3/4 cup whole milk
- 1/2 cup water
- 2 cups neutral oil for frying
Instructions
Make the syrup:
- Combine the sugar, water, lemon juice, ginger, and cinnamon in a saucepan. Bring to a boil and cook for 5 minutes.
- Cool the syrup, remove the cinnamon stick, and refrigerate until completely cold.
Shape the doughnuts:
- Whisk the flour, baking powder, and salt. Cut in the butter until crumbly, then mix in the egg, milk, and water to form a soft dough.
- Rest the dough for 20 minutes. Roll it 1/4 inch thick, cut into strips, and braid each koeksister from three strips. Pinch the ends closed.
Fry and soak:
- Heat the oil to 350°F (175°C). Fry the koeksisters in batches for 3 to 4 minutes, turning once, until golden.
- Lift each hot koeksister with a spider strainer and plunge it directly into the cold syrup for 30 seconds. Transfer to a rack and repeat.
- Serve once the syrup has set into a glossy coating.
Notes
- Fry in small batches so the oil temperature stays steady.
- Keep the syrup cold and the fried doughnuts hot for the best crisp-to-sticky contrast.
Nutrition
Calories: 210kcalCarbohydrates: 36gProtein: 2gFat: 7gSaturated Fat: 2gCholesterol: 15mgSodium: 80mgFiber: 1gSugar: 24g