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