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Golden South African koeksisters braided and soaked in glossy syrup on a serving platter beside tea.

South African Koeksisters

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Crisp braided doughnuts dipped in cold ginger-lemon syrup for a glossy, sticky finish.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 koeksisters
Course: Dessert
Cuisine: South African
Calories: 210
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Deep heavy pot
  • Candy thermometer
  • Rolling Pin
  • Baking sheet
  • Spider strainer

Method
 

Make the syrup:
  1. Combine the sugar, water, lemon juice, ginger, and cinnamon in a saucepan. Bring to a boil and cook for 5 minutes.
  2. Cool the syrup, remove the cinnamon stick, and refrigerate until completely cold.
Shape the doughnuts:
  1. 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.
  2. 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:
  1. Heat the oil to 350°F (175°C). Fry the koeksisters in batches for 3 to 4 minutes, turning once, until golden.
  2. 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.
  3. Serve once the syrup has set into a glossy coating.

Nutrition

Calories: 210kcalCarbohydrates: 36gProtein: 2gFat: 7gSaturated Fat: 2gCholesterol: 15mgSodium: 80mgFiber: 1gSugar: 24g

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.