White Sugar
The uniform size of the...
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Pastry
South African Koeksisters
1 hours
30 mins
Easy
36
A sweet South African heritage delicacy - crisp pastry plaits are fried and dipped in an aromatic syrup! Pastries similar to these originated centuries ago in Batavia in the East and the recipe brought to South Africa by the Malayan settlers together with many other. The syrup needs to be made in advance and chilled overnight. Submersing the hot fried koeksisters in ice cold syrup ensures optimal absorption. A fresh koeksister, still slightly warm and dripping of syrup is an unforgettable experience but if not used on the day of making it is best to freeze for later use and serve straight from the freezer.
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- Ingredients
- Method
Ingredients
Syrup
- 4 cups Chelsea White Sugar (900g)
- 2 1/2 cups water (625ml)
- 1 Tbsp lemon juice
- 2.5cm piece fresh ginger
- 1 cinnamon stick
- 1/2 tsp cream of tartar
- 1/2 tsp glycerine (optional - for extra shiny koeksisters)
Dough
- 4 cups high grade flour (600g)
- 4 tsp baking powder
- 1 Tbsp Chelsea White Sugar
- 1/2 tsp salt
- 60g butter
- 2 eggs
- 1/2 cup milk (125ml)
- 1/2 cup water (125ml)
- neutral oil for frying (i.e. sunflower, canola)
Additional tips
Best served fresh on the day they’re made. Even better if they’re still slightly warm!
Chelsea Products in Recipe
Reviews
25
What did you think of this recipe?
Anonymous
Looks too hard but love the image. Seems like 207,373 people also agree
5
Jo Phillips
Easy recipe to follow and remember and perfect koeksisters as an end result
5
Tania Burger
Absolutely love this recipe! I always make koeksisters! Lekker Man!
5
Shannon
Once made, how long can you keep them for? Either in the refrigerator or sealed container?CHELSEA SUGAR: Hi there, they should keep for 1-2 days in a sealed container at room temperature or 1 week in the fridge. You can also pop them in a sealed container in the freezer for 3 months.
5
jared
I love them
5
Method
Syrup
Place all ingredients for syrup in a medium-large saucepan. Stir over a moderate heat until sugar has dissolved. Bring to the boil and boil for 1 minute. Reduce to medium-low and simmer for 10 minutes. Allow to cool, then refrigerate until ice cold (we recommend overnight).
Dough
Combine flour, baking powder, sugar and salt in a large bowl. Rub in the butter until the mixture resembles coarse breadcrumbs.
Whisk the eggs and milk together, then add to the dry ingredients and mix with a fork, adding as much of the water as necessary to make a soft dough (similar to scone dough).
Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes, until smooth. Return to the bowl, cover and refrigerate for 30 minutes (or up to a few hours).
Roll the dough out on a lightly floured surface to a rectangular shape, about 5mm thick. Cut lengthwise into strips about 4cm wide and then crosswise into rectangles about 8cm long. Keeping 5-10mm at the top end of each rectangle intact, cut it into three strips. Plait the strips loosely to allow for rising during frying, then press the ends together well to seal neatly. Set aside on a tray and cover with a damp cloth while you make the remaining plaits.
Add enough oil to a medium-large saucepan to come 5cm up the sides. Heat to 170ºC. Meanwhile, place half of the syrup in a bowl (leave the other half in the fridge to stay cool).
Fry 2-3 koeksisters at a time for a few minutes each side, until golden brown. Lift out with a slotted spoon and place in the ice-cold syrup. Press down lightly for about 30 seconds, then lift out with a fork or tongs. Make sure you use different utensils for the oil and syrup!
Place koeksisters on a cooling rack set over a plate or tray to catch the excess syrup. Once you have fried half of the koeksisters, replace syrup with the cold batch from the fridge.
Serve as a special treat for dessert or with tea or coffee. Delicious!
Additional tips
Best served fresh on the day they’re made. Even better if they’re still slightly warm!
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
25
What did you think of this recipe?
Anonymous
Looks too hard but love the image. Seems like 207,373 people also agree
5
Jo Phillips
Easy recipe to follow and remember and perfect koeksisters as an end result
5
Tania Burger
Absolutely love this recipe! I always make koeksisters! Lekker Man!
5
Shannon
Once made, how long can you keep them for? Either in the refrigerator or sealed container?CHELSEA SUGAR: Hi there, they should keep for 1-2 days in a sealed container at room temperature or 1 week in the fridge. You can also pop them in a sealed container in the freezer for 3 months.
5
jared
I love them
5
ingredients
- 500ml cream
- 1 Tbsp Chelsea Icing Sugar
- 395g can caramel condensed milk
- 300g Tennis biscuits or Arnott's Nice Biscuits
- 70g Nestle Peppermint Crisp chocolate (or Aero Mint), roughly chopped
learn about baking
How to Choose SugarFor Baking?
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