KOEKSISTERS Recipe

How to make it

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• SUYRUP
• Put all the ingredients in a saucepan.
• Heat (stirring) until the sagar has completely dissolved.
• Cover the mixture and boil for 1 minute.
• Remove the saucepan lid and boil the syrup for a further 5 minutes, but do not stir it.
• Remove the syrup from the stove and allow it to cool for at least 2 hours in a refrigerator, or overnight
• DOUGH
• Sieve together the dry ingredients and rub in the grated butter with your fingertips, or cut it in with a pastry cutter.
• Beat the egg, add 250ml of the milk or water adn mix lightly with the dry ingredients to a soft dough.
• Add more milk or water if the dough is too stiff.
• Knead well until small bubbles form under the surface of the dough.
• Cover with a damp cloth and allow to stand for 30 minutes - 1 hour.
• Roll out the dough to a thickness of 1cm, then form koeksisters in either of the following ways:
• Cut strips 1sm wide and twist 2 strips together, or plait 3 strips together, cutting the twisted, or plaited lengths at 8cm intervals and pinching the ends together.
• Alternatively, cut the dough into 8cmx4cm pieces.
• Cut 2 vertical slits in each piece, reaching to 1cm from the end.
• Plait the 3 strips that have been formed and pinch together the loose ends.
• Heat 7-8cm deep oil to 180-190 deg C - a cube of bread should turn golden-brown in a minute.
• Fry the koeksisters for 1-2 minutes, or until golden-brown, then turn them over with a fork and fry until golden-brown on the other side.
• Remove the koeksisters with a lifter or slotted spoon, drain them for a moment on paper town and then plunge them into thecold syrup for 1-2 minutes.
• Stand the container of syrup in a bowel of ice so that the syrup will stay cold.
• Remove the koeksisters from the syrup with a lifter of slotted spoon, allowing the excess syrup to flow back into the basin, then drain them slightly on a wire rack.
• ENJOY!!!