Koeksisters (Fried Braided Pastry in Syrup)
Koeksisters (Fried Braided Pastry in Syrup) — a fritter recipe, 11 ingredients.
contains glutencontains dairy
Ingredients
US
Metric
- 1 kg white granulated sugar
- 500 ml (2 cups) water
- 3 cm long piece of fresh ginger, peeled and bruised OR 2–3 sticks of cinnamon (optional)
- 1 ml (pinch) cream of tartar
- 1 pinch of salt
- 2 ½ tsp lemon juice
- 240 g all-purpose flour
- 4 tsp (20 ml) baking powder
- 1 pinch of salt
- 2 tbsp (30 ml) butter
- 125 ml (½ cup) buttermilk OR soured milk OR water mixed with lemon juice
Make it lactose-friendly
- 2 tbsp (30 ml) butter → plant butter, ghee (mostly lactose-free), or olive oil
- 125 ml (½ cup) buttermilk OR soured milk OR water mixed with lemon juice → lactose-free milk + 1 tsp lemon juice per cup
Steps
- Combine all ingredients in a saucepan. Bring to a boil, stirring until the sugar has dissolved.
- Turn the heat down, and simmer for 5–8 minutes.
- Cool the syrup to room temperature.
- Divide it into 2 containers, and place in the refrigerator to chill overnight.
- Sift together flour, baking powder, and salt.
- Rub in butter.
- Add buttermilk. Mix into a soft dough and knead thoroughly. It helps if you oil your hands lightly when starting to knead the dough.
- Cover the dough with a damp cloth, and leave it to rest for 15 minutes.
- Roll the dough out to a thickness of 5 mm and cut into 5 x 70 mm (½ cm x 7 cm) strips. Press the ends of two or three strips together and twist or plait, then press the ends together again. Keep the dough you are not working with covered with a damp cloth.
- Deep fry in hot oil until golden brown on both sides.
- Remove with a slotted spoon and dip the pieces immediately in the ice cold syrup.
- Remove and place the koeksisters on a wire rack so that the excess syrup can drain.
- Store the koeksisters in a sealed container in the refrigerator. They freeze well and can be served straight from the freezer.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0