by Peter Thomas
With Peter Thomas
2ml (12t) cream of tartar
2ml (12t) ground ginger
3 cinnamon sticks
500g cake flour
30ml (6t) baking powder
2ml (12t) salt
50ml (4Tb) butter or margarine
oil for deep frying
1. To make syrup, heat water in a saucepan, add sugar and stir until dissolved. Add cream of tartar, ginger and cinnamon.
2. Boil, uncovered, for 5 minutes. Do not stir, remove from stove and chill. While syrup is chilling, make koeksisters. Sift flour, baking powder and salt together.
3. Add butter and rub in with fingertips until mixture resembles fine crumbs.
4. Beat eggs and milk together and add to dry ingredients. Mix dough well, then knead lightly for 2 minutes to make it pliable.
5. Cover basin with wax paper and leave for 1 hour.
6. Roll dough to a thickness of 7.5 to 10mm. Cut into strips about 8 cm long and 2.5 cm wide. Cut each strip into three lengthwise, leaving one side uncut. Now plait the three pieces and press ends together firmly.
7. Heat oil to 190C and deepfry koeksisters for 1 minute. (Do not fry too many at once)
8. The syrup will warm up about halfway through, so divide the syrup into two bowls.
9. Remove from oil, drain on brown paper for 1 minute and dip in cold syrup for 30 seconds. Remove from syrup and place on a dish to dry.
Tips and Tricks
The secret of the crisp syrupy outside of koeksisters is that they are taken straight from hot oil and dipped into ice-cold syrup. This seals the syrup outside and leaves the inside dryish in contrast.