Traditional South African Koeksisters

Ingredients

• 1 kg granulated sugar
• 500 ml water
• 2 cinnamon sticks
• 1 piece fresh ginger, peeled and sliced
• 1 lemon, juice and zest
• 280 g cake flour
• 1/2 tsp salt
• 2 tbsp baking powder
• 60 g butter, softened
• 1 large egg, lightly beaten
• 105 ml water for the dough
• 1.5 litres vegetable oil for deep-frying

Method

1. Make the syrup the day before by dissolving the sugar in the water over low heat.
2. Bring to the boil, add the cinnamon, ginger, lemon juice and zest and simmer for about 5 minutes.
3. Cool completely and refrigerate overnight so the syrup is ice-cold.
4. Sift together the flour, salt and baking powder and rub in the butter.
5. Mix in the egg and enough water to form a soft dough.
6. Knead briefly, cover and rest for at least 1 hour.
7. Roll the dough about 1 cm thick, cut into strips and cut each strip lengthways into three joined strands.
8. Plait the strands and pinch the ends firmly together.
9. Heat the oil and fry a few koeksisters at a time until deep golden.
10. Drain very briefly, then immediately plunge the hot koeksisters into the ice-cold syrup.
11. Soak until thoroughly coated, remove to a rack and repeat with the remaining koeksisters.