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Nine plaited koeksisters on a plate, glossy with syrup
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🇿🇦 AfrikanerLarawan: User DO'Neil on en.wikipedia · CC BY-SA 3.0 ↗

Koeksister

A three-strand plait of dough fried gold and dropped straight into ice-cold syrup, where it drinks until it is heavy — crisp outside, wet inside, and shockingly sweet.

Pinagmulan

Recipe ni Afrikaner farm kitchens · 🏺 Traditional · Dutch technique meeting African ingredients over three centuries — a cast-iron pot over coals, apricot jam in the savoury dishes, and syrup in everything sweet.

Afrikaner · syrup plait — An ownerless traditional dish, so no cook is credited. The cited article confirms the fried plaited dough infused in syrup, the Afrikaner origin and the separate Cape Malay koesister. Quantities and the hot-into-cold instruction are this book's own.

Karagdagang impormasyon sa Wikipedia ↗

Panoorin habang niluluto · 3 na video

Just AnyaKids Lunch BoxPassion for food
⏱ 180 min🍽 12 na serving🔥 320 kcal🇿🇦 South Africa
HalalVegetarianWalang mani

Mga hakbang

  1. Make the syrup first: boil the sugar, water, cream of tartar, lemon juice and spices for 8 minutes, then chill it in the fridge until ice cold. Overnight is best.

    💡 The syrup MUST be properly cold. Hot dough into cold syrup is the entire mechanism — warm syrup and the koeksister goes soggy instead of crisp-shelled.

  2. Rub the butter into the flour, baking powder and salt, then mix in the egg and milk to a soft dough. Rest it in the fridge 2 hours.

  3. Roll out to 5 mm and cut strips 8 cm × 3 cm. Slit each strip lengthwise into three, leaving the top joined.

  4. Plait the three strands and pinch the bottom shut firmly.

    💡 Pinch both ends hard. A plait that unravels in the oil comes out as three separate sticks and takes on syrup unevenly.

  5. Fry at 170°C for 3 minutes, turning, until deep gold all over.

  6. Lift straight from the oil into the ice-cold syrup, hold them under for 30 seconds, then lift out onto a rack. Chill before serving.

💡 Mga tip

  • Work with the syrup in a bowl set inside a bigger bowl of ice. It warms up fast once you start dropping hot dough into it.
  • The Cape Malay koesister is a different sweet with the same name — spiced, rolled in coconut, and softer. Both are South African and neither is a variant of the other.
  • They keep four days in the fridge in a sealed box, and they are eaten cold, never warmed.

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