Koeksisters (Afrikaner Syrup-Soaked Braided Doughnuts)
In short: Braided, fried dough dunked in ice-cold cinnamon and ginger syrup, so the outside turns glassy and crisp while the inside stays soft and juicy. It takes about 1 h 20 min in total and makes 12 servings.
- Prep
- 45 min
- Cook
- 35 min
- Resting
- 1 h
- Total
- 1 h 20 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 350 kcal
Koeksisters are twisted, fried dough soaked in cold sugar syrup, the sweet at every Afrikaner church bazaar and tea table. The dough is braided, fried until golden and plunged into ice-cold syrup scented with cinnamon and ginger, which makes the outside crisp and glassy while the inside stays juicy. They are very sweet, so they are usually eaten in small amounts with strong tea or coffee.
Instructions
- For the syrup, dissolve the sugar in the water with the cinnamon and ginger over medium heat. Boil for 10 minutes, add the cream of tartar and lemon juice and simmer for 5 minutes. Cool, pour into a wide bowl and chill until ice-cold, at least 1 hour.
- Whisk the flour, baking powder, salt and sugar. Rub in the butter until the mixture looks like fine crumbs.
- Beat the egg with the milk and stir it in to make a soft dough. Knead for 5 minutes until smooth, then cover and rest for 1 hour.
- Roll the dough out to 1 cm (1/2 inch) thick. Cut it into strips 3 cm (1 inch) wide and 10 cm (4 inches) long, then cut each strip lengthwise into three, leaving the top joined.
- Braid each strip and pinch the ends firmly closed.
- Heat the oil to 180°C (350°F). Fry the braids in small batches for 1 to 2 minutes per side until golden.
- Lift each batch out with a slotted spoon and plunge it straight into the cold syrup for 1 minute, turning once. Drain on a rack and let them set.
Tips
- Cold syrup and hot koeksisters work together. The temperature difference pulls the syrup in and keeps the outside crisp. Stand the syrup bowl in a larger bowl of ice to keep it cold.
- Squeeze and pinch the braid ends well. A loose end opens in the oil and fills with fat.
Questions and answers
What is the difference between koeksisters and koesisters?
Afrikaner koeksisters are braided, crisp and syrupy. Cape Malay koesisters are oval, soft, spiced and rolled in coconut.
How long do koeksisters keep?
In an airtight container they keep for 3 to 4 days, though they are best on the first day. They can also be frozen for a month.
Why are my koeksisters not crisp?
Usually the syrup was not cold enough or the oil was too cool. Fry at 180°C (350°F) and dunk into ice-cold syrup immediately.
How long does it take to make Koeksisters (Afrikaner Syrup-Soaked Braided Doughnuts)?
About 1 h 20 min in total: 45 min of preparation and 35 min of cooking.
How many calories are in Koeksisters (Afrikaner Syrup-Soaked Braided Doughnuts)?
About 350 kcal per serving, with 5 g of protein, 58 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 58 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 33 g |
| Sodium | 180 mg |
Estimated values, calculated from the ingredients.
