Koeksisters

Recipe:

Crisp Koeksisters drenched in a lemony-ginger syrup are luscious and finger-licking good…and will remind you of lazy summer days from your childhood!

Make the syrup a day ahead and refrigerate before dipping the koeksisters in it. This recipe makes approximately 40 small to 20 medium sized koeksisters.

The Syrup:
2 lbs. sugar
2 cups water
2 pieces fresh ginger, peeled and crushed
½ teaspoon cream of tartar
A pinch of salt
Juice of 1 lemon
Rind of one lemon, grated

To make the syrup, place all the ingredients in a small saucepan. Heat and stir continuously over medium heat until the sugar is melted. Cover and boil for 1 minute. Remove the cover and continue boiling for 5 minutes. Remove from the heat and allow to cool. Refrigerate overnight.

The Dough:
1 lb. flour
½ teaspoon salt
2 tablespoons baking powder
2 oz. butter, grated
1 egg
1 to 1½ cups milk

Sunflower oil for deep frying

For the dough, sift all the dry ingredients together in a mixing bowl. Then, rub in the butter with you fingertips.

Beat the egg. Add 1 cup of milk and mix until it forms a soft dough. Add more milk if the dough is too dry. Knead well.

Cover with a damp cloth and allow to rest for 30 minutes.

On a floured surface, roll out the dough to a thickness of ¼ inch. Cut strips ¼ inch thick and 4 inches long and twist 2 pieces together to form a braid. Pinch the ends between your fingertips.

Pour a whole bottle of sunflower oil in a skillet or wok and heat for at least one minute. Test the oil by placing one of the koeksisters in it, which should turn golden brown in a short span of time, 1-2 minutes per side.

Fry the koeksisters in this manner, turning them with a fork. Remove once golden, with a slotted spoon and drain the excess oil on paper towels. While they are still warm, dunk the koeksisters in the cold sugar syrup for a couple of minutes. These keep for weeks when refrigerated.