Koeksisters Recipe

Koeksisters are dough twists that have been deep-fried and dipped in a special syrup. They are delicious! Here is a great koeksisters recipe sent to us:

koeksisters recipe
koeksisters recipe

Koeksisters Recipe

Koeksisters are deep-fried dough twists dipped in a special syrup. South Africans love them!
Course Snack
Cuisine South African

Ingredients
  

Syrup

  • 1 cup Water
  • cups white Sugar
  • tsp Lemon juice
  • 1 tsp Vanilla essence

Dough

  • cups Cake flour
  • tsp Baking powder
  • ¼ tsp Salt
  • 0.7 oz Butter (20 g)
  • cup Milk (150 ml)
  • 3 cups Canola oil

Instructions
 

  • Put the water and sugar in a pot and bring to boil on low heat. Stir frequently until the sugar is completely dissolved. Boil for 7 minutes. Remove the pot from the stove and stir in the lemon juice and vanilla essence. Put the pot aside.
  • Mix the flour, salt, and baking powder thoroughly in a mixing bowl. Break the butter into small pieces and add to the flour mixture. Add the milk. Mix well until a dough is formed.
  • Roll the dough out to a thickness of 5 mm (+- 1/4 in.). Cut the dough into thin (+- 10 mm or 1/2 in.) strips. Take 3 strips and join their ends on one side. Braid the strips to desired koeksister length and join the other ends.
  • Heat the oil in a pot until fairly hot. Put about 3 koeksisters at a time in the oil and fry them on both sides until they get a golden-brown color. As you remove the koeksisters from the oil, place them directly into the syrup. Allow the koeksisters to absorb the syrup thoroughly. Remove the koeksisters from the syrup and allow the excess syrup to drip off. Place them in the refrigerator.

Try to eat a few before the family gets home because once they get stuck into them, you “ain’t gonna get none”. Enjoy!

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  • I think the recipe above means “canola oil” rather than “granola oil.” If not…what is granola oil and where can it be found?
    I want to say “thanks” for all the information and recipes. I found this site while working on a class project on international cuisine and have enjoyed browsing through all your pages.
    I will comment that there are a number of typos in the recipes; I realize they’re donated, but perhaps a little proofreading would be good.

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