Koeksisters
by Tannie Maria
from Recipes to Die Live For by Sally Andrew
Warning: These koeksisters may cause spontaneous dance parties and uncontrollable yum sounds. Proceed with delicious caution!
Introduction
These are delicious and definitely worth the effort. They are best served chilled and will stay fresh in the fridge for a couple of days (although you will have eaten them before then). They can also be frozen. This recipe makes about 24.
Ingredients
Syrup
|
1 kg |
white sugar |
|
2½ cups |
water |
|
½ t |
ground ginger |
|
2 |
cinnamon sticks |
|
3 T |
lemon juice |
|
½ t |
cream of tartar |
Dough
|
4½ cups (560 g) |
cake flour |
|
1 t |
salt |
|
4 t |
baking powder |
|
½ cup (125 g) |
butter |
|
2 |
eggs, beaten |
|
about 1 cup |
milk |
|
2 litres |
sunflower oil for deep-frying |
Method
First prepare the syrup by mixing the sugar, water, ginger and cinnamon in a heavy pot. Place over medium heat and stir until the sugar has dissolved. Bring to the boil and let it boil for about 5 minutes to make a syrup. Remove from the heat and add the lemon juice and cream of tartar.
Once the syrup has cooled slightly, put it in the fridge or freezer.
To make the dough, sift the flour, salt and baking powder together. Rub the butter into the flour with your fingers. Add the eggs and enough milk to form a stretchy dough that is easy to work. Knead very well – for at least 10 minutes – until smooth and elastic.
Put the dough into an oiled bowl, cover it with a cloth and let it rest for 3 hours.
Turn the dough out onto an oiled work surface. Divide into 6 equal pieces (about 180 g each) and roll each into a sausage. Working gently but firmly, roll each sausage as much as it will allow you to without tearing the dough. Set it aside and move onto the next one. Once you have rolled them all, do this again until the 6 sausages are each at least 1 m long, or less than 1 cm thick. Leave the dough sausages to rest for 10 minutes.
Now make two plaits of 3 strands each. The easiest is to start in the middle and work one way, and then work in the other direction. Make sure that the plait is nice and tight, and then let it rest for another 10–15 minutes.
Cut the plaits into 7 cm lengths and pinch the ends together. You should get at least 12 koeksisters from each plait.
Fry about 4 at a time in hot oil, turning when they are golden brown (2–3 minutes a side). Once they have an even, golden-brown colour, drain them for a moment (on old egg boxes or paper towel) before dropping them into the cold syrup. Turn them over and leave them in the syrup until the next ones are ready to go in. Keep going until they are all done.
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