Fried Koeksisters

Name: Fried Koeksisters
Prep time: 20 min
Cook time: 25 min
Total time: 345 min
Ingredients: 800 ml – 3⅓ cups water; 1½ kg – 7½ cups sugar; 3½ tsp cream of tartar; 40 ml – 2¾ tbsp lemon juice; 1 cinnamon stick; 500 g – 4 cups cake flour; 25 g – 1¾ tbsp baking powder; 20 g – 1½ tbsp margarine; ½ large egg (– lightly beaten); 245 ml – 1 cup water; Sunflower oil (– for deep-frying)

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Golden braids of fried dough dipped in cold syrup, Fried Koeksisters are a beloved South African sweet made at home for gatherings and celebrations.

Golden syrup-coated Koeksisters stacked on a blue plate with a cinnamon stick.

During our trip to South Africa, I discovered one of the country’s most irresistible sweets, Koeksisters, and I couldn’t wait to bring the recipe home to share with you. We first tried them at Tambuti Lodge in Pilanesberg and immediately fell in love with their crisp dough and sweet, syrupy coating.

We enjoyed so many wonderful dishes at the lodge, but these golden braids were the ones we couldn’t forget. As soon as we got back home, I made them for my family, and they were an instant success that brought back every flavour and memory from our stay.

Traditional South African koeksisters with cinnamon stick and bead doll decor.

What Are Koeksisters?

Koeksisters (pronounced “cook-sisters”) are one of South Africa’s most iconic sweets, made from strips of dough that are braided, fried, and soaked in cold sugar syrup until glossy and golden. The name comes from the Dutch words koek (cake) and sissen (to sizzle), describing the sound they make while frying.

Golden syrupy koeksisters dessert served on a blue plate.

They have a crisp outer layer and a soft, syrupy centre, with a sweetness that reminds you of honey. Traditionally served with tea or coffee, Koeksisters are a favourite at family gatherings and celebrations across South Africa.

Spoon pouring syrup over freshly fried South African koeksisters.

Sweet Reasons to Love Koeksisters

A small batch of South African sweets like these adds variety to any dessert spread.
Fried dough turns golden as it absorbs syrup, staying crisp outside and tender inside.
Sweetness, crunch, and syrup combine in a way found only in traditional syrup dough pastries.

Key Ingredients for Koeksisters

Cake Flour

Creates a soft, tender dough while keeping it light enough to fry evenly. It gives the Koeksisters their crisp exterior and soft centre.

Sugar

Forms the base of the syrup coating. It gives the Koeksisters their glossy finish and rich sweetness once absorbed.

Lemon Juice

Adds a gentle tartness that balances the sweetness of the syrup and helps prevent crystallisation during cooling.

Find the complete list with measurements in the recipe card below.

How to Make Koeksisters

Syrup

Step 1: Place the water, sugar, and cream of tartar in a saucepan and bring to the boil.

Step 2: Once the syrup starts to boil, add the lemon juice and continue to simmer gently for 10 minutes.

Step 3: Allow the syrup to cool to room temperature. Pour half of the syrup into a bowl and place it over ice to cool rapidly. Transfer the remaining syrup to the fridge to chill completely.

Shaping the Dough

Step 1: Sift the flour and baking powder together in a bowl and set aside.

Step 2: In the bowl of an electric mixer fitted with the paddle attachment, combine the sifted flour mixture, margarine, beaten ½ egg, and water.

Mixing flour and margarine in a bowl to prepare the dough for easy koeksisters recipe.

Step 3: Knead thoroughly until a smooth dough has formed.

Step 4: Cover the dough with cling film and leave it to rest for at least 15 minutes or up to 5 hours.

Koeksisters dough covered with cling film and left to rest before shaping.

Step 5: Using an oiled rolling pin, roll out the dough on an oiled surface to a thickness of 5 mm – ¼ inches.

Hands rolling out koeksisters dough evenly on a wooden board.

Step 6: Cut the dough into rectangles measuring 6 x 15 cm (2 1/3 x 6 inches).

Dough being trimmed and measured for uniform koeksisters plaits.

Step 7: Slice each rectangle lengthways into 3 strips, leaving one side uncut.

Cutting koeksisters dough strips lengthways before braiding.

Step 8: Plait the 3 strips and press the cut ends together firmly.

Braiding strips of syrup dough pastry for traditional koeksisters.

Frying

Step 1: Heat the oil to 160°C – 320°F. Fry the koeksisters in batches in the hot oil for 6–7 minutes, or until dark golden brown.

Step 2: Drain them for a few seconds on paper towels. Keep the remaining koeksisters covered to prevent them from drying out.

Braided koeksisters dough pieces resting on parchment before frying.

Step 3: Dip the koeksisters into the ice-cold syrup while they are still hot. Remove them from the syrup and place them on a wire rack.

Note: As the syrup warms over time, replace it with the remaining chilled syrup from the fridge after dipping about half of the koeksisters.

Cooling syrup-dipped koeksisters arranged neatly on a rack.

Step 4: Arrange the cooled koeksisters on a serving plate.

Close-up of glazed koeksisters stacked on a blue plate with glossy syrup coating.

Frequently Asked Questions

Can I make the syrup the day before frying?

Yes. Prepare the syrup a day ahead, let it cool, and keep it in the fridge. Chilled syrup saves time on cooking day and helps the syrup-coated dough plaits achieve the right texture.

What type of oil works best for frying Koeksisters?

Neutral oils such as sunflower or canola oil are ideal. They have a high smoke point and do not affect the flavour of the South African desserts.

How do I keep Koeksisters crisp after dipping in syrup?

Dip each one while still hot and use syrup that is ice cold. This method locks in the syrup and keeps the outer crust firm to create a balanced texture

Extra Help from the Kitchen

Avoid Overmixing – Mix the dough only until smooth. Overworking it can make the texture tough instead of tender.

Use a Thermometer for Accuracy – Keep a kitchen thermometer beside you while frying. Consistent oil temperature helps the Koeksisters cook evenly and prevents them from turning too dark or greasy.

Drain Briefly Before Dipping – Let the fried Koeksisters rest on paper towels for a few seconds before soaking in syrup. This removes excess oil while keeping them hot enough to absorb the syrup properly.

Traditional South African koeksisters stacked on a plate with a blue background.

Variations and Twists

Cape Malay Koeksisters – A spiced variation made with ginger, cinnamon, and cardamom, then finished with a light coating of desiccated coconut.

Honey Koeksisters – Replace part of the sugar in the syrup with honey for a subtle floral sweetness that complements the dough.

Mini Koeksisters – Shape smaller plaits for quicker frying and an easy-to-serve option for gatherings.

Orange Syrup Koeksisters – Add orange zest or a little juice to the syrup to give the sweetness a gentle citrus lift.

Koeksisters with Coconut – Roll the syrup-soaked plaits in desiccated coconut to add texture and a mild, nutty flavour that contrasts with the syrup’s sweetness.

Storage and Shelf Life

Store Koeksisters in an airtight container at room temperature for up to 3 days. If you prefer to keep them longer, place them in the refrigerator where they will stay fresh for about 1 week.

Keep any leftover syrup in a sealed jar in the refrigerator for up to 2 weeks. Reheat it gently before using to refresh the Koeksisters or to prepare a new batch.

For extended storage, freeze the Koeksisters in a sealed container or freezer bag for up to 1 month. To serve, let them thaw at room temperature. If they become slightly dry after thawing, dip them quickly in the warmed syrup to restore their texture and shine.

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