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

Fried Koeksisters

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

Course: Dessert
Cuisine: South African
Prep Time: 20 minutes
Cook Time: 25 minutes
Resting Time: 5 hours
Total Time: 5 hours 45 minutes
Servings: 12 Koeksisters
Author: Recipe adapted from EatOut

Ingredients

Syrup

  • 800 ml – 3⅓ cups water
  • 1½ kg – 7½ cups sugar
  • 3½ tsp cream of tartar
  • 40 ml – 2¾ tbsp lemon juice
  • 1 cinnamon stick

Dough

  • 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

Frying

  • Sunflower oil – for deep-frying

Instructions

Syrup

  1. Place the water, sugar, and cream of tartar in a saucepan and bring to the boil.
  2. Once the syrup starts to boil, add the lemon juice and continue to simmer gently for 10 minutes.
  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

  1. Sift the flour and baking powder together in a bowl and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the sifted flour mixture, margarine, beaten ½ egg, and water.
  3. Knead thoroughly until a smooth dough has formed.
  4. Cover the dough with cling film and leave it to rest for at least 15 minutes or up to 5 hours.
  5. Using an oiled rolling pin, roll out the dough on an oiled surface to a thickness of 5 mm – ¼ inches.
  6. Cut the dough into rectangles measuring 6 x 15 cm (2 1/3 x 6 inches).
  7. Slice each rectangle lengthways into 3 strips, leaving one side uncut.
  8. Plait the 3 strips and press the cut ends together firmly.

Frying

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

  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.

  4. Arrange the cooled koeksisters on a serving plate.

Recipe Notes

  • Cold syrup gives the Koeksisters their perfect glaze. Prepare it a day ahead and keep it in the fridge until ice cold.
  • Any leftover syrup can be stored in the fridge for your next batch.