Time: 90 mins
1 Combine the flour, salt and baking powder in a large mixing bowl. Using your hands, rub the butter into the dry ingredients until well combined.
2 In a jug, whisk the milk and eggs together. Combine the flour mixture with the milk and eggs using a wooden spoon. Knead the dough on
a clean surface for about 10 minutes. Use a little extra flour on the surface if the dough starts to stick. Place the dough in a bowl and wrap with plastic wrap. Put the dough in the fridge for 2 hours.
1 In a large pot combine the sugar, water, lemon juice, Buffalo Cream of Tartar, Hinds Cinnamon and Hinds Ground Ginger. Heat and stir continuously until the sugar dissolves. Remove from the heat and place into the fridge to cool down. The syrup must be used as cold as possible for the best result.
1 Once the koeksister dough has rested, sprinkle some flour onto a clean surface and roll the dough out into a rectangular shape about half a centimetre thick. Slice the rectangle into 12 strips, each 1cm in width. Take two strips and gently fold one over the other. After you have folded the two strips together, cut them in half to make two koeksisters. Squeeze the ends together so they don’t fall apart when you fry them. Repeat the process until you have used all the dough.
2 Heat 2 L of oil in a large pot or deep fryer. Fry the koeksisters in batches for 5 minutes on a high temperature until they are golden brown. Remove the koeksisters from the oil and place them straight into the cold syrup for about 5 minutes then roll them in the coconut to serve. Store the koeksisters in syrup over-night before you roll them in coconut- they will soak up more syrup and be sweeter.
Keep the syrup cold. It is important that the hot koeksisters go into cold syrup. You can use half the syrup in a bowl and keep the other half in the fridge, when one half gets warm swap it out with the cold syrup from the fridge.
Serving Size Makes: 24 koeksisters