Saturday, May 17, 2014

"ATW80DS" - Koeksisters

These much-loved South African doughnuts have occupied an honorary place at many tables around the world. Derived from the Dutch word for ‘cookie’(koekje), a good koeksister is crunchy and sticky on the outside, and moist and syrupy in the inside.
Although, many have suggested, that the koeksister recipe may not be the easiest to master, practice makes perfect…and it is believed that even bad Koeksisters is better than none at all.

For the Koeksisters Dough:

  • 2 cups cake flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons cold unsalted butter
  • 1/2 cup milk

For the soaking syrup (start the day before):
  • 3 cups granulated sugar
  • 2 cups water
  • Zest of 1/2 a small lemon, in large pieces
  • 3 large slices peeled fresh ginger (slices should be about the size of poker chips and about 1/4-inch thick)
  • 1 teaspoon lemon juice
  •  2 sticks of cinnamon
    2 cinnamon sticks


For the Syrup (prepare the syrup the day before for best results)

In a pan, heat up the water. Add the sugar, salt, cream of tartar, ginger, lemon juice and cinnamon stick. Bring to the boil and then reduce to a simmer. Stir occasionally. Simmer for 10 minutes. Allow to cool. Transfer to the fridge.

For the Dough:
Add the dry ingredients to a bowl and mix them together. Add the milk, butter, eggs and cream, mixing it all together. Knead with your hand for a couple of minutes. Wrap in cling film, and store in the fridge for 30 minutes. Roll out to a 1 cm thickness. Cut into strips thin strips and then short strips. To plait, tuck three strands together at the top. Fold the outer strips over into the middle, repeating until you reach the end and tuck them together.

To Fry:
Heat up half a pot of oil on a low flame. Place the bowl of syrup in a larger bowl of ice to keep it well chilled. Deep fry the koeksisters, don't put too many in at once. When golden, transfer to the syrup using a slotted spoon, draining off as much oil as you can. Leave to soak in the syrup for a while. Transfer to a cooling rack. Cool completely before eating.

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