South African braided koeksisters
South African braided pastries, fried until golden and dipped in cold cinnamon-and-ginger syrup. Makes about 36 pieces.
This version follows the crisp, braided Afrikaner style of koeksisters. Make and chill the syrup ahead; dipping the hot pastries straight from the oil into very cold syrup helps create a contrast between the crust and the syrup-soaked interior.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Make the syrup
Put the white sugar, 625 ml of the water, lemon juice, ginger, cinnamon stick, cream of tartar and, if using, food-grade glycerine in a saucepan. Stir over moderate heat until the sugar dissolves. Bring to a boil for 1 minute; lower the heat and simmer gently for 10 minutes. Remove from the heat, cool, then refrigerate for at least 8 hours, until very cold.
Ready to continue when: The sugar has dissolved, the syrup has boiled and simmered gently, and it is very cold after chilling.
11 min - 02
Mix and rest the dough
Mix the wheat flour, baking powder, remaining white sugar and salt. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs. Beat the eggs with the milk and add them to the dry ingredients. Gradually add the remaining 125 ml of water, using only as much as needed to make a soft dough. Knead gently for 2 to 3 minutes, until smooth. Cover and refrigerate for 30 minutes.
Ready to continue when: The dough is smooth and soft, covered, and has rested in the refrigerator for 30 minutes.
35 min - 03
Shape the braids
Roll the dough on a lightly floured surface to about 5 mm thick. Cut it into strips about 4 cm wide and 8 cm long. Make two lengthwise cuts in each rectangle, leaving one end joined; braid the three strands and press the ends together to seal. Cover the pieces while shaping the rest.
Ready to continue when: Each piece has three braided strands and joined ends, and holds together when lifted.
15 min - 04
Fry and dip in syrup
Heat the neutral oil in a suitable pot to 170 °C, with enough depth for frying. Fry the braids in small batches, turning them, until golden on both sides. Lift them out with a slotted spoon and transfer them immediately to the very cold syrup. Briefly immerse them, pressing gently so they are coated, then place them on a rack to drain excess syrup.
Temperature: 170 °C / 338 °FReady to continue when: The braids are golden on both sides and, after dipping straight away, look glossy and drain on the rack.
30 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.