Saturday, 10 April 2010

Koeksisters: another cross- cultural experience

A very delicious and sweet cross- cultural experience... this time with a South African acquaintance...Enjoy!

Koeksisters

From Coisas Minhas


Koeksisters are a traditional South African sweet dessert. "Koeksister" comes from the Dutch word "koekje", the diminutive of "koek" meaning "cake". It is a South African syrup-coated doughnut in a twisted or braided shape (like a plait). They are very sticky and sweet and taste like honey.
In South Africa, you'll find koeksisters popping up almost everywhere.

Do you want to know the recipe?

The koeksister syrup:

· 4 cups sugar
· 1 cup water
· 1 tsp cream of tartar
· ½ tsp tartaric acid
· 1 tsp vanilla essence or 1 tsp grated orange rind or 1 tsp ground cinnamon or 1/3 tsp ground ginger

Add the dry ingredients to the water and bring the mixture to the boil.
Allow it to simmer for 10 minutes or until syrupy.
Set the syrup aside to cool.
It is advisable to make the syrup first and to leave it in the fridge overnight.

The koeksister batter:

· 1 egg
· 2 cups flour
· 6 tbsp milk
· 6 tbsp margarine or butter
· 2 tsp baking powder
· 1 tsp salt

Sift the flour, baking powder and salt into a mixing bowl.
Cut or rub the margarine or butter into the dry ingredients.
Beat an egg thoroughly and add it to the milk. Add this to the flour mixture, taking care to handle as little as possible.
Refrigerate the dough for at least one hour.
Roll out the dough to a thickness of ¼ inch.
Cut into strips that are approximately 31/2 inches long and 1 inch wide.
Cut each strip into three lengthways, leaving one side uncut, and plait the pieces, pressing the cut ends together firmly.

Pre-heat vegetable oil in a deep pan and remove half of the syrup from the fridge.

Deep-fry the koeksisters in the oil until golden brown.
Drain them for a few seconds on absorbent paper.

Dip the koeksisters into the cold syrup, for a few seconds, whilst they are still hot.
This will seal the syrup outside and leave the inside of the koeksister dry in contrast.

The syrup will gradually become hot, so when you have done about half of the koeksisters take the remaining syrup from the fridge and use this for the balance of the koeksisters.

4 comments:

Castles Crowns and Cottages said...

Sandra ma chère, this looks like a bit of culinary heaven in our cross-cultural world!!! My husband was in S. Africa last summer and had the most wonderful food....much of it having that touch o' Dutch!!! Bisous my dearest! Anita

Castles Crowns and Cottages said...

Oh, another fine soul who loves the craft of actually writing with one's hands...do you know that they no longer teach penmenship in school, so by the time I get these children in fourth grade, about 80% of them cannot write in cursive or even read it!!! OH!!! But yes, the written word...such a delight and thank you sweet one for your visit. Anita

Aledys Ver said...

Wow Sandra, it sounds like simple to make and sweet + cookies - wat wil je nog meer? ;o) (what else could you ask for?)
I'd never heard of these things! How interesting!

Presépio no Canal said...

And tastes good! Specially with tea :-)