Fitting
for a South African Kitchen.....koeksisters should be my first post
here....so here
goes the recipesIngredients:
For
the dough:2 cups cake flour
2 1/2 tsp baking
powder
1/2 tsp salt
25 gm butter, chilled and cut into pieces
1/4 cup
milk
1/4 cup water
1 tsp lemon juice
For the sugar syrup:2 cups sugar
1
cup water
2 pieces (3/4” each) fresh ginger
a pinch of salt
1 tbsp
lemon juice
1 stick cinnamon
Oil for deep frying
koeksisters
Method:First make the
syrup. Break the cinnamon stick into 2 and out it into a pan. Crush
the ginger pieces and add to the pan. Now add the remaining ingredients for the
sugar syrup in a pan. Place it on medium heat, and keep stirring till all the
sugar dissolves. Bring to a boil, then cover with the lid and let it boil for a
minute.
Uncover, turn down the heat and allow to simmer for 5 minutes and
take it off the heat. Cool the syrup and chill in the fridge for at least 6 to 8
hours, preferably overnight. The sugar syrup must be ice cold when ready to use.
Remove the cinnamon and ginger pieces before using syrup.
Now
make the dough.Sift the flour, baking powder and salt together and
rub the butter into the mixture, till it resembles breadcrumbs.
Add the
milk, water and lemon juice to this and knead till the dough is very soft and
elastic but not sticky. You should be able to roll it out easily.
Cover the
dough with plastic wrap and allow it to rest for about 2 to 3 hours, or even
overnight in the refrigerator.
To make the koeksisters, roll out the
dough to about a little less than 1/4” thickness. Cut out strips about 5” long
and a little under 1/2” wide. You can decide how long or short you want the
strips to be depending on what length you want to make your
koeksisters.
Braid 3 strips together pinching both ends together very well,
or they will unravel while being fried. Repeat with all the strips of
dough.
Heat the oil over medium heat until quite warm but not too hot. If
the oil is too hot, the koeksisters will be brown on the outside, but raw on the
inside. When the oil is at the correct temperature, it will take 10 seconds for
a piece of dough to pop to the surface after it has been dropped into the
oil.
Keep the chilled sugar syrup ready. To ensure that the syrup doesn’t
get warm, you may place it in a bowl of ice, or take out only half the syrup out
of the refrigerator. When this gets warm, use the other half.
Drop the
braided dough, about 4 at a time into the oil and fry them till they’re brown on
both sides and done. Remove 2 at a time, with a slotted spoon and drop them
straight into the sugar syrup keeping them submerged in the syrup. Keep them in
the syrup till they’ve soaked through.
Remove them from the syrup and
place on a wire rack allowing the excess syrup to drip onto a plate
below.
The koeksisters can be stored in the refrigerator is not serving
immediately, to retain their crispness.
This recipe makes about 15 to 18
koeksisters.
and then try it with this sweet lemon syrup....lemons are in
abundance at the moment~
Solomon's Iced Lemon Syrup!
Wonderfully refreshing for the
weather we are supposed to be experiencing this time of the year!
Lemon Syrup!
Woodall Lemon
Syrup!
Recipe.
Rind of 6 lemons
Juice of 12 lemons
6 cups of
sugar
6 cups of boiling
water
Boil everything
together. Let it stand over night. Strain and dilute with water.
Serve chilled with
sliced lemons and
mint leaves.
Served on a
beautiful dish with another favourite...koeksisters!
And what a
combination, these beautiful
orange and lemon poppies.
On my favourite
chair in the sun...
So refreshing!
Happy weekend.
(( I have posted this before when I started blogging without the koeksister recipe.)
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