Lemony koeksisters

First prepare the syrup so that it can chill completely before dipping the koeksisters into it. Heat the sugar and water slowly until all the sugar has dissolved. Bring to the boil and simmer gently for about 10 minutes. Add the lemon juice and rind, and pour into a large bowl. Place in the freezer to chill. (The syrup can also be prepared the day before and chilled in the fridge.) Sift the cake flour, baking powder and salt together and rub in the butter. Beat the eggs and water together and cut into the flour mixture using a knife until well blended and a soft dough is formed. Knead the dough for about 4-5 minutes or until completely smooth. Place in a floured dish and chill for at least 30 minutes. Roll the dough out on a floured surface and cut into 80 x 40 mm rectangles. Cut each rectangle into three strips but do not cut all the way through at one end. Plait the strips loosely and press the bottom ends together. Cover the dough plaits with a damp cloth to prevent them from drying out. Heat the oil until very hot and fry a few koeksisters at a time until golden brown on the outside and cooked inside. Remove from the oil with a slotted spoon and immediately plunge into the ice-cold syrup. Remove from the syrup and drain on a cooling rack. Place in the fridge uncovered for a day or two. Alternatively, freeze in airtight containers. Koeksisters are quick to defrost and can be served soon after removing from the freezer.
Makes 50-60 koeksisters.