Nice 'n spicy


Ingredients 18
Servings 45
Time

Ingredients

  • SYRUP
  • 600
    g
    sugar
  • 625
    ml
    water
  • 2
    ml
    cream of tartar
  • 1
    orange, grated rind
  • 1
    cinnamon stick
  • KOEKSISTERS
  • 480
    g
    cake flour
  • 10
    ml
    instant yeast
  • 2
    ml
    salt
  • 5
    ml
    ground cinnamon
  • 2
    ml
    ground ginger
  • 5
    ml
    aniseed
  • 60
    g
    sugar
  • 50
    ml
    butter
  • 1
    egg, whisked
  • 250
    ml
    lukewarm water
  • oil for deep-frying
 

Method

 
SYRUP: Makes two batches of syrup so that you can use the second batch when the first warms up. Prepare the syrup a day in advance and chill it in the fridge overnight. Place the sugar and water in a saucepan and heat slowly until the sugar has dissolved, stirring continuously. Add the cream of tartar, orange rind and cinnamon stick and bring to the boil. Boil for 10 minutes. Cool and chill in the fridge. KOEKSISTERS: Try making the dough too, a day in advance. Sift the cake flour, instant yeast, salt, cinnamon and ginger together in a large mixing bowl. Sprinkle the aniseed and sugar on top. Using your fingertips, rub in the butter until well blended. Add the whisked egg and blend with a knife. Add just enough lukewarm water to form a stiff dough. Knead the dough until it is smooth and elastic and no longer sticks to your hands. Cover and leave in a warm place to rise until double in bulk. Leave in a cool place to rise overnight, if you make the dough a day in advance. Punch down the dough and roll it out to 5-7 mm thick. Cut into 4 x 7 cm strips. Cut each strip into three long ribbons, leaving one end intact. Gently plait the three ribbons and press the loose ends firmly together. (If the koeksisters are plaited too tightly, they will not cook in the folds.) Cover with a damp cloth and leave in a warm place to rise until puffy. Heat sufficient oil in a saucepan for deep-frying. Fry each koeksister until golden brown. Do not fry more than 3 at a time. (Ensure that the oil does not overheat or the koeksisters wil remain uncooked inside althought they appear cooked on the outside. If the oil is too cold, however, the koeksisters will not be crisp.) Remove the koeksisters from the hot oil using a slotted spoon and immediately dunk them in the ice-cold syrup. Keep the koeksisters entirely submerged for about 8 seconds. Place on a wire rack to drain excess syrup. (To keep the syrup ice cold, place the bowl containing it in a larger bowl filled with ice. When the first batch of syrup warms up, replace it with the second batch of cold syrup from the fridge.) Any remaining syrup will keep well in the fridge. Cool the koeksisters completely and serve with coffee.
 

Read more on: deep-fry
 

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