|500 g||flour — plus extra for rolling|
|30 ml||baking powder|
|5 ml||vanilla essence|
|2-3 l||vegetable oil — for frying|
|20 ml||lemon juice|
|2||cinnamon sticks — 10ml ground cinnamon|
|5 ml||ground clove|
|5 ml||ground ginger|
|5 ml||ground cardamom|
|generous pinch||black pepper|
Start by making the Chai syrup the day before. Add all the syrup ingredients to a saucepan. Heat over low heat until the sugar has dissolved, then increase the heat and bring the mixture to a boil. Boil for 10 minutes, then remove from heat and allow to cool at room temperature. Store the syrup in the fridge overnight (it must be ice-cold before using).
To make the dough sift together the flour, baking powder and salt. Add the butter and rub in with your fingertips until the mixture resembles fine crumbs.
Beat together the egg, water and vanilla. Add gradually to the flour mixture and stir together until you have a firm dough. Turn out onto a floured surface and knead for 3-5 minutes. Wrap the koeksister dough in clingfilm and leave to rest in the fridge for at least 1 hour.
Pour your oil into your deep fryer or a medium saucepan and heat to 170°C. Roll the dough out to a rectangle about 5mm thick. Cut the dough into slices about 8cm long and 3 cm wide. Cut each of these again in half long ways, but don’t cut all the way so that the 2 strips are still connected at the top. Gently twist the two strips around eachother and press to secure at the end. Repeat with the remaining dough. Remove half of your syrup from the fridge and strain into a bowl ready for dipping.
Drop the 3 koeksisters into the hot oil at a time and fry for 1-2 minutes each side, or until golden brown and cooked through.
Remove and drain the koeksisters on absorbent paper. Immediately submerge the koeksisters in the ice-cold Chai syrup and leave to soak for a minute or so, then place on a cooling rack so the excess syrup can drain off. If you like your koeksisters crisp, don’t soak them for too long in the syrup. If you prefer them very juicy, leave them in a bit longer!
Repeat with the remaining dough and syrup. When the syrup starts to become warm, swap it out with the syrup in the fridge.
The koeksisters are best eaten the same day but they can be frozen.