Cinnamon koeksisters

25 servings Prep: 20 mins, Cooking: 30 mins
Rate this recipe
The syrup intensifies if left overnight – if you can wait that long before tucking in to these golden treats!

By Hope Malau March 12 2018
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Ingredients (13)

1,25 kg sugar
750 ml water
2 cinnamon — stick
1 l flour
15 ml Baking powder
salt — just a pinch
5 ml cinnamon — ground
2,5 ml garlic — clove
nutmeg — ground, pinch
30 g butter
1 eggs
375 ml milk
oil — for deep frying
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1. Syrup: Heat the sugar, water and cinnamon sticks in a saucepan over medium heat. Cook for 15 minutes. Remove from the heat and let it cool.

2. Dough: Sift together the flour, baking powder, salt and spices. Add the butter and, using your fingers, rub in until the mixture resembles breadcrumbs. Beat the egg and milk together in a separate bowl. Add a little at a time to the flour mixture to form a soft dough.

3. Turn the dough out onto a lightly floured work surface and knead for 10 minutes until smooth. Let the dough rest for 30 minutes.

4. Roll the dough out on a very lightly floured work surface. Cut it into strips about 11 cm long and 1 cm wide. Make three incisions lengthways in each strip, leaving the top intact. Plait each strip and pinch the ends together to secure. Set aside.

5. Heat the oil in a large saucepan over medium heat. When the oil is hot carefully add about 4 koeksisters at a time, pressing them down for a few seconds with a slotted spoon. Fry until golden brown on all sides.

6. Using the slotted spoon, remove the koeksisters and dunk immediately into the syrup. Put on a wire rack that’s been placed over a baking pan so they can drain. Reuse any syrup that drains into the pan.

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