36 servings Prep: 20 mins, Cooking: 20 mins
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Dig into these juicy SA favourites.

By Food24 November 03 2009
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Ingredients (12)

500.00 g flour — cake
30.00 ml Baking powder
2.00 ml salt
50.00 g butter — diced
1.00 eggs — jumbo
250.00 ml milk — sour milk or buttermilk
oil — for frying
500.00 ml water
1.00 kg sugar
2.00 ml Cream of tartar
2.00 fresh ginger — sliced
1.00 lemon — zest and juice
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SYRUP: Combine ingredients in a large saucepan and bring to boil, stirring until sugar dissolves.

Boil, without stirring, for about 5 minutes, or until a light syrup forms.
Strain into a large bowl.

Cool, then refrigerate until well chilled.

DOUGH: Sift flour, baking powder and salt.
Rub in butter until mixture resembles fine breadcrumbs.

Whisk egg with 200 ml (4/5 cup) milk, add to flour mixture and knead to make a soft, pliable dough.
Add remaining milk only if dough is too stiff.

Shape into a ball, wrap in waxed paper and chill for a couple of hours, or overnight, if possible.

Roll out to 1 cm thick on a floured surface.
Cut into 4 x 8 cm strips, then cut each into 3 strips lengthways, almost to the top.

Plait together and pinch ends tightly to seal. Place on a tray and cover with a damp cloth.

Deep fry, a few at a time, in hot oil, turning constantly.
Watch the heat: koeksisters take 2 to 3 minutes to cook through and turn deep golden brown.

Drain briefly on kitchen paper and then, while still hot, dip into chilled syrup. Let them sit for a little while to really soak in the sauce.
(If syrup gets too warm, place it in a larger bowl of cold water and ice blocks.)

Strain off excess syrup back into bowl.
Drain koeksisters on a rack.

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