Twisted, deep-fried dough braids soaked in a cold ginger-spiced sugar syrup until sticky and glossy, the beloved South African sweet known as koeksisters.
Koeksisters are a distinctly South African sweet, small braided or twisted pieces of dough deep-fried until golden, then plunged immediately into a cold sugar syrup infused with ginger and sometimes a bit of cinnamon, where they soak up the syrup and develop a signature sticky, syrup-soaked exterior with a lighter, less-saturated interior. The technique of frying the dough hot and dunking it into ice-cold syrup is essential, since the sharp temperature contrast is what causes the syrup to be absorbed properly rather than simply coating the surface. The dough itself is enriched slightly with butter, rolled and cut into strips, then braided into a simple three-strand plait before frying, a shape that increases the surface area for syrup absorption compared to a plain twist or ball. Getting the syrup properly cold, often refrigerated for hours beforehand, is just as important as getting the oil properly hot, since room-temperature syrup won't create the same dramatic soaking effect. Koeksisters are strongly associated with both Afrikaner and Cape Malay culinary traditions, each with slightly different versions — the Cape Malay version is often more heavily spiced and coated in coconut — but both share the same fundamental hot-fry, cold-syrup technique that defines this beloved, sticky-sweet treat.
Serves 10
Combine sugar, water, ginger and cream of tartar in a pot. Boil 5 minutes, then cool completely and refrigerate at least 4 hours, ideally overnight, until very cold.
Combine flour, baking powder and salt. Rub in cold butter until crumbly, then mix in milk to form a soft dough. Knead briefly, cover, and rest 20 minutes.
Roll the dough into a rectangle about 1cm thick and cut into strips. Cut each strip into three thinner strands, leaving them joined at one end, and braid together, pinching the ends to seal.
Heat oil to 175°C (350°F) and fry the braided dough pieces in batches for 3 to 4 minutes until deeply golden.
Immediately transfer the hot fried pastries into the very cold syrup, letting them soak for 1 to 2 minutes.
The dramatic temperature contrast between the hot fried dough and the ice-cold syrup is essential — it's what causes the syrup to be absorbed properly into the pastry rather than just coating the surface.
Lift out onto a rack to drain briefly. Roll in shredded coconut if using, and serve at room temperature.
Make the syrup well ahead of time and get it genuinely ice-cold before frying the dough — this temperature contrast is the entire secret to proper koeksisters.
Fry the dough in small batches to keep the oil temperature steady, checking with a thermometer if possible.
Braid the dough strips loosely but pinch the ends firmly so they don't unravel while frying.
Add a cinnamon stick to the syrup along with the ginger for a Cape Malay-influenced version with extra warmth.
Roll the finished koeksisters in shredded coconut for the Cape Malay style, which is traditionally coated this way.
Make smaller, individual twisted pieces instead of braids for a quicker, simpler shaping method.
Store in an airtight container in the refrigerator for up to a week — koeksisters actually keep quite well thanks to their sugar content, and some prefer them served cold straight from the fridge.
Koeksisters are claimed by both Afrikaner and Cape Malay culinary traditions, with each community's version differing slightly in spicing and finish, but both rooted in the same essential technique of frying dough hot and soaking it in cold syrup, a beloved sweet found at markets, church fêtes and family gatherings across South Africa.
The sharp contrast between the very hot fried dough and the ice-cold syrup causes the syrup to be drawn into the pastry properly, creating the signature sticky-soaked exterior with a lighter interior — room-temperature syrup won't produce the same effect.
Afrikaner koeksisters are typically plaited and coated only in the ginger-spiced syrup, while Cape Malay versions are often more heavily spiced with cinnamon and cardamom and rolled in shredded coconut after soaking.
Yes — the syrup actually needs to be made well ahead so it has time to chill thoroughly, and the dough can be made a few hours in advance and kept covered in the fridge until you're ready to fry.
Per serving (90g / 3.2 oz) · 10 servings total
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