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Koeksister vs koesister

Koeksister  vs koesister

Koeksister vs koesister

For the koeksisters:
Spicy Syrup
2 cups granulated sugar
1tsp cream of tartar
1Tbsp ginger, chopped
Juice and zest of 1 lemon
1 cinnamon stick
1-2 pieces star anise
1 cup water

Dough
1 cup corn flour
1 ½ cup cake flour
2tsp baking powder
Pinch of salt
½ cup milk
1 large egg
25g unsalted butter, softened
Oil for deep frying

In a saucepan add all the ingredients for the syrup and bring to the boil until sugar is dissolved and reduce to a simmer. Allow to simmer for 10 minutes, stirring occasionally. Let the syrup cool and –
refrigerate until needed.

Combine all the dry ingredients in a large mixing bowl. In a separate mixing bowl combine all the wet ingredients and add to flour mixture.
Knead to form a uniform dough with all ingredients incorporated and allow to rest for 30 minutes.
Roll the dough out onto a lightly floured surface to about 2 cm thick. With a knife cut the dough length wise into strips and cut the strips in half to form shorter strips.
Divide into three strands and stretch them out carefully until they are evenly shaped in size and thickness.
Cross the strands to form a braid and tightly pinch the ends to seal. Heat the oil in a large pot, make sure the oil is hot enough by testing it with a small piece of dough.
Gently place the koeksisters in the oil and fry until golden brown and strain on paper towel. Place them in the syrup and allow to soak for a while. Transfer onto a coolong rack and serve when completely cold.

For the Koesisters
Syrup
1 cup water
½ cup granulated sugar
20ml desiccated coconut
1 piece orange/naartjie peel
Dough
305g self-raising flour
1tsp salt
½ cup castor sugar
1tsp ground ginger
1tsp ground cinnamon
1tsp ground star anise
31/2 cups vegetable oil
1 egg
2 cups warm milk
20ml instant dry yeast
1tsp sugar

In a saucepan bring all the ingredients for the syrup to a boil and set aside until later use.

In a mixing bowl sift the flour and stir in the spices and sugar. Rub in half a cup of the oil to resemble fin breadcrumbs. In a separate mixing add the milk and dissolve 1 tsp sugar and yeast.
Beat the egg and add to the milk mixture, add to the flour while gradually mixing.
Mix to from a soft dough DO NOT KNEAD. Rub a thin layer of oil over the dough, cover with cling wrap and allow to proof for about 1-2 hours until double in size.
Roll dough out onto a lightly oiled surface to about 5cm thick. Use an oiled knife to cut off 5cm pieces, flatten each one slightly and allow to rest for about 40 minutes

Heats the remaining oil in a saucepan add more if necessary. Fry the dough ball on each side until golden brown about 6 minutes, test with a cake needle to ensure it is cooked.

Reheat the syrup and boil the koesister in it for about 2 minutes, remove with a slotted spoon and sprinkle with the coconut. Serve warm with a cup of tea or coffee


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