Koeksisters (not to be confused with the Cape Malay Koesister) is a South African speciality that should be tried at least once in your lifetime. Wikipedia defines it as ”

A koeksister or koesister comes from the Dutch word koekje, which translates to “cookie”. It is a South African syrup-coated doughnut in a twisted or braided shape (like a plait). It is prepared by deep-frying dough in oil, then dipping the fried dough into cold sugar syrup. Koeksisters are very sticky and sweet and taste like honey.^[1]Koeksisters are of the Cape Malay origin.^[2] The Afrikaner version is much more syrupy and crisp while the Cape Malay version’s texture is more like that of a cake, spicier, and usually covered in dried coconut.”

My husband is a huge fan of these syrupy treats and the moment I made it the first time early on in our marriage, he was hooked. Like many baked treats, it is easier than you think to make yourself and I hope you will give it a try. Note, please make the syrup first (the night before if possible) as it needs to be icy cold to ensure better adsorption into the hot fried dough. The prepared dough can also be made the night before and left in the fridge as it needs to rest for a few hours before using.

Here is how you make it:

Ingredients

• 500g cake flour
• 30ml baking powder
• 2ml salt
• 50g butter, diced
• 1 jumbo egg
• 250ml milk, sour milk, or buttermilk
• oil for frying
• SYRUP
• 500ml water
• 1kg sugar
• 2ml cream of tartar
• 2 thin slices ginger
• 1 lemon, finely grated rind and juice

Method