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South African Koeksisters


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Ingredients

45 portion(s)

Syrup

  • 1kg white sugar
  • 500 g water
  • 1 cinnamon stick
  • 1/2 freshly squeezed lemon juice
  • 2 tsp cream of tartar

Dough

  • 500 g bakers plain flour
  • 2 tbsp baking powder
  • 1 tsp Yeast
  • 20 g olive oil
  • 300 g lukewarm water

Oil for deep frying

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Recipe's preparation

    Syrup
  1. Add all the ingredients to TM. Dissolve the sugar by heating for 5 mins /100°/speed 3

    Then continue boiling for 10 mins /varoma/speed 3


    Place the syrup into the freezer overnight. 

  2. Describe the preparation steps of your recipe

  3. Dough
  4. Add all the ingredients to the TM. Combine for 6 secs/ speed 6

    Set the lid to closed Closed lid and knead Dough mode for 1min 30 secs

     

    Turn out onto your floured Thermomat, or floured kitchen bench

     

    As you start preparing the koeksisters, the dough will slightly rise

  5. Describe the preparation steps of your recipe

  6. Koeksisters
  7. Make sure you have flour on the counter or Thermomat to roll out to a thickness of at least 5mm. It's easier with a thicker dough, although be careful to make them too fat as they will cook on the outside but not the inside.

     

    I use an actual cutter, but if you don't have one, you can cut the dough into little rectanges of 3cm wide & 7cm long. Then slice into 3 strands about 1cm - remembering not to cut right through but to leave at least 1cm at the top.

    Plait your 3 strands to the bottom and then squish the dough together so they don't come apart while frying.

  8. Deep Frying
  9. Deep fry in batches of 6 in hot oil for 5–7 minutes, or until dark golden brown. Drain them for a few seconds on paper towel & then dip them directly into the ice-cold syrup.  Don't wait for them to cool off as they do not absorb the syrup as well.

    Remove from the syrup with a slotted spoon and place on a wire rack. Or place into a container to keep them soaked in the syrup

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Tip

I normally place the syrup in two containers in the freezer.  The syrup will gradually become hot when you're dipping in the hot koeksisters, so when you've done about half of the koeksisters take the remaining syrup from the freezer and use this for the balance. 


The koeksisters should be crunchy on the outside and soft on the inside so it's really important that your syrup is freezing.


Many people add a piece of fresh ginger to the syrup - this is a personal preference. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Hello - I can't seem to view the recipe? It states...

    Submitted by vickyrodrigues on 21. February 2017 - 00:48.

    Hello - I can't seem to view the recipe? It states the following:



    403 Forbidden (2) 54.206.51.3, 10.0.0.211

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  • Delicious! Dankie! 

    Submitted by Sammy27 on 17. May 2015 - 02:19.

    Delicious! Dankie! 

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  • Delicious!  Theses

    Submitted by davensaz on 28. February 2015 - 10:07.

    Delicious!  Theses koeksisters are worth the time and effort. The thermomix payed for itself yet again

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  • What a great recipe, im also

    Submitted by Tania157 on 20. August 2014 - 12:31.

    What a great recipe, im also South African in Australia and my family, friends and I all loved these. Thank you so much for sharing your recipe. 

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  • after making your Melktert

    Submitted by ThermieJulz on 14. June 2014 - 13:52.

    after making your Melktert recipe a lot... I thought I will see what else you have published... I am in South Africa Heaven!! DANKIE!! tmrc_emoticons.D

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