Koeksister (South African Syrup Doughnut)
South Africa
Rédacteur en chef
Lagos, Nigeria ·
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Lagos, Nigeria ·
Koeksisters are plaited strips of dough deep-fried and then plunged straight into ice-cold syrup, so they stay crisp outside while the syrup soaks into the middle. They are Afrikaner, and they are one of the most recognisable South African sweets. The temperature contrast is the whole technique and it is non-negotiable. Hot koeksister into ice-cold syrup: the sudden difference makes the pastry draw syrup deep inside while the outside stays crisp rather than dissolving. Warm syrup gives you a soggy, sticky mess. This is why the recipe makes you cool half the syrup over ice and keep the other half in the fridge, swapping when the first batch warms up, a detail that looks fussy and is actually essential. The name has two accounts. Koek is Dutch for cake; sister is variously explained as the plaiting of two sisters' doughnuts, or as sis, the sizzle the dough makes hitting the oil. Neither is settled. There is a second, quite different koesister, the Cape Malay version, spiced with cinnamon, ginger and aniseed, rolled in coconut, softer and more like a spiced doughnut. The two are often confused and are genuinely distinct. The source lists half an egg, which is awkward but correct at this scale.
Koeksisters are a South African Afrikaner confection of plaited dough deep-fried and immediately immersed in ice-cold syrup. The name derives from the Dutch koek, meaning cake. A separate Cape Malay koesister, spiced and rolled in coconut, is a distinct preparation.
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Put the water, sugar and cream of tartar in a saucepan and bring to the boil. Mix in the lemon juice, along with the dried ginger and cinnamon stick if using, and keep it at a gentle boil for 10 minutes.
Let the syrup cool to room temperature. Pour half into a bowl and set it over ice to chill rapidly; put the rest in the fridge. Both halves need to be genuinely cold.
For the dough, sift the flour and baking powder into a bowl and rub in the margarine with your fingertips.
Beat the half egg into water and whisk to combine.
Make a well in the flour, pour in the egg and water, and mix to a smooth dough. Knead thoroughly.
Cover with cling film and rest for at least 15 minutes, or up to 5 hours.
Bring the oil to 160°C.
Roll the dough out on an oiled surface with an oiled rolling pin to 5 mm thick. Cut it into rectangles of 6 x 15 cm, then cut each rectangle lengthways into three strips, leaving one end uncut. Plait the strips and press the ends together firmly.
Fry in batches of six for 6 to 7 minutes, until dark golden brown. Drain briefly on paper towels and keep the unfried dough covered so it does not dry out.
Dip each koeksister into the ice-cold syrup while it is still hot from the fryer. Lift it out with a slotted spoon onto a wire rack.
The syrup warms up as you work, so swap in the batch from the fridge when the first has lost its chill.
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