Koeksister (South African Syrup Doughnut)

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1. 1

   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.

2. 2

   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.

3. 3

   For the dough, sift the flour and baking powder into a bowl and rub in the margarine with your fingertips.

4. 4

   Beat the half egg into water and whisk to combine.

5. 5

   Make a well in the flour, pour in the egg and water, and mix to a smooth dough. Knead thoroughly.

6. 6

   Cover with cling film and rest for at least 15 minutes, or up to 5 hours.

7. 7

   Bring the oil to 160°C.

8. 8

   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.

9. 9

   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.

10. 10

    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.

11. 11

    The syrup warms up as you work, so swap in the batch from the fridge when the first has lost its chill.

Africook’s Notes

Personal notes from Jennifer Ezeokoli

Personal notes from Jennifer Ezeokoli

• Hot pastry into ice-cold syrup. This is the entire technique and warm syrup ruins it, you get soggy instead of crisp.
• Keep two batches of syrup going, one in use and one chilling. Swapping them is not fussiness; the syrup warms fast.
• Press the plaited ends together firmly. Koeksisters unravel in the oil otherwise.
• Keep the oil at 160°C, cooler than most deep frying, so the inside cooks through in the 6 to 7 minutes the outside needs.
• Oil the rolling pin and the work surface rather than flouring them. Flour on the dough burns in the oil.
• Keep unfried dough covered. It dries out quickly and dried edges will not plait or seal.