Crispy South African Koeksisters in Ice-Cold Spiced Syrup
Tender orchard fruits baked beneath a golden, crisp butter and oat crumble, served warm with velvety Madagascan vanilla custard or double cream.
Ingredients
- • 2 cups plain flour
- • 2 tsp baking powder
- • 1/2 tsp salt
- • 2 tbsp butter, chilled and cubed
- • 1 large egg
- • 1/2 cup milk
- • Vegetable oil, for deep frying
- • FOR THE ICE-COLD SYRUP:
- • 4 cups white sugar
- • 2 cups water
- • 1/2 tsp cream of tartar
- • 1 thumb fresh ginger, bruised
- • 1 cinnamon stick
- • 1 tbsp lemon juice
Preparation Steps
Boil sugar, water, cream of tartar, bruised ginger, and cinnamon stick for 10 minutes; stir in lemon juice and chill in the freezer overnight until ice-cold.
Sift flour, baking powder, and salt; rub in cold butter with fingertips until crumbly; mix in beaten egg and milk to form a soft, elastic dough; knead for 5 minutes, wrap in clingfilm and rest for 1 hour.
Roll dough on a lightly floured surface to 5mm thickness; cut into strips 7cm long and 1cm wide; make two lengthwise slits in each strip (leaving top attached) and plait the three strands together, pinching ends firmly to seal.
Heat vegetable oil to 180°C; fry plaited dough in small batches for 3-4 minutes until deep golden brown and crisp on both sides.
Immediately drop the boiling hot fried koeksisters directly into the ice-cold syrup (keep syrup bowl over an ice bath) so they drink in the syrup with a hiss; leave submersed for 1 minute.
Drain on a wire rack; serve cold with a crisp, crunchy exterior that gushes sweet syrup with every bite.