4 cups Sugar
1 1/2 cups Water
1/2 teaspoon Cream of tartar
1/2 teaspoon Ground ginger
2 Stick cinnamon
2 teaspoons Glicerine
4 cups Cakeflour
1/2 teaspoon Salt
2 tablespoons Baking powder
4 tablespoons Butter
250 milliliters Milk, Plus up to 175 milliters if needed
Vegetable oil, For deepfrying
- Heat water and sugar in a medium saucepan over low heat to dissolve the sugar.
- Add cinnamon, cream of tartar and ginger to the syrup and boil for 5 minutes.
- Add the glicerine and remove from heat. Let the syrup cool completely before use. Set the syrup over an ice bath.
- Mix the dry ingredients and sieve together in a large mixing bowl.
- Add the butter to the dry ingredients and rub to mix using your finger tips.
- Beat the egg and milk together with a fork or small whisk and add to the dough.
- Mix into a soft dough, then knead the dough till smooth and shiny. Let the finished dough rest for 2 hours.
- Once the dough has rested, roll it out into a 1 cm sheet.
- Cut into ribbons about 4 cm wide (or depending how big you want your koeksisters to be).
- Cut each ribbon into two or three strips keeping one end in tact. Now twist or pleat the strips and secure the loose ends.
- These should not come undone during the deep frying. Heat the oil to 190℃.
- At 5 or 6 koeksisters as a time to the hot oil. Fry for 1 to 2 minutes on each side until golden.
- Remove from oil with a slotted spoon, drain quickly on kitchen paper and then add to the syrup whilst the koeksisters are still hot. Soak in the syrup for a few minutes then remove with a slotted spoon.
- Put them on a cake rack set over a roasting tin or cookie sheet to dry.
- Let the oil come back up to heat before frying the next batch. Repeat until all the koeksisters are done.