Serves 6
55 min
Special South African Koeksusters
Recipe GLPR45db247f2c7eaa
Golden-brown plaited fried pastries drenched in ice-cold cinnamon-sugar syrup. These crispy-outside, tender-inside treats are a beloved South African dessert that combines the delicate texture of braided dough with an intensely sweet glaze. Each koeksuster puffs up beautifully while frying and absorbs the chilled syrup for a wonderful contrast of temperatures and textures.
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Ingredients
8.4 oz cake flour
4 tsp baking powder
½ tsp salt
2 tbsp butter
4.2 oz milk
2 cups granulated sugar
1½ tsp ground cinnamon
1 cup water
2 cups vegetable oil for frying
Directions
In a saucepan, combine the sugar, cinnamon, and water. Place over medium-high heat and stir constantly until the mixture comes to a rolling boil.
Reduce the heat to medium and simmer gently for approximately 5 minutes, stirring occasionally. Pour the syrup into a metal bowl if available, or a regular bowl.
Place the bowl containing the syrup into a larger container or sink filled with ice water to cool it rapidly. Once cool enough to handle safely, you can transfer it to a freezer-safe bag and chill in the freezer until very cold, or keep it in the ice bath.
While the syrup chills, sift the cake flour, baking powder, and salt together into a mixing bowl. Cut the butter into small cubes and rub it into the dry mixture with your fingertips until it resembles fine breadcrumbs.
Pour in the milk gradually and mix until a soft dough forms. Knead the dough thoroughly for 2–3 minutes until smooth, then cover and let it rest for 15 minutes at room temperature.
Check the dough consistency; if it feels too crumbly and doesn't hold together, add milk a little at a time. If it's too sticky, dust with additional flour.
On a lightly floured surface, roll the dough out to a thickness of about ¼ inch. Cut into strips approximately ⅔ inch wide and about 2¾ inches long.
For each strip, make two parallel cuts from one end to the other, stopping just short of the opposite end so the three resulting thin strands remain joined at the top. Carefully plait (braid) the three strands together, pressing firmly at both the top and bottom to seal—this is crucial to prevent the koeksuster from falling apart during frying. The plaits will expand significantly once fried.
Heat the vegetable oil in a deep-sided pot to 350°F. Carefully place the plaited koeksusters into the hot oil in batches, being careful not to overcrowd the pan. Fry for 2–3 minutes until they turn a rich golden-brown color, turning occasionally for even cooking.
Using a slotted spoon, remove the koeksusters from the oil and immediately and carefully dip them into the ice-cold syrup, coating them thoroughly. For maximum flavor and moisture, leave them in the syrup until just before serving, then transfer to a serving plate.
