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Traditional twisty koeksisters: As tasty as they are pretty
Add some local flavour to your next tea time get-together when you make some traditional twisty koeksisters for everybody to enjoy!
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This winter, all we want is tasty food that reminds us of home and gives us a sense of nostalgia to make us feel all warm and fuzzy. One of the best wasys to do it is with sweet desserts that make us smile when we think about them. You’ll have no regrets when you take the time to make some traditional twisty koeksisters. Whether you call them koeksisters or “koesisters” as they are known in the Cape Malay regions, these plaited dough strips are fried in oil, then submersing the hot fried dough into ice cold sugar syrup.
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Traditional twisty koeksisters tips
You won’t generally drink syrup or honey, but these have a golden crunchy crust and liquid syrup centre, are very sticky and sweet, and taste like honey. The Cape Malay version is kept in ball-form and fried before being rolled in desiccated coconut. So, whether you like them in this shape or go for the plaited or twisted versions, you’re going to have the best time on the planet, especially when shared.
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Add some local flavour to your next tea time get-together when you make some traditional twisty koeksisters for everybody to enjoy!
Last updated on 5 July 2023
Traditional twisty koeksisters recipe
Course: DessertCuisine: South African, Cape MalayDifficulty: MediumPrep time
10
minutesCooking time
50
minutesTotal time
1
hourIngredients – syrup
1 kg 1 sugar
1½ cups 1½ water
1 1 cinnamon stick
1 piece 1 ginger peeled and sliced
juice and zest of one lemon
- For the dough
2 cups 2 cake flour
2 tbsp 2 baking powder
½ tsp ½ salt
1 large 1 egg lightly beaten
4 tbsp 4 butter/margarine
½ cup ½ buttermilk, milk or water
oil for frying
Directions
- For the syrup
- Over a low heat, dissolve the sugar in the water, stirring frequently.
- Once the sugar is dissolved, bring the mixture to a boil, then add cinnamon, ginger, lemon juice and zest. Reduce the temperature and simmer the syrup for 5 minutes. Remove from stove and allow to cool before storing in an airtight container.
- Refrigerate, preferably overnight.
- For the dough
- Sift the flour, salt and baking powder together.
- Rub in the butter to create a mixture that resembles breadcrumbs. Mix in the egg, then add the milk a little at a time until the dough comes together. Add more flour if the dough feels too sticky.
- Knead the dough until smooth.
- Rest in a bowl covered with clingfilm at room temperature for 2 hours.
- For braided koeksisters
- On a lightly floured surface, roll out the dough to a thickness of 5mm. Cut the dough into rectangles that are 5cm wide and 10cm long.
- Cut 3 equal legs into each rectangle but keep the 5mm at the top uncut.
- Braid the dough by taking the left strand and crossing it over the middle one. Then take the right strand and cross it over the new middle strand. Keep on crossing and alternating, then pinch the ends together at the end and lightly tuck it underneath the braid.
- Pinch and tuck in the top part of the braid as well, to form a neat brai
Cover them with a damp cloth while you make the rest. - For twisted koeksisters
- On a lightly floured surface, roll out the dough to a thickness of 5mm. Cut the dough into 2cm x 10cm strips.
- Cut each strip in half through the length, keeping one end intact. Twist the two strips around each other and then pinch the ends together.
- Keep the dough covered with a damp towel to prevent it from drying out.
- Fry the koeksisters
- Heat the oil in a large saucepan and fry until golden brown, turning them halfway.
- Drain the koeksisters on kitchen paper for a few seconds and immediately dunk them into the cold syrup. Remove and transfer to a rack to cool and dry for an hour before serving.
Notes
- Granny’s advice: Split the syrup in two containers, that way the other half stays cold in the fridge. Or put the container with syrup in a bowl with ice when you dip the koeksisters. Experiment by adding orange or naartjie zest and juice to the syrup when heating.
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