South African koeksisters

South African koeksisters: Sweet delights. Image: Marele van Zyl.

Traditional koeksisters: The best local tea time snacks made at home

Looking for something sweet and local for your next tea party? Traditional koeksisters have a way of making everybody smile, so get baking!

South African koeksisters

South African koeksisters: Sweet delights. Image: Marele van Zyl.

If you love South African food, you know how amazing our desserts can be. Koeksisters are a light dough similar to doughnuts which are plaited and doused in sweet syrup. The best koeksisters absorb so much syrup that it runs down your arms as you eat and it’s the most fun you can have. You can make these traditional koeksisters for bake sales or just a treat for your whole family.

Traditional koeksisters tips

The dough is very similar to doughnuts and easy to make. It’s also light enough to absorb a lot of the syrup you’ll also be making at home. They are most often enjoyed with a cup of tea or coffee and often sold at bake sales. You can make them as big or as small as you’d like. They are most associated with the Western Cape cultures but are sold all over the country and they are the perfect bake shop item.

Looking for something sweet and local for your next tea party? Traditional koeksisters have a way of making everybody smile, so get baking!

Traditional koeksisters recipe

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Recipe by Marele van Zyl Course: SnacksCuisine: South AfricanDifficulty: Easy
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Ingredients

  • Syrup
  • 1000 ml white sugar

  • 500 ml water

  • 1 ml salt

  • 10 ml golden syrup

  • 1 ml tartaric acid

  • 2 ml cream of tartar

  • 10 ml fresh lemon juice

  • 3 ml lemon essence

  • Dough
  • 500 ml cake flour

  • 10 ml baking powder

  • 3 ml salt

  • 30 ml butter

  • 1 small egg

  • 150 ml milk

  • oil for frying

Method

  • Syrup
  • Place the sugar, water and salt into a pot and stir until the sugar dissolves and slowly bring to a boil.
  • Boil for 8 minutes and remove from the heat and add the syrup, tartaric acid, cream of tartar and lemon juice and mix well. Place in the fridge overnight.
  • Stir in the lemon essence the next day before using the syrup.
  • Dough
  • Sift the dry ingredients together.
  • Rub the butter into the dry ingredients until it resembles breadcrumbs.
  • Whisk the egg and milk together and add to the dry ingredients and mix to form a soft dough.
  • Place in an airtight container overnight.
  • Roll out on a floured surface and cut into 7 mm strips.
  • Plait 3 strips together or roll 2 strips into koeksister forms.
  • Fry in hot oil until golden brown.
  • Immediately place in the ice-cold syrup and drain on a wire rack.

Notes

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