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INGREDIENTS
4 cups cake flour
3 ml salt
20 ml baking powder
125 g butter
2 eggs, beaten
200 ml Milk
125 ml Oil for deep-frying
800 g sugar
375 ml water
2 cinnamon sticks
1 piece root ginger
METHOD
- Sift flour, salt and baking powder into a bowl. Rub in butter finely, add beaten eggs with enough milk and blend into a stiff dough.
- Chill dough in a refrigerator for 30 minutes. Roll out to 5mm thick and cut into strips approximately 70 x 30mm. Divide each strip into three tails, leaving them joined at one end. Plait loosely and secure ends.
- Drop a few koeksisters at a time into hot oil. Cook until lightly browned and puffed.
- Lift koeksisters out and drain for just 1 minute on a crumbled paper towel, then drop at once into chilled syrup. Soak in the syrup, then lift out and drain on a sieve until dry.
For the syrup: Prepare the day before using and chill thoroughly in the refrigerator. Dissolve sugar in water over medium heat, then add 2 sticks cinnamon and piece of ginger. Boil for 10 minutes.
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