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1
Make the syrup by putting all the ingredients in a medium heavy-bottomed saucepan and heating on a low heat until the sugar is dissolved.
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2
Remove from the heat and let it cool.
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3
Once cool, put the syrup in the fridge and leave overnight.
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4
The next day, make the dough.
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5
Mix the flour with the baking powder and salt, then rub the butter into the flour.
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6
Add the egg and the milk.
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7
Check the texture of the dough.
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8
If its too crumbly add a little water; if it's too dry, add a little flour.
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9
It should be easy to knead but not sticky.
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10
Knead the dough for a few minutes until it is completely combined.
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11
Cover and leave to rest for at least an hour.
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12
Prepare a deep frying pan with enough oil to deep fry the koeksisters.
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13
Remove the syrup from the fridge and put it into a wide shallow dish.
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14
On a floured surface, roll the dough into a square about 5mm thick.
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15
Cut the dough into rectangles about 5cm wide by 10-15cm.
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16
The koeksisters will expand as they cook.
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17
Do not cut all the way to the top but cut each rectangle into strips of three to be plaited.
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18
Each strip should be about a finger wide, but you want the top bit to remain attached for easier braiding.
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19
Once your doughnuts are plaited then heat up the oil to 180C.
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20
If the oil is too hot the doughnuts will fry too quickly on the outside without getting properly cooked inside.
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21
You want the koeksisters to be a deep golden colour.
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22
As each koeksister is fried, drop it into the cold syrup so it is completely submerged.
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23
The temperature differential is essential in order to achieve a good syrupy koeksister.
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24
Then place it on another plate to be stored in the fridge.
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25
This again will help it achieve crispiness.
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26
Continue until you have fried and soaked all of the koeksisters.
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27
Eat straightaway or later, very cold.
