Koeksisters -South African sugar coated doughnut

These sugar coated braided doughnuts are commonly found in the streets of South Africa. They are sold by street vendors and at flea markets.There are many versions of this recipe, I am posting a simple and easy recipe here.

Delicious cinnamon and ginger  flavoured sugar coated doughnuts.

For Syrup:

480 grams  /16 oz sugar
250 ml water
1 cinnamon stick
1/2 teaspoon fresh ginger puree
1 teaspoon lemon juice
2 teaspoons cream of tarter

For Doughnuts:

240 grams  plain flour
1 teaspoon baking Powder
pinch of salt
1 egg or 1 tablespoon egg replacer
2 tablespoons soft butter
100 ml / 1/2 cup water approx
500 ml sunflower oil for frying.

Method:

Make the sugar syrup the night before.

1. Add the water to a pan  and bring it to the boil.
2. Add the cinnamon stick, ginger,sugar, lemon juice and cream of tarter and stir the syrup until all the sugar has melted.
3. Reduce heat and simmer the syrup for 2-3 minutes until it starts to feel like it is thickening. Remove from heat at this stage and leave to cool.(Don't over boil the syrup otherwise it will thicken too much and make dunking the doughnuts difficult)
4. Refrigerate the syrup over night.

Making the dough.

5. Add the flour, baking powder salt, egg replacer in a bowl and mix well.
6. Rub in the butter and than add the water a little at a time until a soft pliable dough forms.
7. Cover and leave for 3 hours.
8. After the dough has settled divide it into 12 parts , roll each part into a rectangle approx 6 inch x 3 inch.
9. Cut each rectangle lengthways into three strips  leaving approx 1 cm at the top.
10. Braid the three strips to form a plait and press together the ends so that they do not unravel during frying.
You can watch the video here to get an idea of braiding
11.Repeat for all the rest of the dough.
12. Heat oil in a pan, when it is hot deep fry on medium heat 3-4 doughnuts at a time until golden brown.
13 Remove sugar syrup from the fridge and take out the cinnamon stick and discard. Immediately dip the hot doughnuts into the cold syrup.
14. Repeat for all the doughnuts.
15.Transfer the dipped doughnuts onto a wire rack to allow the syrup to set on the doughnuts.

Store any  uneaten doughnuts in the refrigerator.

NB- It is advised that the syrup is cold when you dip the doughnuts into it as this helps to make the doughnuts crispy.Cream of tartar gives a glossy shine to the doughnuts.

You may like:
Bunny Chow

Submitting to:

Flavours of  South Africa, event by simply.food guest hosted by PJ of seduce your tastebuds