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home > recipes > dessert > koeksisters 2
from Leeds, United Kingdom South African dessert Syrup: 4 cups sugar 1 cup water 1 tsp cream of tartar tsp tartaric acid 1 tsp vanilla essence or 1 tsp grated orange rind or 1 tsp ground cinnamon or 1/3 tsp ground ginger Add the dry ingredients to the water and bring the mixture to the boil. Allow it to simmer for 10 minutes or until syrupy. Set the syrup aside to cool. It is advisable to make the syrup first and to leave it in the fridge overnight. Batter: 1 egg 2 cups flour 6 tbsp milk 6 tbsp margarine or butter 2 tsp baking powder 1 tsp salt Sift the flour, baking powder and salt into a mixing bowl. Cut or rub the margarine or butter into the dry ingredients. Beat an egg thoroughly and add it to the milk. Add this to the flour mixture, taking care to handle as little as possible. Refrigerate the dough for at least one hour. Roll out the dough to a thickness of inch. Cut into strips that are approximately 3-1/2 inches long and 1 inch wide. Cut each strip into three lengthwise, leaving one side uncut, and plait the pieces, pressing the cut ends together firmly. Preheat vegetable oil in a deep pan and remove half of the syrup from the fridge. Deep-fry the koeksisters in the oil until golden brown. Drain them for a few seconds on absorbent paper. Dip the koeksisters into the cold syrup, for a few seconds, whilst they are still hot. This will seal the syrup outside and leave the inside of the koeksister dry in contrast. The syrup will gradually become hot, so when you have done about half of the koeksisters take the remaining syrup from the fridge and use this for the balance of the koeksisters.

Koeksisters 2


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(posted April 10, 2010)

from Leeds, United Kingdom

South African dessert

Syrup:
4 cups
sugar
1 cup water
1 tsp
cream of tartar
tsp
tartaric acid
1 tsp
vanilla essence or 1 tsp grated orange rind or 1 tsp ground cinnamon or 1/3 tsp ground ginger

Add the
dry ingredients to the water and bring the mixture to the boil. Allow it to simmer for 10 minutes or until syrupy. Set the syrup aside to cool.

It is advisable to make the syrup first and to leave it in the fridge overnight.

Batter:

1
egg
2 cups
flour
6 tbsp
milk
6 tbsp
margarine or butter
2 tsp
baking powder
1 tsp
salt

Sift the flour,
baking powder and salt into a mixing bowl. Cut or rub the margarine or butter into the dry ingredients. Beat an egg thoroughly and add it to the milk. Add this to the flour mixture, taking care to handle as little as possible.

Refrigerate the
dough for at least one hour. Roll out the dough to a thickness of inch. Cut into strips that are approximately 3-1/2 inches long and 1 inch wide. Cut each strip into three lengthwise, leaving one side uncut, and plait the pieces, pressing the cut ends together firmly.

Preheat vegetable oil in a
deep pan and remove half of the syrup from the fridge.

Deep-fry the koeksisters in the oil until golden brown. Drain them for a few seconds on absorbent paper.

Dip the koeksisters into the cold syrup, for a few seconds, whilst they are still
hot. This will seal the syrup outside and leave the inside of the koeksister
dry in contrast.

The syrup will gradually become
hot, so when you have done about half of the koeksisters take the remaining syrup from the fridge and use this for the balance of the koeksisters.



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