LK's Products You'll Need

• LK's 1.6L Sauce Pot
• Frying Pan with Wooden Handle

Ingredients

For the Syrup

• 4 Cups white sugar
• 2½ Cups Water
• 1 Cinnamon stick
• 1 x 2,5cm Piece fresh ginger
• 1 tbsp. Lemon juice
• ½ tsp. Tartar cream

For the Dough

• 4 Cups all-purpose flour
• ½ tsp. Salt
• 4 tsp. Baking powder
• 1 tbsp. Sugar
• ¼ Cup Butter
• 2 Large eggs
• ½ Cup milk
• ± ½ Cup Water
• Sunflower oil, for frying

Directions

1. 1. 1. In the LK’s Sauce Pot, over moderate heat, add all the ingredients for the syrup and stir until the sugar has melted. Bring the pot to boil for 1 minute, reduce the heat and simmer for another 10 minutes. Leave to cool and chill overnight to make the syrup ice cold.
      2. In a medium-sized bowl, combine all the dry ingredients for the dough and gently rub in the butter until the mixture resembles coarse crumbs. Beat the eggs and milk together and add to the dry ingredients by mixing them with a fork. Add as much water as necessary to make a soft dough- which is very similar to scone dough.
      3. Flour a flat surface you’ll be working on, turn out the dough and gently knead for 2 – 3 minutes until it has a smooth texture. Return to the bowl, cover with cling wrap or a damp cloth and leave to chill for at least 1- several hours.
      4. Lightly flour a flat surface and use a rolling pin to roll out the dough to a rectangular shape of 0.5 cm thick. Cut lengthwise into strips about 4 cm wide and then crosswise into rectangles about 8 cm long. Keeping about 1 cm at the top end of each rectangle intact, cut it into three strips. To allow for rising while frying, plait the strips very loosely and neatly seal the ends together by gently pressing them with your fingers. Set aside until all the plaits are made and cover with a damp cloth.
      5. Divide the syrup mixture into two bowls – use the first bowl until the syrup starts to warm up and then use the second bowl. Return the first bowl with syrup to the freezer to chill again.
      6. In the LK’s Frying Pan with Wooden Handle, pour and heat enough oil to fry the koeksisters a few at a time, until golden on both sides.
         Tip:To determine whether the oil is ready, gently drop a small piece of dough into it. When the dough immediately bubbles and rises to the surface, then the oil is hot enough.
      7. Remove from the pan using a wooden slotted spoon and place into the ice-cold syrup. With a fork, lightly press the koeksister down for about 30 seconds and lift out.
      8. Place the dipped koeksisters onto a cooling rack, set over a tray, to catch the syrup that will drain off, for it may be necessary to re-use it at the end. Repeat the frying and dipping process until all the koeksisters are done.
      9. Serve as a special treat for dessert or with tea or coffee at your next braai. Enjoy!