Koeksisters - Cake Sisters |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 24 |
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These are so yummy, a little bit of work but worth it in the end The secret of the crisp syrupy outside of koeksisters is that they are taken straight from hot oil and dipped into ice-cold syrup. This seals the syrup outside and leaves the inside dryish in contrast. Ingredients:
suryp |
375ml water |
800g sugar |
2ml (1/2t) cream of tartar |
2ml (1/2t) ground ginger |
3 cinnamon sticks |
cakes |
500g cake flour |
30ml (6t) baking powder |
2ml (1/2t) salt |
50ml (4t0 butter or margarine |
2 eggs |
250ml milk |
oil for deep frying |
Directions:
1. To make syrup,
2. heat water in a saucepan, add sugar and stir until dissolved. Add cream of tartar, ginger and cinnamon.
3. Boil suryp, uncovered, for 5 minutes. Do not stir, remove from stove and chill.
4. Sift flour, baking powder and salt together.
5. Add butter and rub in with fingertips until mixture resembles fine crumbs.
6. Beat eggs and milk together and add to dry ingredients. Mix well
7. then knead lightly for 2 minutes to make it pliable.
8. Cover basin with wax paper and leave for 1 hour.
9. Roll dough to a thickness of 7.5 to 10mm. (1 cm)
10. Cut into strips about 8 cm long and 2.5 cm wide.
11. Cut each strip into three lengthwise, leaving one side uncut. Now plait the three pieces and press ends together firmly.
12. Heat oil to 190ºC and deepfry koeksisters for 1 minute. (Do not fry too many at once)
13. The syrup will warm up about halfway through, so divide the syrup into two bowls.
14. Remove from oil, drain on brown paper for 1 minute and dip in cold syrup for 30 seconds. Remove from syrup and place on a wire wrack to dry.
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