Koeksisters — South African syrup-soaked plaited fritters

i. Origin & history

Koeksisters come from the Cape Malay community of South Africa, with strong influence from both Dutch ("koek-sister" — "cake-sister") and Malay-Indonesian baking traditions. The braided shape is the canonical Afrikaner version.

ii. Ingredients

Makes 16 servings · scroll the side panel to adjust

• 400 g plain flour
• 2 tsp baking powder
• Pinch salt
• 2 eggs
• 60 g unsalted butter, melted
• 250 ml whole milk
• 500 g sugar
• 250 ml water
• 1 cinnamon stick
• Zest of 1 lemon
• 1 tsp ginger
• 2 tbsp lemon juice
• 1 litre oil for frying

iii. Method

1. Make syrup first: combine sugar, water, cinnamon, zest, ginger and lemon juice. Bring to a boil; simmer 10 min. Cool, then refrigerate until very cold — this is essential.
2. Make dough: mix flour, baking powder, salt. Beat eggs, butter, milk; mix into flour to a soft dough. Rest 30 min.
3. Roll out 1 cm thick. Cut strips 4 × 10 cm. For each strip, cut three lengthwise slits halfway down. Plait the three strands; pinch ends.
4. Fry at 180 °C for 90 sec per side until deeply golden.
5. Immediately plunge each hot fritter into cold syrup for 30 seconds. Lift onto a rack.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Cape Malay koeksisters use cardamom and orange-flower water in the syrup, sometimes a coconut-coating. Afrikaner koeksisters are the canonical plaited version.

vii. More from African

• Mandazi — East African cardamom doughnuts
• Luqaimat — Arabic honey fritters
• Pestinos — Andalusian honey-glazed pastries
• Chak-Chak — Central Asian honey-fried
• Oliebollen — Dutch New Year doughnuts
• Klejner — Danish carnival biscuits