Koeksisters Recipe
- Promo
- Jul 11, 2015
- 2 min read
Mouth watering Koeksister Recipe This recipe is from Bets Miedema who lived in Klipriver and was a master baker, helped out many charities for raising funds and specially baked for her grandchildren, who loved “Beppe’s” (Ouma in Dutch) koeksisters.
Every function and birthday was not complete if her koeksisters were not there. This is easy to make, just follow the instructions carefully and you will become a great koeksiter baker!
Koeksister syrup:
4 cups sugar
1 cup water
1 teaspoon cream of tartar
½ teaspoon tartaric acid
1 teaspoon vanilla essence or 1 teaspoon grated orange or lemon rind or 1 teaspoon ground cinnamon or 1/3 teaspoon ground ginger
Method:
Add the dry ingredients to the water and bring the mixture to the boil.
Allow it to simmer for 10 minutes or until syrupy. 5 to 10ml glycerine can be added before you remove it from the stove for a shiny koeksister.
Set the syrup aside to cool in fridge at least the night before.
Make two lots, or use only half, because the secret is to have the syrup as cold as possible. While dipping, change your syrup, but also keep the syrup placed in a bowl of ice and change spoons, as you do not want the syrup to me mixed with the oil.
The koeksister batter:
1 egg
2 cups flour
6 tablespoons milk
6 tablespoons margarine or butter
2 teaspoons baking powder
1 teaspoon salt
Method:
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 5mm (05cm) Cut into strips that are approximately 5mm (05cm) wide and cut each strip into three lengthways, plait the pieces pressing the cut ends together firmly, when platted must be plus minus 80mm (8cm) long or make according to size you want.
Start Baking
Pre-heat 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 on paper towl
Dip the koeksisters into the cold syrup, for a few seconds, whilst they are still hot.
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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