.
CloseConnection slow - Try reload
.
Origin story :
Rumour has it: Dutch settlers brought two recipes to the Cape. One was for a sweet pasta dough shaped like a bowtie, and the other recipe was for a deep-fried treat that resembled a doughnut.
Eventually, someone decided to combine both recipes, where its name had officially changed to ‘koeksusters.’ By the time we hit the 20th century, the name changed again to ‘koeksisters.’
What do you need ?
For Koeksister Dough:
For Koeksister Sugar:
How is it made?
In the bowl of a food processor, combine flour, baking powder, salt and butter. Pulse until no chunks of butter are visible. Add the buttermilk and beaten egg and process until the dough just comes together.
Turn out onto a lightly floured board and knead until the dough feels smooth and springs back a bit. Put the dough in an airtight container at room temperature and let rest for at least 2 hours, up to overnight. On a lightly floured board, roll the dough into a 13X9 rectangle. If your rectangle is wonky, roll it a bit larger and trim it to size. Cut into 2 1/2′ x 1″ rectangles. Make two cuts in each rectangle.
Braid the three strips then pinch the ends closed. Fold back the top corners to make it uniform.
Heat your oil in a deep fryer to 370 degrees. If you’re using a pan, put about two inches of oil in your pan and heat to 370 degrees. Fry the koeksisters in batches of six for 30-45 seconds, turning them to get even browning on both sides. They should be golden brown. Drain them briefly on a paper towel then sprinkle and coat them with your cinnamon-sugar while still hot.
Mix the sugar and cinnamon then spread in a shallow dish before adding the hot koeksisters.
Check out all of the other local South African dishes we have available for you to try …
.