Once again a classical South African recipe.
These sweet & syrupy treats are not for the faint hearted. If you worry about calories then don't even consider this treat as it is filled with sugar syrup.
You can find these koeksisters anywhere in South Africa.
They are truly South African treats.
SAUCE:
• 2Kg Sugar
• 7ml Ginger
• 1,250 lt Water
• 12.5ml Cream of Tart
• 25ml Glycerin
METHOD:
1. Dissolve the sugar & water in a pot
2. Keep stirring & add ginger after boiling
3. Add the cream of tart (mixed with water) in your syrup & boil for 7 min.
4. Remove from heat & add your glycerin & leave it
DOUGH:
• 1.1kg of Flour T400
• 15ml Baking Powder
• 3ml Salt
• 30gr Butter
• 2 Large Egg
• 250ml Milk
• 250ml water
• 2lt Oil for frying (deep fryer)
METHOD:
1. Place dry ingredients in a bowl
2. Rub in your the butter into your dry ingredients
3. Beat your egg with the milk & mix it into the flour
4. Knead until you have a soft dough
5. Close with cling wrap & leave to rest for 20min.
6. Roll out
7. Cut & plait
8. Close with cling wrap or damped towels
9. Bake in oil @ 160˚C & dip into your syrup
10. Place on drip tray
11. Refrigerate
• 2Kg Sugar
• 7ml Ginger
• 1,250 lt Water
• 12.5ml Cream of Tart
• 25ml Glycerin
METHOD:
1. Dissolve the sugar & water in a pot
2. Keep stirring & add ginger after boiling
3. Add the cream of tart (mixed with water) in your syrup & boil for 7 min.
4. Remove from heat & add your glycerin & leave it
DOUGH:
• 1.1kg of Flour T400
• 15ml Baking Powder
• 3ml Salt
• 30gr Butter
• 2 Large Egg
• 250ml Milk
• 250ml water
• 2lt Oil for frying (deep fryer)
METHOD:
1. Place dry ingredients in a bowl
2. Rub in your the butter into your dry ingredients
3. Beat your egg with the milk & mix it into the flour
4. Knead until you have a soft dough
5. Close with cling wrap & leave to rest for 20min.
6. Roll out
7. Cut & plait
8. Close with cling wrap or damped towels
9. Bake in oil @ 160˚C & dip into your syrup
10. Place on drip tray
11. Refrigerate