Traditional Koeksisters
Traditional Koeksisters – A traditional South African sticky donut treat that’s deliciously sweet, sticky, crunchy and drenched in syrup, laced with cinnamon, lemon and ginger. Absolutely perfect for snack or tea time and even breakfast.
We all a vice right? And fried foods are mine- especially when they are a sweet treat…. Not a weekend goes by without an occasional indulgent of some sort of fried food. You heard right! However, moderation is the key. Okay, that’s not exactly true. I can barely contain myself. So don’t take my word for it.
First things first: koeksisters are pronounced like, ” cook sister”. Now that you know how to pronounce it, what the heck is it? Allow me. koeksister is a super popular South African sticky doughnut .It derives it’s name from the Dutch word “koekje”, which can be interpreted as “cookie”. There are two versions of this popular doughnuts: this is the Afrikaner version –sticky ,braided ,crunchy and crunchy –drenched in syrup, laced with cinnamon, lemon and ginger. The end result… a taste bud explosion.
They are extremely popular in South Africa, sold on major streets and have made their way into super markets. These are a true indulgence, one that is worthy of a birthday celebration, holiday or even creating a special occasion if you do not have one (I do that all the time).
I know these doughnuts take a bit of advance preparation before deep-frying but are a fun to do especially if you have kids.
Enjoy!
Watch How To Make It
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Traditional Koeksisters
Ingredients
Spicy Syrup
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1 1/4 teaspoon cream of tartar
- 1 tablespoon Fresh ginger chopped
- Fresh squeeze lemon juice (half lemon)
- 1 cinnamon stick
- 1 cup water
Dough
- 1 cup corn flour (100grams)
- 1 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup milk
- 1 large egg
- 25 grams butter melted
- oil for deep frying
Instructions
- In a medium saucepan. Add, cream of tartar, salt, sugar, ginger, lemon juice and cinnamon stick. Bring water to a boil and let it simmer for about 10 minutes, Stirring syrup occasionally. Let it cool and refrigerate until ready to use.
- In a large bowl combine all the dry ingredients- corn meal, flour, sugar, baking powder
- Then all the wet ingredients milk and egg followed by butter. Knead several times until all the ingredients have been incorporated. Let it rest for about 30 minutes.
- Place dough on board and roll out into about 1 inch thickness. Using a cookie cutter or knife cut into strips thin strips and then shorter strips.
- , Divide the dough into three strands and stretch them out carefully until they are of an even thickness all the way down. Pinch the ends together
- Take the left strand and cross it over the middle strand Take the right strand and cross it over the middle strand. Tightly pinch to seal the end.
- In a large, sauce pan pour vegetable oil into a pot, until it is at least 3 inches Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top. If using a deep fryer, fry at 350 degrees
- Gently place koeksisters in the pan
- Fry for a few minutes until the bottom side is golden brown.
- Turn the over and fry for a few more minutes until the other side is golden brown.
- Use a large spoon or something like that to take it out of the oil and directly place in syrup.
- Leave to soak in the syrup for a while. Transfer to a cooling rack. Cool completely before eating.
Nutrition Information:
Hi i am going to be making these with my son for his Festival of Nations project and we need so many for samples. Do you know approximatly how many this will make? TIA
It will make about 15-20 . Maybe you can make them smaller.
Hello, I love that you made these, and as a south African I want to give you a tip, devide your syrup in 2alwas keep is as cold as possible, (u can place your syrup bowl on one containing ice)dink your koeksister emediatly and swop your syrup out if it gets hot, if possible prepare it the night before and keep in the fridge 🙂 your koeksister will be perfect no dry spots and drenched perfectly with a crunchy shell.
Hi Carmela! Appreciate you taking time to share with us. Thanks!
Just made this, didn’t turn out as I expected maybe because I used coconut sugar, the syrup was a bit watery. To be tried again…
Boil it down, until syrupy. You might need to cook it longer.
Hi Imma, can u please clarify the baking powder quantity for this recipe? I would like to make this during this Christmas season but I see for the dough, u have 1tsp baking powder and another 2½ teaspoons baking powder. Is that a mistake or do I use 3½ teaspoons in total?
Recipe updated Ela. Thanks!
Hi Imma,
Thank you for the ama-zing recipe. I’m finding some difficulty with it.
Your recipe calls for 100 gram / 1 cup corn flour. Is that a typing error or is it correct? 1 cup + 100 gram corn flour?
My mom used to make these with yeast and potatoes. I’m just keen on trying your recipe, seems so quick and easy.
Thank you.
Utina
It’s either one standard cup corn flour or 100 gram corn flour.
Is cornflour the same as cornmeal?
Baking powder is listed twice in the dough recipe-once as 1tsp, and then 2 1/2. Is this a mistake, or does the whole recipe call for 3 1/2 tsp of baking powder?
It’s 2 1/2 teaspoons baking powder
Is corn flour the same as corn starch?
I don’t think so, especially here in the U.S
Can i substitute corn flour with all purpose flour?
No you can’t completely sub all purpose flour with corn flour in this recipe. All purpose flour contains gluten that helps it rise, it might affect the texture.
i am from south Africa and made them
my aunts used to make 100 dozen at a time for sale
they last months in the deep freeze
and you can take them out and eat imediatly
Eddie, I bet you stuffed yourself with them right? I keep mine in the fridge for a day or two and eat without reheating. Thanks for sharing.
Hi,
I was wondering how long these can keep in the fridge. I always like having different snacks available at any given time because of my chop chop husband but I can’t make loads everyday!
Too funny Juwa. Based on my experience, I have stored it in the fridge for not more than 5 days. Others, say last about a week in the fridge.
Thank You Imaculate for sharing these beautiful recipes from the Continent!!!!!
OOOPS, I meant Immaculate!
Karen, thanks for taking the time to comment!
I have never heard of koeksisters, but I must try them immediately! Wow! They look amazing! Great photos. I wish I could eat all of them right now.
These are the best doughnuts EVER! Ok am biased. I grew up eating these doughnuts. Thanks for the recipe!
Let me know when you make them Deliah.
these are so yummy! i had them at xai xai in nyc. love them!
They really are Dina.
Hi there is cornmeal the same as polenta because here in the uk the packet of cornmeal writes polenta underneath :-/ I want to make sure I’m using the correct thing. I already read that it’s not corn starch so I’m thinking this is the only cornmeal we have here. Please let me know. Thanks
Yes it is.