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:
It is a koeksister, yes, for sure. Traditional, not at all though. Pity about the cornflour, makes it taste a bit like porridge. Koeksisters should be wheat only, i should have known before I used this recipe. Syrup is good, although a little too lemony and cinnamon can be left out, makes no difference. Drizzle syrup on fried koeksisters, no no no. Out of hot oil into deep VERY cold syrup. Dunk so it can suck the syrup in, then drip “dry”. Dough kneads, rolls, cuts and braids easy, that I have to say!
hi, I from Nigeria and I guess I will try this. quick question ma’am, is corn flour same as corn starch. and do you raise the braid why braiding.
Hi, Chi. Cornstarch is from the endosperm (a tissue produced inside the seed) of the corn kernel while corn flour is made by grinding the whole corn kernels. Cornstarch is use more as a thickening agent. You can check this good read here >>> https://bit.ly/2IgQPZt As for the dough, you have to let it rest to rise for about 30 minutes (Step #3) before cutting it out into strips.
You can buy cornflour in Nigeria it is lavelled as Cornflour. I use it for making sauces and thickening soups. Try Shoprite if you are unsure where to get at market. I buy Fally Cornflour in yellow tib from market. Made in Ogun State. Tel. 0803306127 for producer.
Where does the salt go? Into the dough or into the syrup?
In the dough
Thanks so much for sharing though I don’t think I have seen this here in Nigeria. But I will surely try it
These are tasty, but I think not quite what they were supposed to be given what passes for corn flour where I live, mine are too heavy. I had a bag of Bob’s Red Mill Masa Harina that was sub-labelled corn flour. I think I’ll try the other recipe with yeast and just cake flour next time.
In Europe and other parts of the world, ‘corn flour’ is what we in the US call cornstarch.
No we buy corn meal . Cornstarch is different.
Thank you. Can’t wait to try the recipe . Do you have any ideas how to package to sell Koeksister. Also do you fill them with cream.
Weight busters
Gloria
I made these for a school assignment, as we are studying Africa currently, and they turned out very delicious. Thank you!
You’re welcome. And thank you for dropping by.
Corn flour = Corn Starch
Corn meal = Polenta (maize meal)
Please help…I made a batch of koeksisters But it seems not to have assorbed the syrup too well.
What can be The problem answer in the frying process is it important for oil to be at a specifiche heat?
Rhx
Yes always start frying at 375 degrees , once you add the dough it will bring down the temperature (about 25 degrees) . Do you add the koeksisters to the syrup immediately it comes out of the fryer? Also your syrup should be thick and sticky.
Hello,
I will prepare this dish for my birthday, thus, I would like to ask how long these can stay delicious and fresh after soaking in the syrup? Also, in my country (Lithuania) we do not use cream of tartar. Can I change it into something else?
Thank you!
It’s best to freeze the koeksisters, after frying . Remove warm in the oven , then mix with syrup the day of your birthday. Not advisable to save after soaking in syrup. Yes, you can. Anything that’s going to prevent the sugar from crystallizing .
Hi Immaculate,
How long can they stay without getting spoilt? Or it doesn’t require preservation, Please let’s know if this can last long. Thank you.
I usually freeze them , if there are any leftovers. Then reheat in the oven. This works best without the addition of syrup.
Hi Imma, I was wondering if it would be possible to freeze the dough after braiding and then cook them at a later time after defrosting. Thanks!!
Hi Ella, Yes you can.Leave it out for about 10- 15 minutes before frying . It will be just fine.
Hi Imma,
Jus want to congratulate you on your amazing page and such homely and easy to make recipes. Tried the Koeksisters today and they turned out FLAWLESS. Such a long awaited craving cured. I’m hooked to your page! <3
Yay! Thank you so much Fatima. Happy to hear it’s working out for you.
So beautifully prepared and yes this is the traditional way of preparing koeksisters!!
They must be braided/plaited as in the photographs. This is how I remember them from my childhood.
Don’t know when last I’ve seen them look this way…
Those you find in shops these days are pieces of koeksister dough that has been twisted; they don’t have the same magic to look at but they do taste just as good!!
Thanks Gloria
Is corn flour same as maize flour in uganda?and can I make the syrup without the cream of tartar?i doubt I can find it here.
If the corn is ground finely it will work. Use about 1/2 teaspoon lemon at the end of cooking the syrup to help prevent, crystallization( the syrup from drying out ) Do let me know how it works out for you. Thanks!