"Koeksisters”
Ingredients dough
250 ml (1 cup) cake flour
250 ml (1 cup) self-rising flour
5 ml ( 1 tsp.) salt
60g (1/4 cup) butter
5 ml (1tsp) ground ginger
5 ml (1 tsp.) ground cinnamon
5 ml (1 tsp.) ground mixed spice
2.5 ml (1/2 tsp.) ground cardamom
10 ml (2 tsp.) soft brown sugar
10 ml (2 tsp.) white sugar
7.5 ml (1 1/2 tsp.) instant dry yeast
375 ml (1 1/2 cups) warm water
Syrup
Make syrup the day before and refrigerate. When frying ttketkikterk", tate kut kf fridge and place in a container which is layered with ice cubes at the bottom.
250ml (1 cup) water
125ml (1/2 cup) sugar
15ml (1 tbsp.) desiccated coconut
1 piece of "naartjie" peel
To make the syrup bring, water, sugar, coconut and "naartjie" peel to a slow boil in a large saucepan until syrup starts to bubble.
Method Dough
In a mixing bowl combine the flours with salt.
Add butter and rub in lightly till it resembles fine breadcrumbs. Add remaining ingredients, using the warm water to form dough.
Do not knead. Cover with plastic and leave in a warm place for about 1/1/2 to 2 hours or raiseduntil doubled in size then turn out on a lightly floured surface.
Dip fingers and knife into flour and use your hands to stretch the dough.
Cut into 4cm X8cm strips and deep fry over medium heat in a deep saucepan.
Insert fork to check if done, and remove quickly one by one and drain in colander or on kitchen paper.
Prick each "koeksister", and then lower into syrup. Add as many "koeksisters" as the pan will hold. Turn and cook for 5 minutes each side or till browned. Remove with slotted spoon place on platter with some extra coconut. Sprinkle coconut over them and serve while hot.