South African Traditional Recipes 50 by GJ van Niekerk - HTML preview

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"Koeksisters

 

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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.

 

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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.