Koeksister Twisted Fried Pastry

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Golden twisted doughnuts that crunch on the outside and stay soaked with sticky honey-lemon syrup inside. This classic South African treat pairs the crisp of fresh frying with a deeply sweet, fragrant cold syrup soak. Best eaten the day they are made, when the contrast between crackling crust and syrupy center is at its peak.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 74 gCarbs
• 1 gFiber
• 52 gSugar
• 6 gProtein
• 210 mgSodium
• 95 mgPotassium
• 90 mgCalcium
• 2.2 mgIron
• 2 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (315 g) all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon fine salt
• 2 tablespoons unsalted butter, cold and cubed
• 1 large egg
• 1/2 cup (120 ml) whole milk
• 1 teaspoon vanilla extract
• Vegetable oil, for deep-frying

For the syrup

• 2 cups (400 g) granulated sugar
• 1 cup (240 ml) water
• 1 tablespoon fresh lemon juice
• 1 cinnamon stick
• 2 tablespoons honey
• 1 teaspoon grated fresh ginger (optional)

Directions

1. Make the syrup first so it can chill: combine sugar, water, lemon juice, cinnamon stick, and ginger in a saucepan over medium heat. Stir until the sugar dissolves, then simmer 5 minutes. Stir in the honey and pour into a deep bowl. Chill in the refrigerator until completely cold, at least 30 minutes.
2. In a large bowl, whisk flour, baking powder, and salt. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs.
3. Make a well in the center and add the egg, milk, and vanilla. Mix to a soft, slightly sticky dough, then turn out and knead gently for 2 minutes until smooth. Cover and rest 15 minutes.
4. Roll the dough on a lightly floured surface to about 1 cm (just under 1/2 inch) thick. Cut into long strips roughly 2 cm wide and 12 cm long.
5. Stack two strips together, pinch firmly at one end, then twist the strips around each other to form a tight spiral. Pinch the other end to seal. Repeat with all strips.
6. Heat about 5 cm of oil in a deep heavy pot to 170-180°C (340-355°F). Fry 2 or 3 twisted pastries at a time for 2-3 minutes, turning once, until deep golden brown all over.
7. Lift the hot koeksisters from the oil with a slotted spoon and immediately plunge them into the cold syrup. Let them soak for 30 seconds, turning once so every surface glistens.
8. Lift the soaked pastries onto a wire rack set over a tray (to catch drips) for 5 minutes before serving. Serve warm or at room temperature the same day.

Cook’s Notes

• The syrup must be COLD when the hot pastries go in – this temperature shock is what drives the syrup deep into the dough and gives the classic sticky center.
• Drain koeksisters on a wire rack rather than paper towels so the sticky syrup stays on the pastry instead of being absorbed by paper.
• Use a thermometer for the oil; if it is too cool the dough soaks up oil and turns greasy, too hot and the outside burns before the inside cooks.
• For a more traditional Cape Malay flavor, add a strip of lemon peel and 2 cloves to the syrup while it simmers.
• Koeksisters are best within 6 hours of frying; the syrup will eventually soften the crisp crust overnight.

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