South African Plaited Syrup-Soaked Fried Dough Twists

These crisp, golden South African plaited dough twists are deep-fried until crunchy and then plunged into a spiced lemon-honey syrup that seeps into every braid. Each bite contrasts a shatter-crisp shell with a sticky, fragrant, syrupy interior. They are best eaten the same day they are made, ideally with a strong cup of rooibos tea.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 88 gCarbs
• 1 gFiber
• 62 gSugar
• 6 gProtein
• 180 mgSodium
• 95 mgPotassium
• 60 mgCalcium
• 2.5 mgIron
• 2 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the dough and frying

• 2 cups (260 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp fine salt
• 2 tbsp cold unsalted butter, grated
• 1 large egg
• 1/2 cup (120 ml) whole milk
• 1 tbsp white vinegar
• 4 cups (about 1 L) sunflower or canola oil, for deep-frying

All-purpose flourBaking powderFine saltCold unsalted butterLarge eggWhole milkWhite vinegarSunflower oil

For the spiced syrup

• 2 cups (400 g) granulated sugar
• 1 cup (240 ml) water
• 1 tbsp lemon juice
• 1 tsp cream of tartar
• 1 cinnamon stick
• 1 tbsp honey
• 1 tsp finely grated fresh ginger

Granulated sugarWaterLemon juiceCream of tartarCinnamon stickHoneyFresh ginger

Directions

1. Make the syrup first: combine sugar, water, lemon juice, cream of tartar, cinnamon, honey, and ginger in a saucepan. Bring to a gentle boil, stirring until the sugar dissolves, then simmer for 5 minutes until slightly thickened. Strain and chill the syrup completely in the refrigerator.
2. Make the dough: sift flour, baking powder, and salt into a bowl. Rub in the grated butter until the mixture looks like fine crumbs.
3. Whisk the egg, milk, and vinegar together, then pour into the dry ingredients. Mix to a soft, pliable dough, adding a little extra milk if too dry. Knead gently for 2 minutes, then cover and rest for 15 minutes.
4. Roll the dough out on a lightly floured surface to about 1 cm (1/3 inch) thick. Cut into strips roughly 8 cm long and 1.5 cm wide.
5. Plaits: take three strips and pinch them together at one end, then braid loosely and pinch the other end to seal. Repeat with the remaining strips to make 12 plaits.
6. Heat the oil in a deep pot to 180°C (350°F). Fry 2-3 plaits at a time for 3-4 minutes, turning, until deep golden and crisp on all sides.
7. Lift each fried plait out with a slotted spoon and immediately plunge it into the cold syrup. Soak for 1-2 minutes, turning once, until thoroughly saturated.
8. Remove from the syrup and drain briefly on a wire rack set over a tray. Repeat with the remaining plaits, returning the syrup to the fridge if it warms up.
9. Serve warm or at room temperature the same day they are made, ideally with hot rooibos tea.

Cook’s Notes

• The syrup must be thoroughly chilled before dunking – this temperature shock is what pulls syrup deep into the plaits and crisps the outside.
• Do not over-knead the dough or the plaits will puff too much and lose their braided shape.
• Maintain the oil at 180°C; if it is too cool the dough absorbs oil, and if too hot the outside burns before the inside is cooked through.
• Eat within a few hours of frying – the twists lose their crispness as the syrup continues to soften the crust.
• For a more aromatic finish, add a pinch of aniseed or fennel seeds to the syrup while it simmers.

More South Africa Recipes You’ll Love

Craving more flavors from South Africa? Try these traditional recipes:

• Grilled South African Lamb Chops with Chakalaka and Charred Corn
• Bunny Chow Durban Curry
• South African Pap and Chakalaka

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