Servings:

24

Level of difficulty:

Intermediate

Ingredients

1. Syrup
4 cups sugar
3 cups water
1 stick cinnamon
2 tsps lemon juice

2. Koeksuster dough
3 cups flour
5 tsps baking powder
0.5 tsp salt
75g dairy-free margarine
2 eggs
Soya milk as required

3. Oil for deep frying

Method

1. Syrup
The trick to this syrup is that it must be chilled when you use it. Therefore, it is usually made the night before the dough. Combine all ingredients in a pot, bring to a boil on the stove, stirring continuously for 8-10mins until the sugar is completely dissolved. Cool, then refridgerate overnight.

2. Dough
Sift dry ingredients, rub in margarine until your mixture resembles bread crumbs. Add beaten eggs. Mix in enough soya milk to make a pliable dough which you can roll out on a surface. Divide dough into small balls, tennis ball sized. Roll each ball flat to 5mm thickness. Cut into strips and plait 3 at a time to form a braid. Cut each braid to a length of 10 cm.

3. Frying
Heat oil. Fry koeksusters in batches until golden brown. Drain well.

4. Dipping in syrup
Dip koeksusters into chilled syrup. Place on wire rack until syrup is absorbed. When cool, store in airtight container. Keeps for about one week.