South African Fried Syrup Pastry

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 4 tablespoons unsalted butter, cold and cubed
• 1 whole large egg
• ½ cup whole milk
• ½ teaspoon vanilla extract
• 1.5 cups granulated sugar
• 1 cup water
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 6 cups vegetable oil for deep frying
• ½ cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. 1

   In a medium saucepan, combine 1.5 cups granulated sugar, 1 cup water, and 1 teaspoon ground cinnamon. Set the pan over medium heat and stir gently until the sugar dissolves completely — you should see no granules when you run a spoon across the bottom. Once the sugar is dissolved, stop stirring to prevent crystallization, and let the syrup simmer gently for 3-4 minutes until it thickens slightly and coats the back of a spoon.

2. 2

   Remove the pan from the heat and stir in 2 tablespoons unsalted butter and 0.5 teaspoon vanilla extract until the butter melts completely. Pour the syrup into a shallow bowl and let it cool to room temperature — this usually takes 15-20 minutes. You want the syrup cool enough that it won't cook the dough when you dip the koeksisters into it, but still pourable.

3. 3

   In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 0.5 teaspoon salt. Add 4 tablespoons cold unsalted butter, cubed into small pieces about the size of peas. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour using a gentle rubbing motion until the mixture looks like coarse breadcrumbs — this keeps the dough tender.

4. 4

   In a small bowl, whisk together 1 large egg, 0.5 cup whole milk, and 0.5 teaspoon vanilla extract until well combined. Pour the wet ingredients into the flour mixture and fold gently with a spatula until just combined — do not overmix or the koeksisters will become tough. The dough should be soft and slightly sticky but hold together when squeezed.

5. 5

   Turn the dough out onto a floured work surface and knead it gently 3-4 times to bring it together into a cohesive ball. Roll the dough out into a rectangle roughly 0.25-inch thick — think the thickness of a pencil. Using a sharp knife or pastry wheel, cut the dough into strips about 4 inches long and 0.75 inches wide. You should get about 24 strips.

6. 6

   In a deep heavy-bottomed pot or Dutch oven, heat 6 cups vegetable oil over medium-high heat. Use an instant-read thermometer to monitor the temperature — you want it to reach 350°F. This usually takes 10-12 minutes. Test by dropping a small piece of dough into the oil; it should sizzle immediately and float to the surface within 1-2 seconds.

7. 7

   Mix 0.5 cup granulated sugar and 1 tablespoon ground cinnamon together in a shallow bowl for coating. Working in batches of 3-4 strips at a time, carefully lower the dough strips into the hot oil using tongs — do not overcrowd the pot or the temperature will drop and the koeksisters will absorb oil instead of crisping. Fry until the strips turn golden-brown on all sides, about 2-3 minutes total, turning halfway through with tongs so they cook evenly on both sides.

8. 8

   Using a slotted spoon or tongs, transfer each fried koeksister directly into the syrup bowl, turning to coat all sides quickly — this creates the signature sticky, syrupy exterior. Immediately dredge the hot koeksister in the cinnamon-sugar mixture, coating evenly on all sides. Transfer to a wire rack set over parchment paper to cool slightly.

9. 9

   Repeat frying and coating with the remaining dough strips, letting the oil return to 350°F between batches — the temperature is critical. Serve the koeksisters warm within a few minutes of finishing them, as the syrup will begin to set and harden. They are best eaten immediately while still crispy outside and syrupy inside.

Tools you’ll need

• medium saucepan
• large mixing bowl
• whisk
• pastry cutter or fork
• small bowl
• spatula
• floured work surface
• rolling pin
• sharp knife or pastry wheel
• deep heavy-bottomed pot or Dutch oven
• instant-read thermometer
• tongs
• slotted spoon
• shallow bowl
• wire rack
• parchment paper

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