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Koeksister (South Africa)

1 litre sugar
5 ml cream tartar
2.5 ml tartaric acid
5 ml vanilla essence or grated orange rind or cinnamon or 1.5 ml ginger
500 ml water

500 ml flour
10 ml baking powder
5 ml salt
70 ml margarine or butter

1 egg, beaten
80 ml milk

To make the syrup, mix sugar, cream of tartar, tartaric acid and
flavoring with water. Bring mixture to the boil and allow it to
simmer for about 10 minutes or until syrupy. Set syrup aside to
cool. Leave it overnight in the fridge.

To make the batter, sift flour, baking powder and salt into a mixing
bowl. Cut or rub margarine or butter into the dry ingredients.

Beat an egg thoroughly and add it to the milk. Add the egg and milk
to the flour mixture, handling as little as possible. Put the
dough in the fridge for at least one hour.

Roll out the dough to a thickness of 4 mm. Cut into strips about
8 cm long and 2.5 cm wide.

Cut each strip into three lengthwise, leaving one side uncut. Now
plait the three pieces and press ends together firmly.

Pre-heat a deep pan and remove syrup from the fridge. The hot fried
koeksisters must be dropped into the cold syrup. The syrup will
warm up about halfway through, so divide it into two bowls.

Deep-fry koeksisters until golden brown, drain for a few seconds
on absorbent paper and dip into cold syrup.


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