African: Koeksister 01 by Recipe Cottage

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	Koeksister 01

		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.