South African sweet braids in honey koeksisters

Koeksisters start with the dough. In a bowl, combine the flour, baking powder, ground cinnamon and ground ginger. Add the cold butter cut into cubes and rub it in with your fingers into a coarse crumble. Mix in the egg and gradually pour in the milk until you have a firm, smooth dough that holds its shape when braided.

Cover the dough with plastic wrap and let it rest in the refrigerator for at least 30 minutes. Meanwhile, combine the sugar, water, honey and lemon juice in a saucepan. Bring to a boil while stirring and simmer for 5 minutes until the sugar dissolves and the syrup thickens slightly.

Pour the syrup into a shallow dish and place it in the refrigerator. It must be completely cold for dipping the koeksisters. The contrast between the hot freshly fried braids and the ice-cold syrup creates the caramel coating this dessert is known for.

Roll the chilled dough on a floured surface to about 5 mm thick. Cut rectangles roughly 15 x 4 cm. Cut each one lengthwise into 3 strips joined at one end and plait them into a braid. Press the ends firmly so the braids do not unravel during frying.

Heat the sunflower oil in a deep pot or fryer to 175 °C. Fry the koeksisters in small batches for 3 to 4 minutes per side until golden. Do not overcrowd the pot. Overcrowding lowers the oil temperature and the dough soaks up fat instead of crisping.

Drop the fried braids straight into the cold syrup and let them soak for 30 seconds per side. Lift them out, drain on a wire rack and serve warm or at room temperature. They are best fresh and keep in the syrup in the fridge for up to 2 days.