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Koeksusters ( translated: cake-sisters ) are a bit like doughnuts or fritters, but are crisp on the outside and soft, jiucy and sickly sweet on the inside. These are messy to make, but the results are worth it.

Ingredients description


  • 480g Cake Flour

  • 20ml Baking Powder

  • 5ml Salt

  • 45g Butter

  • 20g fat

  • 2 Eggs

  • 100 ml Water

  • 100ml Milk


  • 800g Sugar

  • 500ml Water

  • 12,5ml Golden Syrup

  • 2ml Ground Ginger

  • 5ml Cream of Tartar

  • 1ml Tartaric Acid


  • Oil for deep-frying


To make the syrup

  1. Mix all syrup ingredients in a pot and heat slowly, stirring all the time until all the sugar dissolves.
  2. After sugar is dissolved, bring to the boil for 5 minutes, and allow to cool.
  3. Put the covered pot in the refridgerator.

To make the Dough

  1. Sift dry ingredients together into a mixing bowl.
  2. Rub the butter and fat into the flour mixture.
  3. Beat the eggs well in another bowl, and add the water and milk, beating thoroughly again.
  4. Add the egg mix to the flour to form a soft but firm dough.
  5. Add flour or water to regulate texture.
  6. Roll the dough on a cutting board to about 1cm.
  7. Cut out rectangles of about 1 inch by 3 inches.
  8. Cut these again into three lengthwise, leaving a half-inch at the top uncut.
  9. Plait these three tails on each rectangle.


  1. Heat the oil until a bit of dough rises after 30 seconds.
  2. Divide the syrup equally into two bowls.
  3. Fry three or four pieces of dough at a time in the oil for about one minute at 375 degrees. If the oil is or becomes too cold, the koeksusters will absorb oil.
  4. As soon as the dough is an even golden brown, remove from the oil with a slotted spoon, put on an absorbent towel or rack to allow excess oil to drip off, and immediately drop the hot confectionary into the cold syrup.
  5. Hold the koeksusters under the surface for a few seconds, then fish out and place it to cool on a drip stand.
  6. As soon as the syrup in one bowl starts to warm up, switch bowls and place the warm bowl in the refridgerator.


Keep the koeksusters in the refridgerator in an air-tight container until ready to serve. One could freeze them but they never seem to last long enough for one to need to do this.


Eat within a week. The high sugar content causes these things to become soggy if not stored in an air-tight container. If left too long there, they become crystaline and stodgy and the effect is lost.