Koeksisters

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   First, prepare the syrup: combine the granulated sugar, water, lemon juice, ground ginger, and cinnamon stick in a saucepan.

   Ca. 2 min.

2. 2

   Bring the syrup mixture to a boil over medium heat, stirring until the sugar dissolves completely.

   Ca. 5 min.

3. 3

   Reduce the heat and simmer for 5-7 minutes until the syrup slightly thickens, then remove from heat and let it cool completely.

   Ca. 10 min.

   Kokkens note: Cooling the syrup in the refrigerator will speed up the process and ensure it's very cold when needed.

4. 4

   While the syrup cools, begin the dough: in a large bowl, whisk together the all-purpose flour, baking powder, and salt.

   Ca. 2 min.

5. 5

   Cut the cold butter into the flour mixture using your fingertips or a pastry blender until it resembles coarse crumbs.

   Ca. 5 min.

   Kokkens note: Keeping the butter cold is essential for a tender dough.

6. 6

   In a separate bowl, lightly beat the egg and then stir in the milk.

   Ca. 1 min.

7. 7

   Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.

   Ca. 3 min.

   Kokkens note: Do not overmix the dough.

8. 8

   Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until smooth.

   Ca. 3 min.

9. 9

   Cover the dough with plastic wrap and let it rest in the refrigerator for at least 30 minutes.

   Ca. 30 min.

   Kokkens note: This chilling time makes the dough easier to handle.

10. 10

    On a lightly floured surface, roll out the chilled dough to about 5mm thick.

    Ca. 5 min.

11. 11

    Cut the dough into strips about 2.5cm wide and 10cm long.

    Ca. 5 min.

12. 12

    Take three strips of dough and braid them together, pinching the ends firmly to seal.

    Ca. 10 min.

    Kokkens note: Ensure the ends are well-sealed to prevent them from unraveling during frying.

13. 13

    Repeat the braiding process with the remaining dough strips.

    Ca. 10 min.

14. 14

    Heat the vegetable oil in a deep pot or Dutch oven to 170°C (340°F).

    Ca. 5 min.

    Kokkens note: Use a thermometer to ensure the oil maintains a consistent temperature.

15. 15

    Carefully deep-fry the koeksisters in batches until they are golden brown on all sides, about 3-4 minutes per batch.

    Ca. 15 min.

    Kokkens note: Do not overcrowd the pot; fry in small batches to maintain oil temperature.

16. 16

    Using a slotted spoon, immediately transfer the hot koeksisters from the oil directly into the cold syrup.

17. 17

    Allow them to soak in the syrup for at least 30 seconds, turning once to ensure they are fully coated.

    Ca. 2 min.

    Kokkens note: The contrast in temperature helps the koeksisters absorb the syrup.

18. 18

    Remove the koeksisters from the syrup and place them on a wire rack set over a tray to drain any excess syrup.

19. 19

    Serve immediately or store them for later enjoyment.