Make the syrup: Bring sugar, water, lemon zest, ginger, and lemon juice to a boil in a saucepan over medium-high heat. Reduce the heat to medium and cook for 10 minutes. Remove from the heat and cool syrup to room temperature, 30 to 45 minutes. Transfer to bowl, cover, and refrigerate until the flavors blend, 8 hours to overnight.
Make the koeksisters: Sift flour, baking powder, and salt into in a bowl. Add butter and rub with your fingertips until the mixture has a cornmeal texture. Add milk and stir until a smooth dough forms. Wrap dough in plastic wrap and let rest for at least 2 hours.
Turn dough out onto a lightly floured surface and roll into a 5x14-inch rectangle about 1/4-inch thick. Cut into 28 half-inch wide strips. Twist two strips together and pinch the ends to seal. Repeat with remaining strips. Cover with a clean cloth and let rest for 15 minutes.
Heat 2 inches oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Set a wire rack over a baking sheet. Pour some of the cold syrup into a bowl; return remaining syrup to the refrigerator.
Fry three koeksisters in hot oil until fragrant and golden brown, 2 to 5 minutes. Remove with a slotted spoon and immediately immerse in cold syrup for 10 seconds. Transfer to the wire rack to cool. Repeat to fry and dip remaining koeksisters, replenishing cold syrup as necessary.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
FAQs
A koeksister /ˈkʊksɪstər/ is a traditional Afrikaner confectionery made of fried dough infused in syrup or honey. There is also a Cape Malay version of the dish, which is a fried ball of dough that is rolled in desiccated coconut called a koesister.
Why are my koeksisters soggy? ›
When all the koeksisters have been cooked, dipped into syrup, and cooled, store them uncovered on a large tray. Never cover them or they'll turn soggy. Koeksisters will stay fresh at room temperature for 1 day, or possibly 2 days at most depending on the humidity.
What is the difference between koeksisters and Koesisters? ›
Koesisters: Soft, slightly chewy doughnut-like texture. Koeksisters: Crispy and crunchy exterior with a syrup-soaked, tender interior.
What is the difference between jalebi and koeksister? ›
Jalebi is made from a liquid mix squirted in hot oil while a koeksister has a more normal bread dough and fried like a donut from what I remember. When fried and soaked in syrup it can have a crispy outer texture and soaked with syrup throughout (the good ones I have eaten had this).
Why are they called koeksisters? ›
Koeksisters literally translates to ''Cake Sisters. '' Legend has it a pair of sisters decided to braid their doughnuts like they braid their hair and fry them until they're golden as the sun and sweet as their sisterly bond.
What do South Africans eat with boerewors? ›
Traditional boerewors is usually formed into a continuous spiral. It is often served with pap (traditional South African porridge / polenta made from mielie-meal).
Can you freeze koeksisters? ›
Drain from the oil and immediately plunge into the room-temperature syrup, making sure to keep the koeksisters submerged so they soak up the syrup. Drain the koeksisters from the syrup and allow to cool. To keep your koeksisters crispy, store them in the freezer.
What is jalebi called in English? ›
Jalebi in English: Funnel cake. 10. Gulab jamun in English: Deep fried milk balls in syrup.
What is the fancy name for jalebi? ›
Jalebi
| Alternative names | jilapi, jilebi, jilbi, jilipi, jelabee, jerry, mushabak, zulbia, z'labia, zalabia, pani walalu. |
|---|
| Variations | Sesame oil, sesame seeds, yogurt, cinnamon, lemon, cardamon, also the shape of the food can change |
| Similar dishes | Afghan Jalebi, Chhena jalebi, imarti, shahi jilapi, bamiyeh, lokma, zalabiyeh. |
7 more rowsJalebi is a South Asian sweet and has no equivalent in the English speaking world. Therefore, it cannot be 'translated' to English. It will be called 'jalebi' in English as well. The English word for 'pakora' is 'fritters'.
Bobotie is a South African dish that has Cape Malay origins. It consists of spiced minced meat baked with an egg-based topping. Of the many dishes common to South Africa, bobotie is perhaps closest to being the national dish, because it is not commonly found in any other country.
What is the most popular breakfast in South Africa? ›
For breakfast, most South Africans eat some kind of hot cooked cereal, such as putu pap or pap (cornmeal porridge, similar to grits), served with milk and sugar. However, they enjoy putu pap and mealie bread (cornbread) for any meal of the day.
What is a classic South African breakfast? ›
Some kinds of breakfasts that can be found in South Africa include putupap (a cornmeal porridge that is very similar to grits), mealie bread or corn bread, or beskuit—a crispy, sweet bread that is very similar to rusk. As usual, breakfast is not without a cup of coffee or tea!
What is South African cuisine known for? ›
Traditional South African Dishes
- Bobotie. Considered by many to be the South African national dish, Bobotie (pronounced ba-bo-tea) is a meat-based dish and one of the most well-known examples of Cape Malay cuisine. ...
- Boerewors. ...
- Biltong. ...
- Vetkoek. ...
- Potjiekos. ...
- Chakalaka and pap. ...
- Durban bunny chow. ...
- Malva pudding.
