What are some interesting facts about Koeksisters?

Koeksisters have a golden crunchy crust and liquid syrup centre, are very sticky and sweet, and taste like honey. A monument of a koeksister in the Afrikaner community of Orania alludes to the Afrikaner tradition of baking them to raise funds for the building of churches and schools.

Why is it called a koeksister?

First, a little history. 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 is the difference between Koeksisters and Koeksisters?

Koesisters: Soft, slightly chewy doughnut-like texture. Koeksisters: Crispy and crunchy exterior with a syrup-soaked, tender interior .

Why is Afrikaans called Kitchen Dutch?

Their colloquial language, Afrikaans, was originally called “Cape Dutch,” or, more offensively, “kitchen Dutch” — a “dirty” language used only for speaking to slaves.

How many calories are in a koeksister?

There are 112 calories in 1 serving (30 g) of PnP co*cktail Koeksisters.

Can you freeze koeksisters?

A crispy, braided cinnamon donut slathered an a sweet citrus and cinnamon sugar syrup. Dough can be made up to a week in advance before frying. Cooked pastries are best eaten on the day of but can be frozen to preserve freshness .

Do you twist biscuit cutter?

Tip three: don't twist your biscuit cutter ! This is a crucial step as it can “seal off” the layers and squish them into themselves. Twisting prevents the biscuits from being able to rise properly and inhibits the puff that creates height. It's important to create a smooth cut with no twisting.

What is a biscuit cutter in cooking?

noun. : a circular device for cutting out biscuits from rolled dough .

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 .

What are some facts about Braais?

The word "braai" is derived from the Afrikaans language, where it simply means "barbecue" or "grill." However, the practice of cooking meat over an open flame has ancient roots in South Africa. Indigenous peoples like the Khoikhoi and San communities have been using open fires for centuries to cook their food.

What is the history of Vetkoek?

Vetkoek History The Vetkoek's origins can be traced back to the Dutch settlers who landed in the Cape of Good Hope during the 17th century . These early bakers brought with them a tradition of fried dough breads, similar to the Dutch oliebollen. Over time, this evolved into the Vetkoek we know and love today.

What is the South African specialty Koeksisters?

A sweet South African heritage delicacy - crisp pastry plaits are fried and dipped in an aromatic syrup !

The Twisted Truth of Koeksisters 😂 - Something From Home (2024)

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Ingredients

For the syrup

800 ml water

1,5 kg sugar

12,5 ml cream of tartar

40 ml lemon juice

Small Sized Koeksister Cutters

Method

For the syrup

Place the water, sugar and cream of tartar in a saucepan and bring to the boil. Once the syrup starts to boil, add the lemon juice and continue to simmer for 10 minutes.

Cool the syrup to room temperature. Pour half of the syrup into a bowl and keep over ice to cool rapidly. Place the remaining syrup in the fridge to cool.

For the dough

Sift the flour and baking powder together in a bowl and then rub in the margarine with your fingertips.

Add the beaten ½ egg to the water and whisk to incorporate.

Make a well in the centre of the fl our mixture. Pour in the water mixture and then start to mix until a smooth dough has formed. Knead thoroughly.

Cover with clingfilm and leave to rest for at least 15 minutes or up to 5 hours. Heat the oil to 160 °C.

Using an oiled rolling pin, roll out the dough on an oiled surface to a thickness of 5 mm. Cut the dough into rectangles of 6 x 15 cm. Cut each rectangle lengthways into 3 strips, leaving one side uncut. Plait the 3 strips and press the cut ends together firmly.

Fry in batches of 6 in the hot oil for 6–7 minutes, or until dark golden brown. Drain them for a few seconds on paper towels. Keep the rest of the koeksisters covered to prevent them from drying out.

Dip the koeksisters into the ice-cold syrup while they are still hot. Remove from the syrup with a slotted spoon and place on a wire rack. The syrup will gradually become hot with use, so when you have done about half of the koeksisters take the remaining syrup from the fridge and use this for the balance.

Top tip:For a yummy flavour, add a piece of dried ginger and a stick of cinnamon to the syrup when the lemon juice is added. The colder the syrup the better! Make it the day before and place in the fridge to ensure it is ice cold.