We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Koeksisters
0 Likes
Prep Time: 60 minutes
Cook Time: 130 minutes
Total Time: 190 minutes
Try the luscious South African braided doughnut, deep-fried to perfection and coated in sweet syrup.
Ingredients:
660g caster sugar
4cm piece ginger, sliced
1cinnamon quill
Juice of 1lemon
300g plain flour
8.00 gm baking powder
75g unsalted butter, chopped
0.63gm ground nutmeg
1egg
125ml milk
Sunflower oil, to deep-fry
Instructions:
In a saucepan over medium heat, mix sugar, ginger, cinnamon, lemon juice, and 2 cups (500ml) water. Simmer until sugar dissolves, then cook for 3-4 minutes until fragrant. Pour into a heatproof bowl and refrigerate for 2 hours.
Combine flour, baking powder, and butter in a food processor until it resembles coarse crumbs. Add nutmeg, egg, milk, and a pinch of salt, then pulse until well combined. Shape the mixture into a disc, wrap it in plastic, and refrigerate for 30 minutes.
Roll out the dough on a lightly floured surface to 7mm thickness. Cut into twelve 10cm x 5cm rectangles, then slice 3 lines lengthwise into each rectangle, leaving a 1cm border at one end. Plait the 3 strips, pinching the end to seal, then cover with a clean damp tea towel.
Place the bowl of syrup over a bowl of iced water to ensure it's very cold. Heat oil in a deep-fryer or large saucepan to 170°C. Cook the doughnuts in batches, turning occasionally, for 3 minutes until dark golden. Quickly soak them in syrup for 1 minute, then let them drain on a wire rack.