Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Classic koeksisters

South African 30 Mins Prep · 40 Mins Cook

Sift the flour, salt and baking powder into a large bowl. In a jug, whisk the milk, 95ml water and eggs. Pour the wet ingredients into the flour mixture and mix to form a soft dough.
Knead thoroughly for approx. 10 minutes, mixing in the softened butter until smooth and elastic. Cover the dough with cling film and refrigerate overnight.
To make the syrup, juice the lemon into a large pot. Add the cinnamon stick, fresh ginger, sugar, 375ml water and cream of tartar. Stir over a low heat until the sugar dissolves. Bring to a boil and simmer for 10 minutes. Allow to cool completely and keep the syrup at room temperature.
Remove the dough from the fridge and let it sit for a few minutes before placing it between two sheets of baking paper and roll out to 1cm thick. Using a sharp knife or pizza cutter, remove the top and sides of the dough to form a square. Cut the dough into 10cm x 3cm rectangles. Cut each rectangle into 3x 1cm thick strips keeping them connected at the top. Plait the dough and pinch the end tightly to ensure they retain their shape while frying.
Heat the oil in a deep pot to 180°C. Fry the koeksisters in batches, turning regularly, until golden brown and cooked through.
Remove from the oil and immediately submerge in the cooled syrup, pressing them down to ensure they soak thoroughly. Transfer to a wire rack to drain.
Serve warm or refrigerate for 1 hour and serve chilled.