South Africa · Africa
Koeksisters
Hot plaited dough plunged into ice-cold syrup: absorption driven by a 60-degree gap.
South African koeksisterssyrup-soaked plaited doughnuts
The Chemistry in This Bake
Dunking hot fried dough straight into cold syrup, so the temperature contrast drives rapid syrup absorption into the crust.
Learn the full technique →Ingredients
- All-purpose flour
- Baking powder
- Butter
- Milk
- Egg
- Salt
- Sugar and water (for syrup)
- Lemon and ginger (for syrup)
Method
Make a firm, buttery dough and rest 1 hour.
Simmer sugar, water, lemon, and ginger into a thick syrup; chill it until ice-cold.
Roll and cut dough into strips, plait three strips together, and pinch the ends.
Fry the plaits at 185 °C until deep golden.
Transfer the hot koeksisters straight into the cold syrup and soak 1-2 minutes.
Drain on a rack, letting the syrup shell set.