Koeksisters (Fried Braided Pastry in Syrup)
Photo: User DO'Neil on en.wikipedia, CC BY-SA 3.0
Koeksisters are South African plaited fritters that get their crackle from one contrast: pastry fresh from hot oil dropped into ice cold syrup. The shell stays crisp while the inside turns soft and syrupy. The syrup is made the night before, so the work spreads across two days, which is why the dough is usually saved for festive occasions. This batch makes about three dozen small plaits, and they freeze well.
Instructions
Put the sugar, water, ginger or cinnamon if using, cream of tartar, the first pinch of salt and the lemon juice in a saucepan. Bring to a boil, stirring until the sugar has dissolved.
Lower the heat and simmer for 5 to 8 minutes. Let the syrup cool to room temperature, then divide it between 2 containers and chill in the refrigerator overnight.
The next day, sift the flour, baking powder and the second pinch of salt together. Rub in the butter with your fingertips.
Add the buttermilk and mix to a soft dough, then knead thoroughly. Lightly oiling your hands at the start keeps the dough from sticking.
Cover the dough with a damp cloth and let it rest for 15 minutes.
Roll the dough out to 5 mm thick and cut it into strips about 5 mm by 70 mm. Press the ends of two or three strips together, plait or twist them, and pinch the other ends together. Keep the dough you are not using under the damp cloth.
Deep fry the plaits in hot oil until golden brown on both sides. Lift them out with a slotted spoon and dip them straight into the ice cold syrup.
Transfer the koeksisters to a wire rack so the extra syrup drips off. Store them in a sealed container in the refrigerator, or freeze them and serve straight from the freezer.
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