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plate of golden South African koeksisters

South African Koeksisters

Koeksisters are a beloved South African dessert. These braided golden treats are fried until crispy, then soaked in icy syrup. The result is a sweet, sticky bite with a crunchy outside and soft center.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 24 koeksisters
Course: Dessert
Cuisine: South African
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Syrup:
  • 4 cups sugar
  • 2 cups water
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick optional
  • Juice of ½ a lemon
For the Dough:
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons butter cold and cubed
  • 1 large egg
  • ¾ cup milk add more if needed
For Frying:
  • Sunflower or canola oil

Method
 

Make the Syrup (ahead of time):
  1. Combine sugar, water, cream of tartar, and cinnamon stick in a pot.
  2. Bring to a boil until sugar dissolves.
  3. Simmer for 10 minutes. Add lemon juice and vanilla.
  4. Cool completely, then chill in the fridge until icy cold.
Prepare the Dough:
  1. In a large bowl, mix flour, baking powder, and salt.
  2. Rub butter into the flour until it feels crumbly.
  3. Add the egg and milk, mixing into a soft dough.
  4. Cover with a cloth and let it rest for 30 minutes.
Shape the Koeksisters:
  1. Roll out dough to ½ inch thickness.
  2. Cut into strips about 3 inches long.
  3. Take two strips, pinch them at the top, and braid (or twist). Seal the ends.
Heat the Oil:
  1. Fill a deep pot with oil and heat to 350°F (175°C).
  2. Test with a small piece of dough—if it sizzles, it’s ready.
Fry the Dough:
  1. Fry the braids in small batches for 2–3 minutes per side, until golden.
Dip in Syrup:
  1. Remove fried braids from oil and immediately dunk into chilled syrup.
  2. Hold them down with a spoon so they soak fully.
  3. Place on a wire rack to drip excess syrup.
Serve and Enjoy:
  1. Best eaten fresh, but they keep in the fridge for about a week.

Notes

  • The secret to koeksisters is simple: hot dough meets cold syrup. That’s what gives the crunchy bite.
  • Keep your syrup chilled on ice if needed, especially if you’re frying big batches.
  • If braiding feels tricky, just twist or fry plain strips. They’ll taste the same!