Tuesday, 5 June 2018

Round "koeksisters"

Round "koeksisters"
3 litres boiling water
5 kg sugar
10 ml cream of tartar
2 ml tartaric acid
5 ml salt
190 ml lemon juice
12 ml vanilla essence
6 x 250 ml (840 g) cake flour
30 ml baking powder
60 ml (55 g) Clover Mooi River Butter
2 eggs
± 400 ml water
oil for deep-fat frying
For syrup: Heat the water and sugar together in a heavy-based saucepan. Stir until sugar has dissolved. Add the cream of tartar, tartaric acid, salt and lemon juice. Bring to the boil. Remove from heat as mixture just starts to boil. Stir in the vanilla and allow to cool to room temperature. Set aside until needed.
For dough: Sift the flour and baking powder together. Rub butter into flour until mixture resembles breadcrumbs. Beat the eggs and water together. Gradually add to flour and knead to a firm, smooth dough. Roll dough out to a thickness of 2.5 mm.
Cut into circles and fry in preheated oil until cooked and golden. Remove koeksisters from oil with a slotted spoon and immediately dip into syrup, holding them down with a potato masher for at least 5 minutes. Place on a cooling rack and allow to cool. Serve koeksisters as a teatime treat or even as a dessert.
Serves: 72 koeksisters

No comments:

Post a Comment