Koeksisters — syrup-soaked fried braids
Golden dough braids dipped hot into cold lime and spice syrup.
Active time1 h
Cooking30 min
Total14 hResting : 13 h
Add to my week
Loading your week…
Ingredients
- 1 lime
- 1 piece of fresh ginger, 5 cm long
- 60 g unsalted butter
- 300 ml whole milk
- 1 egg
- 1 cinnamon stick
- 500 ml water
- 600 g wheat flour
- 1000 ml sunflower oil
- 15 g baking powder
- 1 tsp salt
- 500 g sugar
Preparation
Peel and slice the ginger, break the cinnamon and squeeze the lime. Gently heat the water and sugar with these aromatics, stirring until dissolved. Remove from the heat. Cool, then refrigerate for 720 min.
1 lime1 piece of fresh ginger, 5 cm long1 cinnamon stick500 ml water500 g sugar- saucepan
- spoon
- knife
- chopping board
Mix the flour, baking powder and salt. Rub in the butter with your fingertips. Beat the egg, add with the milk and knead into a supple, non-sticky dough. Cover and rest for 60 min.
60 g unsalted butter300 ml whole milk1 egg600 g wheat flour15 g baking powder1 tsp salt- mixing bowl
- clean kitchen towel
Roll the dough between sheets of baking paper to 5 mm thick. Cut rectangles 5 cm by 10 cm. Cut each into 3 strips, keeping one end attached. Braid and pinch the ends closed.
- rolling pin
- baking paper
- knife
Heat the oil in a deep pan to 180 °C, filling no more than halfway up. Fry in small batches for about 5 min, turning, until golden and cooked in the centre. Drain briefly, then immediately immerse in very cold syrup. Lift out with a slotted spoon and drain on a rack. Keep the syrup cold between batches and serve the braids cooled.
1000 ml sunflower oil- saucepan
- cooking thermometer
- slotted spoon
- wire rack
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.