What is the difference between Koeksisters and Koeksisters?

Koesisters: Soft, slightly chewy doughnut-like texture. Koeksisters: Crispy and crunchy exterior with a syrup-soaked, tender interior .

What is a koeksister made of?

A koeksister /ˈkʊksɪstər/ is a traditional Afrikaner confectionery made of fried dough infused in syrup or honey . There is also a Cape Malay version of the dish, which is a fried ball of dough that is rolled in desiccated coconut called a koesister.

What culture is Koeksisters from?

Comfort food for a culture and a big part of the heritage of the Afrikaners. The origins for this culinary cultural icon are attributed to two recipes brought to South Africa by Dutch settlers in 1652. These two recipes were for doughnuts and a sweet bowtie-shaped thingee made from pasta dough.

What is the English name for koeksister?

Definition of 'koeksister' Save room for a koeksister (a syrupy doughnut ) and coffee.

Why is it called a koeksister?

The name comes form the Dutch koek (cake) and sissen (sizzle) – presumable a reference to the sizzling sound they make when being deep fried . It is one of the few things which, despite the huge South African population in London, I have not seen in mainstream stores.

What are some interesting facts about Koeksisters?

Koeksisters literally translates to ''Cake Sisters. '' Legend has it a pair of sisters decided to braid their doughnuts like they braid their hair and fry them until they're golden as the sun and sweet as their sisterly bond.

Who invented the koeksister?

A sweet South African heritage delicacy - crisp pastry plaits are fried and dipped in an aromatic syrup! Pastries similar to these originated centuries ago in Batavia in the East and the recipe brought to South Africa by the Malayan settlers together with many other.

When was Koeksisters invented?

The koeksister's origins are not exactly clear, but it is generally believed to have originated from a recipe brought to the Cape by Dutch settlers in the 17 th century . Koeksisters are not to be confused with the closely named but distinctly different Cape Malay treat koesisters, of Malay/Indonesian origin.

What is the history of the Koesister?

Koesister History The Koesister is a delightful nugget of Cape Malay culture, a community of people in South Africa descended from Southeast Asian slaves in the 17th and 18th centuries . The name “Koesister” itself is derived from the Dutch word 'koek', meaning 'cake', and the diminutive suffix 'sister'.

What is the history of Koeksisters in South Africa?

Koeksisters' roots can be traced back to Dutch settlers who arrived in South Africa in 1652 , bringing with them recipes for doughnuts and a sweet bowtie-shaped pastry made from pasta dough.

How many calories are in a koeksister?

Nutrition Facts (per serving) 538 Calories 33g Fat 60g Carbs 2g Protein Apr 26, 2023

Traditional South African Koeksisters Recipe (2024)

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June 17, 2014January 1, 2021

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A South African koeksisters recipe that shows you how to make traditional braided doughnuts that are sweet and literally oozing in sweet spiced syrup. A favorite sweet treat that you can commonly buy in South Africa, and a special taste of home for ex-pats around the world.

Traditional South African Koeksisters Recipe (1)

Last week a South African friend shared the below koeksisters recipe on Facebook. Seeing as I was going to a Braai (BBQ) at her house, I decided I would try my hand at making some as a special surprise. I’ve never made Koeksisters before but I’ve tried them at another South African party and loved them. They have a crisp exterior and literally sopping wet with sweet spiced syrup. Pronounced ‘cook-sisters’, these treats are a traditional South African dish that no doubt originates with the first Dutch settlers to the country.

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They were definitely a hit with my friends, as I suspected they would be. When I’d tried them at another function, they were swooped on by the South African ex-pats and I barely got one in time! They’re a nostalgic sweet that I think reminds South Africans of their youth and happy days back home.

Make Koeksisters the day before

This koeksisters recipe isn’t difficult in my opinion but the syrup should be made the day before to give it time to thicken slightly and it needs to be very cold. After that, the rest is a breeze and this recipe will give you about three dozen donuts which are perfect for sharing at any party or gathering. They’re similar but also unlike American-style doughnuts and are truly a sticky, sweet, and deliciously messy experience.

Another thing to be aware of is that it’s easy to roll and cut the dough too thick. The doughnuts bulk up after you braid them together, so be conservative. Thick dough creates thicker doughnuts that may take longer to soak the syrup up, and might not be the right consistency. If you’re not sure about rolling the dough out in the right way, I can also recommend my funnel cake recipe.

Tanya Anderson

South African koeksisters are a from-scratch braided donut that's cooked crisp then soaked in sweet spiced syrup. A favorite sweet treat that you can commonly buy in South Africa, and a special taste of home for ex-pats around the world.

5 from 4 votes

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Prep Time 2 hours hrs 30 minutes mins

Cook Time 30 minutes mins

Total Time 3 hours hrs

Course Dessert

Cuisine South African

Servings 36 Doughnuts

Calories 114 kcal

Equipment

Large bowls
Deep frying pan
Rolling pin
Pizza cutter

Ingredients

For the koeksister syrup

4 cups White sugar (800 g )
17.9 fl. oz Water (530 ml or 2¼ cup)
1 TBSP Lemon juice
2½ tsp Cream of Tartar
1 tsp Ginger (Grated or as a knob about that size)
1 Cinnamon stick
Pinch fine sea salt (1/8 tsp)

For the koeksister dough

4 cups Self-raising flour (500 g)
¼ cup White sugar (50 g)
3½ TBSP Butter (50 g)
5½ tsp Baking powder (20 g)
6.75 fl. oz Milk (200 ml or ¾+⅛ cup)
1.7 fl. oz Cream (50 ml or ¼ cup)
2 Eggs
Pinch fine sea salt (1/8 tsp)

Instructions

The day before, make the syrup. Heat the water until warm and then add the rest of the ingredients. Bring to a boil then reduce the heat and simmer for ten minutes, stirring to make sure that all the ingredients dissolve. After ten minutes, take the syrup off the heat and allow it to cool to room temperature before placing the syrup in the fridge. Leave the cinnamon stick and ginger floating in the syrup.
The next day, make the dough. Place the dry ingredients in a bowl and mix together. Then add the butter and either rub it into the dough with your fingers or cut it in with a pastry knife or two knives crisscrossed together.
Next add the milk, cream, and eggs and mix well. Roll the dough into a ball, wrap it in plastic wrap and place it in the fridge for at least thirty minutes.
Roll the dough out to between a 1/2-1 cm in thickness and then cut into strips about 1cm in width and 6cm in length. Take three of them and press the ends together on one end before plaiting it. When the plait is finished, press the other ends together.
Heat a pan with about an inch of vegetable oil on low until it starts sizzling when you place a tiny piece of dough in the oil. In the meantime, place your pan of syrup into another pan filled with ice water so as to keep it cold. The syrup needs to be kept very cold from this point on.
Fry the Koeksisters until golden brown on both sides. Scoop them out of the hot oil with a slotted spoon and transfer them immediately into the syrup and let them sit there as long as you can. Keep frying the Koeksisters and once you've run out of room in the pan take out the ones that have soaked the longest and place them on a wire rack to cool.
The Koeksisters should literally be oozing with syrup, inside and out. Once all your donuts are made, eat them immediately or refrigerate them until needed. Enjoy!