Ingredients
Syrup
- 1kg white sugar
- 500 g water
- 1 cinnamon stick
- 1/2 freshly squeezed lemon juice
- 2 tsp cream of tartar
Dough
- 500 g bakers plain flour
- 2 tbsp baking powder
- 1 tsp Yeast
- 20 g olive oil
- 300 g lukewarm water
Oil for deep frying
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add all the ingredients to TM. Dissolve the sugar by heating for 5 mins /100°/speed 3
Then continue boiling for 10 mins /varoma/speed 3
Place the syrup into the freezer overnight.
Describe the preparation steps of your recipe
Add all the ingredients to the TM. Combine for 6 secs/ speed 6
Set the lid to closed
"Closed lid" and knead 
"Dough mode" for 1min 30 secsTurn out onto your floured Thermomat, or floured kitchen bench
As you start preparing the koeksisters, the dough will slightly rise
Describe the preparation steps of your recipe
Make sure you have flour on the counter or Thermomat to roll out to a thickness of at least 5mm. It's easier with a thicker dough, although be careful to make them too fat as they will cook on the outside but not the inside.
I use an actual cutter, but if you don't have one, you can cut the dough into little rectanges of 3cm wide & 7cm long. Then slice into 3 strands about 1cm - remembering not to cut right through but to leave at least 1cm at the top.
Plait your 3 strands to the bottom and then squish the dough together so they don't come apart while frying.
Deep fry in batches of 6 in hot oil for 5–7 minutes, or until dark golden brown. Drain them for a few seconds on paper towel & then dip them directly into the ice-cold syrup. Don't wait for them to cool off as they do not absorb the syrup as well.
Remove from the syrup with a slotted spoon and place on a wire rack. Or place into a container to keep them soaked in the syrup
Syrup
Dough
Koeksisters
Deep Frying
Tip
I normally place the syrup in two containers in the freezer. The syrup will gradually become hot when you're dipping in the hot koeksisters, so when you've done about half of the koeksisters take the remaining syrup from the freezer and use this for the balance.
The koeksisters should be crunchy on the outside and soft on the inside so it's really important that your syrup is freezing.
Many people add a piece of fresh ginger to the syrup - this is a personal preference.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hello - I can't seem to view the recipe? It states the following:
403 Forbidden (2) 54.206.51.3, 10.0.0.211
Delicious! Dankie!
Delicious! Theses koeksisters are worth the time and effort. The thermomix payed for itself yet again
What a great recipe, im also South African in Australia and my family, friends and I all loved these. Thank you so much for sharing your recipe.
after making your Melktert recipe a lot... I thought I will see what else you have published... I am in South Africa Heaven!! DANKIE!!
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