Koeksisters

Prep 60 min

Cook 30-45 min

Serves 20

For the Syrup:

500g Sugar

1 tsp Cream of Tartar

Juice and zest of half a Lemon

1 Cinnamon Stick

250 ml Water

1 tin KOO Unsweetened Pie Apple Slices, mashed with a fork or blended until smooth

For the Dough:

2 ½ cups Golden Cloud Cake Flour

2 ½ tsp Baking Powder

¾ tsp Salt

2 tbsp Sugar

½ cup Milk

1 large Egg

25 g melted Butter

Oil for deep frying

Place all the syrup ingredients into a saucepan over a low heat until the sugar dissolves.
Turn up the heat and continue to boil the syrup for a further 10 -15 minutes or until it has thickened. Be careful not to burn the syrup. To test it, place a saucepan in the freezer when you start making the syrup then place a ½ tsp of the syrup onto the saucepan to test if it thickens to a honey-like consistency.
Once ready, set aside while you make the dough.
To make the dough, place the dry ingredients into a bowl and whisk to combine.
Stir together the wet ingredients in a separate bowl.
Using your hands combine the wet and dry ingredients to form a dough and once a smooth dough, allow to rest for a few minutes.
Place the dough on a floured work surface and roll out into a thickness of 2,5 cm. Cut the dough into strips about 2cm thick.
Divide each strip into 3 strands, not cutting all the way through on one end.
Stretch them out carefully until they are of an even thickness all the way down. Pinch the ends together.
Plait the strands and then tightly pinch the end to seal. Repeat until all the dough has been made into small koeksisters.
Preheat your oil in a pot, to 160-180C.
Place the plaited dough into hot oil and fry on each side for a few minutes until golden brown.
Remove using a slotted spoon and drain off excess oil before placing directly into the syrup.
Coat on all sides in the syrup allowing each koeksister to soak up as much of the syrup as possible.
Allow to cool before serving. They can be kept in the fridge for 3-4 days.