Today’s Tasty Pick: Homemade Koeksisters

There’s something about a Friday that just calls for something sweet – and for me, that something is a batch of homemade koeksisters.

Sticky, golden, and full of nostalgia, they are the kind of treat that takes me straight back to my childhood kitchen – where the smell of cinnamon syrup and fried dough meant the weekend had officially begun.

I love making koeksisters on a Friday because they feel like a reward after a long week – a little indulgence to share with family (or sneak a few for myself while they cool). Be it you grew up with them or are tasting them for the first time, this recipe brings all the comfort and crunch you would expect from a proper South African classic.

So, if you are ready to roll up your sleeves and get your hands sticky (in the best way possible), let’s make some koeksisters!

How to make Homemade Koeksisters

Ingredients:
For the dough:

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 tablespoons sugar
• ¼ cup butter (softened)
• 1 cup buttermilk (or milk with 1 tablespoon vinegar/lemon juice)
• Oil for deep frying

For the syrup:

• 2 cups sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1 teaspoon ginger (optional, for flavor)
• 1 teaspoon vanilla essence

Method:

Make the syrup first:

1. In a saucepan, combine sugar, water, lemon juice, and ginger (if using).
2. Bring to a boil, then simmer for 10–15 minutes until slightly thickened.
3. Add vanilla essence, remove from heat, and let it cool slightly.

Tip: The syrup should be warm but not too hot when you dip the koeksisters, so they soak it properly.

Prepare the dough:

4. In a large bowl, mix flour, baking powder, salt, and sugar.
5. Rub in the butter until the mixture looks like breadcrumbs.
6. Gradually add the buttermilk, kneading to form a soft, elastic dough.
7. Cover with a cloth and let it rest for 10–15 minutes.

Shape the Koeksisters:

8. Roll the dough out on a lightly floured surface to about ½ cm thick.
9. Cut into strips about 10 cm long and 2–3 cm wide.
10. Make 3 parallel cuts down the center of each strip (don’t cut all the way through).
11. Carefully twist each strip so it forms the signature braid shape.

Fry the Koeksisters:

12. Heat oil in a deep fryer or deep pan to medium-high (about 180°C).
13. Fry a few at a time until golden brown and crispy, turning as needed.
14. Remove with a slotted spoon and immediately dip into the warm syrup.
15. Drain and place on a wire rack or plate to set.

Tips for Perfect Koeksisters:

• Fry in batches to avoid overcrowding, which makes them soggy.
• Make sure the syrup is warm—not cold or boiling—when dipping.
• They taste best when freshly made, as they are crisp yet sticky.

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