In Home Chefs Club, Recipes

Prep time: 30 minutes plus chilling of syrup overnight

Cooking time: 30 – 45 minutes

Total time: 1 hour 15 minutes plus overnight

Makes 30


For the Rooibos and Citrus Syrup:

(prepare a day in advance)

3 oranges

1kg white granulated sugar

750ml (3 cups) water

2.5ml (½ tsp) salt

2.5ml (½ tsp) cream of tartar

3cm fresh ginger, peeled and halved

2 rooibos teabags

For the Koeksister Dough:

625g all-purpose flour

37.5ml (2 Tbsp + 1 ½ tsp) baking powder

2.5ml (½ tsp) salt

Zest of 2 oranges

1 egg

15ml (1 Tbsp) canola oil

125ml (1/2 cup) water

125ml (1/2 cup) orange juice

Oil for deep frying


For the Rooibos and Citrus Syrup:

Use a peeler and peel all 3 oranges. Remove any white pith with a pairing knife. Squeeze some orange juice until you have 250ml (1 cup).

In a medium/large pot, add the orange zest and juice, and the rest of the syrup ingredients.

Over a high temperature, while stirring, allow the syrup to infuse and the sugar to dissolve. Once the sugar has dissolved, lower the temperate to a low heat and simmer for about 5-6 minutes.

Remove from the heat and allow to cool. Place in the fridge overnight to ensure the syrup is ice cold.

For the Koeksister Dough:

Sift the flour, baking powder and salt together. In a separate bowl, mix the orange zest, eggs, canola oil, water and orange juice.

Add the flour to a mixing bowl of an electric mixer and add the liquid mixture. On a slow setting, start to mix. Once all the flour and liquid are well mixed into a dough (you may need to add a little more water if needed), allow the machine to knead (with the dough hook attachment) for about 10 minutes.

Remove the dough from the mixer and place in a clean bowl. Cover with cling wrap and allow to rest for about an hour.

Roll out the dough to about a ½ cm. Cut the dough unto 10cm strips, then cut each strip into 5cm pieces. Now cut 3 indents into each piece of dough, keeping the tops attached. Plait the dough – not too tight – and pinch it at the end so it does not unravel during the cooking process. Repeat with all the dough.

Heat the oil in a pot or deep fryer to about 180°C and fry the koeksisters in batches. Drain on kitchen towel and immediately place the piping hot koeksisters into the rooibos and citrus syrup. Allow to soak up the syrup while the next batch of koeksisters are in the fryer. Once they are nearly ready, remove the koeksisters from the syrup and drain on a cooling rack. Repeat this process until all the koeksisters are fried and drenched in the syrup.

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