Koeksisters

Ingredients: 500 g cake flour 30 ml baking powder 2 ml salt 50 g butter, diced 1 jumbo egg 250 ml milk, sour milk, or buttermilk oil for frying

SYRUP 500 ml water 1 kg sugar 2 ml cream of tartar 2 thin slices ginger 1 lemon, finely grated rind and juice

Method

SYRUP: 1.Combine ingredients in a large saucepan and bring to boil, stirring until sugar dissolves. 2.Boil, without stirring, for about 5 minutes, or until a light syrup forms. 3.Strain into a large bowl. 4.Cool, then refrigerate until well chilled.

DOUGH: 1.Sift flour, baking powder and salt. Rub in butter until mixture resembles fine breadcrumbs. 2.Whisk egg with 200 ml (4/5 cup) milk, add to flour mixture and knead to make a soft, pliable dough. 3.Add remaining milk only if dough is too stiff. 4.Shape into a ball, wrap in waxed paper and chill for a couple of hours, or overnight, if possible. 5.Roll out to 1 cm thick on a floured surface. 6.Cut into 4 x 8 cm strips, then cut each into 3 strips lengthways, almost to the top. 7.Plait together and pinch ends tightly to seal. Place on a tray and cover with a damp cloth. 8.Deep fry, a few at a time, in hot oil, turning constantly. 9.Watch the heat: koeksisters take 2 to 3 minutes to cook through and turn deep golden brown. 10.Drain briefly on kitchen paper and then, while still hot, dip into chilled syrup. Let them sit for a little while to really soak in the sauce. (If syrup gets too warm, place it in a larger bowl of cold water and ice blocks.) Strain off excess syrup back into bowl. 11.Drain koeksisters on a rack.