24 Apr 2018
Braided and golden crisp on the outside; Soft, sticky and sweet on the inside. What’s not to love about the famous koeksister?
The braided koeksister we know and love today is actually the combination of two recipes brought from the Netherlands in the 17th century. One was deep fried similar to a doughnut and the other thin, braided and sweet. At some point the two combined to form the ‘modern’ koeksister.
Making the perfect Koeksister is not easy, but the challenge is worth it and what makes them extra special.
The secret is to let the dough proof properly, and to fry them in hot oil, and immediately plunge them into ice cold syrup. It takes some time and a few tries to accomplish but it’s well worth the effort!
Braided and golden crisp on the outside; Soft, sticky and sweet on the inside.
Koeksisters need to be plaited. To make the process of plaiting them easier, you can first put the dough in the fridge. Dough that has been resting in the fridge is easier to handle and easier to shape.