Classic South African koeksister
Learn how to make traditional South African koeksisters with a crisp golden exterior and sweet, ice-cold syrup. Perfectly braided, sticky, and delicious.
Updated : 14 May, 2026
Easy
About 20 min.
Ingredients
Syrup
1 kilograms
Sugar
500 milliliters
Water
4
Cinnamon stick
6
Cloves
6
Allspice
piece
Ginger
1
Lemon zest
30 milliliters
Lemon juice
pinch
Salt
pinch
Cream of tartar
Koeksisters
500 grams
Flour
20 milliliters
Baking powder
5 milliliters
Spices, seasonings
3 milliliters
Salt
60 milliliters
Butter
250 milliliters
Milk
125 milliliters
Buttermilk
as needed
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Combine all the syrup ingredients in a saucepan. Heat gently, stirring until the sugar has completely dissolved. Bring the mixture to a boil and simmer for 5 minutes. Remove from the heat and allow it to cool.
Step 2
Leave the spices and citrus peel in the syrup while cooling. Once cold, strain the syrup into a glass bowl and refrigerate overnight. Shortly before using, place the syrup in the freezer so it becomes thoroughly chilled.
Step 3
Before you begin frying, prepare the following:
Two slotted spoons - one for removing the koeksisters from the oil and another for handling them in the syrup.
A baking tray lined with paper towels.
A second tray fitted with a wire rack for draining.
A large bowl filled with ice to keep the syrup bowl extra cold.
Step 4
Sift the flour, baking powder, mixed spice, and salt into the bowl of a food processor. Add the butter and pulse until the mixture resembles coarse crumbs.
Step 5
Pour in the milk and buttermilk, then pulse until a soft dough forms. Transfer the dough to a lightly floured surface and knead gently until smooth.
Step 6
Divide the dough into two portions, place them in a bowl, cover with a damp tea towel, and allow to rest for 30 minutes.
Step 7
On a floured surface, press one portion of dough into a rectangle approximately 2.5 cm thick. Using a floured rolling pin, roll it into a 20 x 10 cm rectangle about 1 cm thick.
Step 8
Cut the dough into strips to form 12 pieces. Slice each piece into three strands, leaving them attached at the top. Braid the strands, seal the ends with a little water, and tuck the ends underneath.
Step 9
Place the shaped koeksisters onto a baking tray and cover with a damp tea towel while repeating with the remaining dough.
Step 10
Heat the oil in a deep, heavy saucepan to 180°C.
Step 11
Fry the koeksisters in batches of five, turning them occasionally until golden brown on all sides. Remove from the oil and drain briefly on paper towels.
Step 12
While still hot, place the koeksisters into the ice-cold syrup for about 1 minute. Remove with a slotted spoon, allow excess syrup to drain, and place them on the wire rack.
Step 13
Serve warm for the best texture and flavour, or enjoy at room temperature.
Author note
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