An intense feat of pastry engineering. A deeply braided dough is deep-fried to a crisp golden brown, then plunged instantly from the boiling oil into ice-cold spiced syrup. The extreme temperature shock causes the dough to violently absorb the syrup, resulting in a crunchy exterior that gushes sweet liquid when bitten.
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The Syrup (Day Before). sugar, water, ginger, and cinnamon stick until the sugar dissolves. Add the cream of tartar. for 10 mins . Remove from heat, let cool, and place in the freezer or refrigerator overnight. It MUST be ice cold when used.
The Dough. Rub the butter into the flour and powder. Add the milk/water and knead until a smooth, pliable dough forms. Let rest under a damp cloth for 1 hour .
Shaping. Roll the dough out to a 1/4-inch thickness. Cut into rectangles (2x3 inches). Make two longitudinal cuts in each rectangle, leaving one end intact, to create three 'legs'.
The Braid. Plait the three legs tightly together, pinching the loose ends firmly to seal them. Cover the braided dough while you heat the oil.
The Setup. Have your deep fryer at 350°F (175°C). Place the bowl of ice-cold syrup right next to the stove. (Keep the syrup bowl sitting in a larger bowl of ice to keep it cold).
. the braided dough until golden brown and crispy on both sides (about 3 mins ).
The Shock. Using a slotted spoon, lift a hot koeksister from the oil, let it drain for 1 second , and plunge it completely into the ice-cold syrup. Push it down so it submerges.
Soak. Leave it in the cold syrup for 1 minute to absorb the liquid. Remove and place on a wire rack to drain. Keep refrigerated; they are eaten cold and sticky.
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