Makes about 52 medium koeksisters
Ingredients
SYRUP:
2.5kg Sugar
7 cups Water
Let the sugar water boil slowly until all the sugar is dissolved and then add:
5ml Cream of tartar
5ml Tartaric acid
Boil for 7 minutes
Take off the heat and let it cool completely (overnight)
FOR THE DOUGH:
3 cups (750ml) (heaped) Cake flour
2 tsp (10ml) Baking powder
2 Eggs
1 cup (250ml) (may add water) Milk and water mixed
1 tsp (15ml) Margarine (Stork Bake)
1 pinch of Salt
1 litre Oil for baking

Method
- Mix all dry ingredients and rub in the margarine very well.
- Beat the eggs and the milk/water mixture together until it froths – it should look like bubbles on top.
- Knead dough for 10 minutes by hand.
- Leave dough covered with moist dish cloth for 3 hours to rest in an airtight container.
- Roll out dough and cut and twist koeksisters – always keep the dough and laid out koeksisters under a moist cloth – do not let the dough dry out.
- Bake koeksister in the hot oil – test first with a small piece of dough – if it rises after counting to 4, the oil is ready.
- Have the syrup ready and as the koeksister is cooked quickly submerge it in the syrup – keep the koeksister down in the syrup for at least 5 counts and then add another one.