Makes about 52 medium koeksisters



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 (not a minute longer)
Take of the heat and let it cool completely (overnight)


3 cups (heaped) Cake flour
2 tsp (10ml) Baking powder
2 Eggs
1 cup (250ml) Water
1 tsp (12ml) Margarine (Stork Bake)
1 pinch of Salt
2 litres Sunflower Oil for baking


  1. Mix all dry ingredients and rub in the margarine very well – this takes time (± 15 – 20 minutes) – no pieces of margarine is to be seen – it should look like the original cake flour
  2. Beat the eggs and water mixture together until it froths – it should look like bubbles on top – beat it well – your bowl should be filled
  3. Knead dough for 10 minutes by hand – very important – take the time to knead from the moment the ingredients are mixed together and then knead for 10 minutes exactly
  4. Leave dough covered with moist dish cloth for 3 hours to rest in an airtight container
  5. 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
  6. Watch the heat of the oil – test with small piece dough – if it rises after counting to 4, the oil is ready
  7. Have the syrup ready and as the koeksister is cooked quickly submerge it in the syrup – careful not to put the syrup tong in the oil – this is very important – keep the koeksister down in the syrup for at least 5 counts and then add another one
  8. Can make up to 52 medium size


  1. You may do the mixing in your Kenwood: Do point 1 in your bowl and 2 in the Kenwood – add dry ingredients in the Kenwood and start mixing – once combined, mix for 5 minutes then follow points 4 onwards.
  2. Koeksisters can be kept in the freezer for up to 3 weeks. Eat immediately once out of the freezer.