 You can't just have one |
Yield: 50 koeksisters
Syrup
| 8 cup |
sugar
|
2 L |
| 4 cup |
water
|
1 L |
| 2 |
cinnamon sticks
|
2 |
| 1/2 tsp |
ginger
|
2 mL |
| 1 tsp |
tartaric acid
|
5 mL |
Mix all syrup ingredients in a large saucepan. Heat the syrup over high heat, while stirring, to dissolve the sugar.
Stop stirring as soon as the syrup begins to boil. Boil for 10 minutes, constantly cleaning the sides of the pot of sugar crystals with a pastry brush dipped in water.
Remove from heat. Let cool to room temperature. Refrigerate until syrup is very cold.
Dough
| 5 cup |
cake flour
|
1.25 L |
| 2 Tbsp |
baking powder
|
25 mL |
|
pinch of salt
|
||
|
pinch of nutmet
|
||
| 1 1/2 tsp |
ground cinnamon
|
7 mL |
| 1 tsp |
ginger
|
5 mL |
| 1/2 tsp |
all spice
|
2 mL |
| 1/4 cup |
canola oil
|
50 mL |
| 2 cup |
buttermilk
|
500 mL |
|
canola oil, enough for deep frying
|
For the dough, sift the flour, baking powder, salt, nutmeg, cinnamon, ginger and all spice into a large mixing bowl.
Mix in the canola oil to form a texture that resembles bread crumbs.
Add buttermilk and mix to form a soft dough, adding more buttermilk if needed.
Wrap dough in plastic wrap and let rest 1 hour.
Roll out dough on lightly floured surface, to a thickness of ? inch (4 mm). Cut in 1 ½ inch (4 cm) wide strips. Cut strips in lengths of 2 ¾ inch (7 cm). Cut three legs into each strip – keeping the top ? inch (4 mm) intact. Braid the three legs and secure the ends by pinching ends together.
Place on parchment lined baking sheet and keep covered to keep koeksisters from drying out.
Meanwhile, heat canola oil in deep fryer to 375°F (190°C). Fry koeksisters 5 at a time until golden brown.
Remove from oil with a slotted spoon onto a paper towel lined tray. Immediately submerge in cold syrup.
Let sit in cold syrup 1–2 minutes and then transfer to wire rack to drain excess syrup.
Storage Instructions:
Store uncovered in refrigerator or covered in the freezer. Serve ice cold.
Wed, May 19, 2010
Canola Recipes, Health & Lifestyle