Cinnamon koeksisters

By Hope Malau
16 January 2016

The syrup intensifies if left overnight – if you can wait that long before tucking in to these golden treats!

Makes 25 Preparation time: 20 min Cooking time: 30 min


  • 1,25 kg sugar
  • 750 ml (3 c) water
  • 2 cinnamon sticks


  • 1 litre (4 c) flour
  • 15 ml (1 T) baking powder
  • pinch of salt
  • 5 ml (1 t) cinnamon
  • 2,5 ml (½ t) clove
  • pinch of nutmeg
  • 30 g butter
  • 1 egg
  • 375 ml (1½ cups) milk
  • oil for deep-frying

1. Syrup: Heat the sugar, water and cinnamon sticks in a saucepan over medium heat. Cook for 15 minutes. Remove from the heat and let it cool.

2. Dough: Sift together the flour, baking powder, salt and spices. Add the butter and, using your fingers, rub in until the mixture resembles breadcrumbs. Beat the egg and milk together in a separate bowl. Add a little at a time to the flour mixture to form a soft dough.

3. Turn the dough out onto a lightly floured work surface and knead for 10 minutes until smooth. Let the dough rest for 30 minutes.

4. Roll the dough out on a very lightly floured work surface. Cut it into strips about 11 cm long and 1 cm wide. Make three incisions lengthways in each strip, leaving the top intact. Plait each strip and pinch the ends together to secure. Set aside.

5. Heat the oil in a large saucepan over medium heat. When the oil is hot carefully add about 4 koeksisters at a time, pressing them down for a few seconds with a slotted spoon. Fry until golden brown on all sides.

6. Using the slotted spoon, remove the koeksisters and dunk immediately into the syrup. Put on a wire rack that’s been placed over a baking pan so they can drain. Reuse any syrup that drains into the pan.

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