A South African dessert often sold at flea markets and church fundraiser's, Wikipedia's definition: a syrup-coated doughnut in a twisted or braided shape (like a plait). They are prepared by deep-frying dough in oil then dipping the fried dough into cold sugar syrup.
Ingredients
Dough:
2 Cups cake flour
1/2 tsp. salt
2 tbsp. baking powder
4 tbsp. of butter
1 egg
1/2 cup of water
Oil for frying
Syrup:
1 kg of sugar
1 and 1/2 cups of water
1/2 tsp. ground ginger
2 cinnamon sticks
Juice of one lemon
Method
Syrup
Important Do this the night before as you want the syrup super cold
Dissolve sugar in water
Add spices and lemon juice and bring to a boil
You can mix in a teaspoon or two of cream of tarter in place of the lemon juice
Put the syrup in your fridge over night to cool
Dough
Sift flour salt & baking powder
Rub in butter and mix until pliable
Mix with egg and water, adding the water a little at a time, kneed well. Don't be stressed if the dough gets very sticky and clumps just continue to work the dough and it will ball up nicely, of cause if you are not doing this by hand you’re going to eat yuppie sisters
Leave the dough to rest at room temperature for 2 to 3 hours under the inverted mixing bowl
Koeksisters time
Roll out the dough to about 5 mm thick
Cut into strips 5 cm long 2 cm wide
Cut each strip into 3 strip but not through the top, now plat the dough and pinch it at the end
Deep fry the dough until golden brown - remove and drain quickly as you are going to dip the hot Koeksisters into your cold syrup
Keeping syrup colds and the Koeksisters hot when dipping is key to get the right amount to syrup drawn into the Koeksisters to get that sweat pop that all sane South Africans love and crave
A good trick to Keeping the syrup Cold 5 to place the syrup bowl into a container of iced water