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South African Koeksister

The South African Koeksister is a traditional Afrikaner dessert, prepared by frying a dough & then infusing it in syrup or honey.

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By DenisiyaPublished on December 7, 2018
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South African Koeksister
⏱️
Prep Time15 mins
🍳
Cook Time23 mins
⌛
Total Time38 mins
🍽️
ServingsMakes 8 Koeksisters
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This Recipe Makes 8 Koeksister’s

The South African Koeksister is a traditional Afrikaner dessert, prepared by frying a dough & then infusing it in syrup or honey.

The word “koek” derives from the Dutch word, meaning a wheat flour confectionery & “sister” refers to the tradition of two sisters plaiting doughnuts & thereafter dunking them into syrup. Most often, people mistakenly think that the word “sister” in koeksister refers to a sibling, as the Afrikaans spelling in this case is “suster“. As a result, koeksister is sometimes misspelled as “koeksuster”.

This sweet treat should not be confused with the Cape Malay version called koe’sister which is a spicy dumpling version with a cake-like texture, & is often finished off with a sprinkling of coconut.

Koeksisters are traditionally made with yeast, although for this recipe I have omitted the yeast. They are still as delicious as the ones prepared with yeast.

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Ingredients

Scale:
Base Yield: Makes 8 Koeksisters
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Step-by-Step Instructions

35 Steps
  1. Step 1

    Add the all purpose flour to a mixing bowl.

    Step 1 visual guide
  2. Step 2

    Add in the baking powder.

    Step 2 visual guide
  3. Step 3

    Mix well.

    Step 3 visual guide
  4. Step 4

    Add in the butter.

    Step 4 visual guide
  5. Step 5

    Using your hands, rub the butter into the flour.

    Step 5 visual guide
  6. Step 6

    It should resemble breadcrumbs.

    Step 6 visual guide
  7. Step 7

    Pour in the sourmilk (maas) or plain yoghurt.

    Step 7 visual guide
  8. Step 8

    Thereafter, pour in the milk.

    Step 8 visual guide
  9. Step 9

    Mix well until a dough forms.

    Step 9 visual guide
  10. Step 10

    The dough will not be so pliable, so flour a surface & begin kneading the dough until smooth.

    Step 10 visual guide
  11. Step 11

    Once the dough is smooth, place it in a lightly greased bowl & cover the bowl with cling wrap. All the dough to rest for an hour or more.

    Step 11 visual guide
  12. Step 12

    Whilst the dough is resting, get started on the syrup.

  13. Step 13

    Add the sugar to a small pot.

    Step 13 visual guide
  14. Step 14

    Pour in the water.

    Step 14 visual guide
  15. Step 15

    Add in the cinnamon stick.

    Step 15 visual guide
  16. Step 16

    Turn up the heat to medium & stir until the sugar dissolves.

    Step 16 visual guide
  17. Step 17

    Once the sugar has dissolved, bring the mixture to a boil.

    Step 17 visual guide
  18. Step 18

    Thereafter, turn down the heat to low & allow the syrup to simmer for 20 minutes.

    Step 18 visual guide
  19. Step 19

    When the syrup is done, remove from heat & set aside.

  20. Step 20

    When the dough is done resting, it should be much softer & would have expanded in size.

    Step 20 visual guide
  21. Step 21

    Divide the dough into 8 pieces.

    Step 21 visual guide
  22. Step 22

    Take one part of the 8 pieces & divide it into 3 equal parts. This will be used to make the plait.

    Step 22 visual guide
  23. Step 23

    Roll the 3 pieces using your palm into rope like shapes. Making sure that their lengths are the same.

    Step 23 visual guide
  24. Step 24

    Next, join the top of the 3 ropes together.

    Step 24 visual guide
  25. Step 25

    Begin plaiting into a braid – take the far right rope over the middle rope, then the far left rope over the middle rope, continuing until you reach the end. Tuck the bottom of the braid under.

    Step 25 visual guide
  26. Step 26

    Continue the same process until all the braids are done.

    Step 26 visual guide
  27. Step 27

    Heat enough vegetable oil in a deep pot for deep frying.

    Step 27 visual guide
  28. Step 28

    Once the oil is hot enough, carefully place the braided dough’s into the oil.

    Step 28 visual guide
  29. Step 29

    After a few minutes you will notice them puff up.

    Step 29 visual guide
  30. Step 30

    Fry each side until golden.

    Step 30 visual guide
  31. Step 31

    Once the braids are fried, remove & drain off excess oil on a paper towel.

    Step 31 visual guide
  32. Step 32

    Next, soak the braids into the syrup that was prepared. Soak them for about 3 minutes on each side.

    Step 32 visual guide
  33. Step 33

    These South African Koeksisters may be served as is or you can go ahead & toss them in desiccated coconut.

    Step 33 visual guide
  34. Step 34

    Enjoy your South African Koeksister with a hot drink.

    Step 34 visual guide
  35. Step 35

    These Koeksisters last up to a week in an airtight container.

    Step 35 visual guide
Video Tutorial

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Frequently Asked Questions & Cooking Tips

Expert kitchen guidance and troubleshooting for making the best South African Koeksister

How should I store South African Koeksister to maintain freshness?

Store in an airtight container at room temperature for up to 1 to 2 weeks. For milk-based sweetmeats like burfee or soji, refrigerate in an airtight container for up to 7 to 10 days.

Can I substitute butter with margarine or oil?

Pure butter or ghee provides the authentic rich aroma and texture characteristic of traditional Indian sweetmeats and bakes. Margarine can be used in a pinch, but butter delivers superior flavor.

Denisiya - Founder & Chef at EatMee Recipes
About the Creator

Meet Denisiya

Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.

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