1 litre water
100ml condensed milk
11 cups cake flour
50ml baking powder
7ml salt
125g butter
Sunflower oil for deep frying

15 cups sugar
1,875 litres water
500ml golden syrup
12,5ml cream of tartar

  • Mix the syrup, water, sugar and cream of tartar until melted over a high heat.
  • Do not stir after it has begun to boil lower the heat slightly.
  • Pour into 2 dishes and refrigerate over night.
  • Mix the water and condensed milk.
  • Sift together the flour, baking powder and salt.
  • Rub the butter in the flour mixture and add water and condensed milk.
  • Press together to form dough, add more flour if necessary.
  • Cover dough with a damp cloth and leave to rest for about 2 hours.
  • Roll dough on to a floured board, cut 10cm x 1cm strips and plait two at a time. Cover with a damp cloth.
  • Heat oil and deep fry.
  • Remove from oil when cooked (should be golden brown) and add cold syrup.
The reason for splitting the syrup into two bowls is so that you can keep one bowl of syrup cold while you are busy with the other one. Alternate the bowls of syrup in the refrigerator to ensure you are alway using a very chilled syrup. The syrup must be kept chilled in order to make crispy koeksisters.


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