Here’s the second recipe from our series from the Surf Cafe Living cookbook by Jane and Myles Lamberth. Surf Café Living by Jane and Myles Lamberth is published by Orca Publications, £17.99,www.thesurfcafecookbook.com. Photos Mike Searle.
Koeksisters (Plaited Dough Cakes)
These are like super-sweet doughnuts, very popular back home. I grew up on these bad boys and the minute I land back in Cape Town I go to my favourite milk bar and tuck in. It’s a super energy rush after tackling some big winter swells too.
- Dough: 480g (4 cups) plain flour, 5 teaspoons baking powder, 1 teaspoon salt, 125g (½ cup) butter, 375ml (1½ cups ) iced water
- Syrup: 800g (4 cups) sugar, 375ml (1½ cups) iced water, 1 teaspoon golden syrup/honey, Pinch of cream of tartar, Juice of one lemon
To make the koeksister sift the dry ingredients, rub in the butter and mix in the iced water to make a soft dough.
Roll out to a thickness of 1cm (half an inch). Cut the dough in strips and plait.
Deep fry until golden brown, remove and dip immediately in ice-cold syrup.
TIP: The oil must not be too hot, or the koeksisters will brown too quickly on the outside while remaining raw on the inside.
For the syrup mix all the ingredients and slowly heat until the sugar has dissolved. Boil for two to three minutes. Leave to cool, and store the syrup in the fridge or freezer until it is needed.
Koeksisters can also be frozen if you can’t get through them all in one go.
Serve cold and remember to dollop with fresh honey. Delish.