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Koeksisters are known and loved for their sticky, sryupy braid of goodness. However my absolute fav is a slightly different version. Also known as Spicy Koeksisters, these wonders aren’t fully drenched in syrup, and they have a great mix of nutmeg and cinnamon spice.

Whilst this is not a food blog and I’m not an expert chef. I think this recipe is worthy of being published on my platform. Simply because... I love it.


Aunty Kay’s Koeksisters

yield: 45 Servings

prep time: 25 minutes

rise time: 2 hours 30 minutes

deep-fry time: 25 minutes

total time: 3 hours 20 minutes


  • 4 1/2 cups Flour

  • 2 cup Self-Raising Flour

  • 1 1/2 cup Sugar

  • 1 t Salt

  • 2 t Ground Ginger

  • 1 t Ground Cinnamon

  • 2 t Ground Anise

  • 1 t Cardemom, husks removed and grounded

  • 2 t Tangerine Peel, finely grated

  • 3/4 cup Sunflower Oil, or vegetable oil

  • 1 extra-largeEgg

  • 1 1/2 cups Milk

  • 1 1/2 cups Warm Water

  • 1 TB Active Dry Yeast

  • 1 t Sugar

  • Oil for deep-fry


  • 2 1/4 cups Sugar

  • 1 1/2 cups Water

  • 1 Cinnamon stick

  • 2 Cardamom Pods, husks removed and grounded


  • 2 cups Desiccated Coconut


  1. Place the Flour, Self-Raising Flour, Sugar, Salt, Ginger, Cinnamon, Anise, Cardemom and the grated Tangerine Peel in a large bowl – mix to combine – add the Oil, rub into the dry ingredients until crumbly

  2. Mix the Milk and Water – divide into two smaller bowls – add the Yeast and Sugar to the one bowl and stir until dissolved – add the Egg to the other bowl, with the remaining Milk/Water mixture – beat well

  3. Add first, the Milk/Water/Yeast to the Flour mixture, stir – add the Milk/Water/Egg also to the Flour mixture – mix until you have a soft dough - see note below – cover and leave 2 hours to rise (double in size)

  4. Roll out the dough (on a floured base) to an approximate 5 centimeters (2 inch) thickness – cut into small squares – 2 1/2 centimeters (1 inch) – cover and leave to rise another 30 minutes

  5. SYRUP: Boil the Sugar, Water, Cinnamon stick and Cardemom together until the Sugar has dissolved – this syrup must be kept warm all the time (not boiling, low heat – only to keep warm)

  6. Heat the Oil for deep-fry to a medium heat – place a few pieces of dough in the Oil and fry 3 – 4 minutes until golden and cooked through – drain on paper towel and then dunk into the hot syrup for 30 seconds, turning and making sure the whole koeksister is covered, and some of the syrup has been absorbed

  7. Finally, roll into the Coconut and place on a cooling rack to cool completely


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