The koeksister (pronounced cook-sister) is a syrup-coated doughnut originating from Cape Malay and is usually braided or twisted into a plait. "It takes a long time to prepare but it's worth the wait," says Susan Ferreira, who demonstrated this South African delicacy at Auckland Museum's Kai to Pie Exhibition.
- To make the syrup, mix all the ingredients together, bring to the boil and simmer for 10 minutes. Set aside to cool.
- To make the batter, sift flour, baking powder and salt. Rub butter into dry ingredients.
- Add the egg and milk to the mixture. Bind together using your hands and knead the dough until it does not stick to your hands.
- Roll out the dough to a thickness of 4mm. Cut into strips of two or three and twist and plait the dough and press ends together firmly.
- Deep fry the koeksisters in oil and drop straight into the syrup while the koeksister is still hot and leave in syrup for 1 minute.