whattheduck (53) in #photography • 6 years ago
Hello eSTEEMed humans of the interwebs!
Today I present to you probably the most unhealthy thing South Africa has dreamed up.
It is also probably one of the most delicious.
But. Diabetes alert, for realsies though. They aren't good for you. They're good though, soooo goood.
Once a year treat, yes? YAAASSSS.
So, we're known for being the Braai capital of the world (we're the only ones who braai, so I feel like it's a default win...the rest of the world Barbeques....but Braais are different...I've lost my train of thought) and we're notorious meat eaters. We eat SO much meat.
I'm here to prove that while we do like steak or a good boerewors (farmer's sausage, no hom*o) on the braai, we are also nice people and we're nice to vegans.
This one can be made for those who don't mind a little milk and butter, but can easily be adapted for our vegan fronds (fronds is vegan for friends, catch up now.) around the world.
First, a little history.
Koeksisters literally translates to ''Cake Sisters.''
Legend has it a pair of sisters decided to braid their doughnuts like they braid their hair and fry them until they're golden as the sun and sweet as their sisterly bond.
The result is a little golden braid with a crisp outer shell and a sticky liquid center, scented traditionally only with lemon.
Since I've moved to Cape Town, I've fallen in love with the Malay flavour profiles and added Cardamom, Star Anise, Orange, Vanilla and Cinnamon to the party all held together with a good pinch of salt. The adjustment has changed them from a pretty delicious snack that tastes of pure sugar, to something a little rounder and warmer (as a result I've also become a little rounder....and with winter coming it's bound to keep me warmer....)
While they're usually served as is with a strong cup of coffee, I add fresh tart fruit to cut through the sweetness. We're reaching the end of raspberry season so these ruby beauties did the trick.
Here's how to make 'em:
INGREDIENTS
SYRUP
- 1 1/2 Cup water
- 2 1/2 Cups White Sugar
- Zest and Juice of 1 Lemon
- Zest of 1 Orange.
- 1 Tsp Vanilla Extract
- 1 Star Anise
- 2 Cardamom Pods
- Pinch of Salt
Method:
- Bring water and sugar to a boil in a large pot with star anise and cardamom.
- Stir until completely dissolved and boil for 10 minutes over medium heat. Do not let it colour.
- Stir in lemon and orange zest, lemon juice, salt and vanilla and decant into a glass or steel bowl (it's just easier to clean.)
- Place in freezer to chill while you make your dough
DOUGH:
- 1 1/2 Cups Cake Flour
- 4 tsp Baking Powder
- 1 Tbsp Salted Butter (or margarine for a vegan version.)
- 1/2 cup Whole Milk (or coconut milk for a vegan version.)
- 1 tsp Vanilla extract
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Salt.
To Fry:
- 3 Cups Canola or Vegetable Oil.
Method:
- Sift flour, baking powder, cinnamon and salt into a large mixing bowl.
- Melt butter in microwave-safe container and add milk and vanilla.
- Pour milk and butter mixture into flour and mix to form a dough- if too dry add milk a Tbsp at a time until it comes together.
- Knead lightly and roll out into a 1cm/ 1/2 inch thick rectangle.
- Cut into thin 1cm wide strips and braid 3 strips together. Pinch ends to seal. They're traditionally served in long braids, but I cut mine in quarters to make sweet little co*cktail Koeksisters.
- Heat oil in large pot until a flick of flour dropped in bubbles gently. Add a few koeksisters at a time, careful not to let them touch or they'll stick together, and fry until golden brown and floating.
- Remove from oil and immediately place into cold syrup to soak until cooled completely. Drain on a wire rack to let excess drip off and refrigerate or freeze until serving (They're best straight out of the freezer, as the syrup prevents them from freezing solid.)
** The syrup must be ice-cold or they'll go soggy, check the temperature regularly and return to the freezer to chill before frying the next few.
Sprinkle them with raspberries or a drizzle of passion fruit pulp and serve with strong black coffee.
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