Koeksisters – what’s in a name?

by Jeanne on May 23, 2004

in Baking (savoury), Dessert, Recipes - South African

KoeksustersAs any South African visitor will have noticed, my blog’s name is somewhat of a pun – if you happen to understand Afrikaans! Back home in SA we have a sweet pastry known as a “koeksister” (literally translated as “cake sizzler” and pronounced “cook-sister”).  The name comes form the Dutch koek (cake) and sissen  (sizzle) – presumable a reference to the sizzling sound they make when being deep fried.  It is one of the few things which, despite the huge South African population in London, I have not seen in mainstream stores. This is not to say that someone, somewhere is not producing them in England – I just have not come across them.

So what exactly is a koeksister? Well, the best analogy I can find is with doughnuts as they are also sweet doughy fritters, but that’s as far as the similarity goes. With koeksisters, the dough is rolled out flat and then plaited in 6cm lengths, deep-fried and then soaked in syrup and chilled overnight. They are absolutely delicious with tea or coffee and I have also seen miniature koeksisters served in lieu of petit fours. Below is a recipe, if you are in the mood for getting plaiting! But there is something of a dispute raging as to the provenance of these teatime treats.

On the one hand, we have the Afrikaans community who hold koeksisters dear and say that they were invented by their forebears as they colonised the Cape. On the other hand, we have the Cape Malay community who also claim koeksusters as their own, albeit with a different name (koesisters) in a somewhat different form – their variety is less sweet, spicier, covered with desiccated coconut and twisted as opposed to plaited. The taste is definitely more doughnuty than the Afrikaner version. Click here for a recipe for these – any comments on which is your favourite would be interesting to hear…

KOEKSISTERS

Ingredients

FOR THE SYRUP:
6 cups of water
24g of root ginger
2.5kg granulated sugar

FOR THE PASTRY:
6 cups plain flour
6 teaspoons baking powder
125g of butter
2 eggs
125ml evaporated milk
312ml lukewarm water
a pinch of salt
oil for frying

Method

To make the syrup (to be made the day before and left in the fridge to cool):

Boil 3 cups of water together with the peeled and sliced root ginger. Remove the ginger and add 3 more cups of water. Bring to boil again.

Add the sugar and allow to boil for 5 minutes. Allow to cool and store in fridge - it has to be kept in the fridge as you need your syrup to be chilled!

For the pastry:

Mix all the ingredients together and knead well, then leave to rest for 2 hours.

Roll the dough flat into an oval/square until it is 5mm thick. Cut the dough into strips 2.5cm wide. Then cut these strips into lengths of 6cm so that you are left with rectangles 2.5cm x 6cm.

Make two cuts along the length of the rectangles so that you can plait them – you are aiming for a plait similar to a 3-strand hair plait. Leave the strips attached at one end to make handling easier.

When you have plaited each one, press the three strands together firmly at the loose end end so that they do not come undone. Deep-fry each koeksister in hot oil until crisp and golden brown.

Remove with a slotted spoon and dip the whole cooked koeksister immediately into your chilled syrup. Remember – the koeksister has to be hot and the syrup cold in order for the syrup to be absorbed by the dough! Remove from the syrup and allow to cool on a paper towels before eating.

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{ 71 comments… read them below or add one }

Yolande July 2, 2004 at 2:16 pm

Dit sal fantasties wees as jy vir my ‘n paar resepte kan stuur, sodat ek vir al die huis mense in my huis kan Afrikaanse kos begin maak!!!
Die respepte lyk heerlik!!!

Reply

Jeanne July 2, 2004 at 2:56 pm

Yolande – dankie dat jy kom kuier het! Sê maar net watter soort resepte jy soek en ek sal hulle aanstuur – of sommer net op Cooksister “post”! Stuur maar die versoeke deur!

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alet November 3, 2004 at 12:56 pm

Hallo,
Ek het per ongeluk op jou site afgekom. Ek sit hier in Fresno, California.
Is op soek na ‘n resep vir “spitsroken” – dis amper soos koeksusters maar die is ‘n deeg wat lyk soos vetkoek deeg wat jy drup in die olie en die stroop is byna dieselfde as koeksuster stroop. As iemand dalk weet daarvan sal dit so waardeer word.
Alet

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Donald Dodson February 3, 2005 at 8:45 pm

Hello
I have a market stall in Petersfield, Hampshire and sell koeksusters, boerewors, biltong, drywors, ruske and loads of other goodies every Wednesday and Saturday. Anyone can order from me at the above e-mail address – or on Tel. 01730 894478
Regards

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Donald Dodson February 3, 2005 at 8:47 pm

Sorry Guys
Forgot to mention the melktert and cheese cake on Saturdays
Cheers
Don

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Caroline March 20, 2005 at 8:02 pm

Great recipes!
For the koeksusters, what type of oil should I use.
Thank you,
Caroline

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unwa jacobs April 26, 2006 at 5:21 pm

how do I know that you as European people know how to make a cape malay koeksister? This is not a racist comment I just would like to know because I am a cape malay and it was an integral part of our culture when growing up but the boere koeksuster is a twisted sister and completely different. I no longer live in S.A. and am looking for a good recipe to make rooikrans boerewors. Can you help? I look forward to hearing from you soon.
Missing home!

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Anneke June 9, 2006 at 1:20 am

Hoi! Ik zal zeker dit recept eens uitproberen, het lijkt me erg spannend. Het doet een beetje denken aan chinese ‘dumplings’ :)

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megean June 21, 2006 at 3:26 pm

hey
ive come a cross some koeksusters in the south of england in hampshire there are two shops that sell them and they are tasty pitty that they are not all over london though but still not the same as the ones back in the cape where i grew up

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Juneau July 27, 2006 at 10:51 pm

this sounds delicious!
as a child in Yugoslavija my family made something that was called “Prügelkrapfen” (a “Krapfen is similar to a donut in dough actually). I don’t know therecipethough, but it was a huge thing andit was made over open fire in the patio. There was a construction similar to the one where you roast a pig over open fire, with a handle that had to be constantly moved so the “Prügelkrapfen” would notz just burn on oneside and be raw on the other. You rolled / twisted the dough onto the “Prügel” (metal stick), then smeared honey ora sugary syrup on the dough rolled it over the fire, put more dough on it and again the sweet stuff, and so forth – without end it seemed. And after what seemed an eternity we could pluck the sweet and crispy “Prügelkrapfen” from it’s stick. Gawd, I loved it! But where can you have an open firein your patio nowaday …. and who would have such a construction? But your koeksusters looks very much like the stuff. And it sounds a lot like it. Wish I could try it.

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passionfruit October 14, 2006 at 5:22 pm

And anybdy has any idea how many calories each one have? I guess thousands!!! But it tastes like HEAVEN!!!!

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Teresa December 6, 2006 at 5:50 pm

Hello
Ek was besig om kersfees resepte te soek toe ek per ongeluk(Geluk) op jou koeksister resep afgekom het. Ek bly in Madeira Portugal en toe ek jou resep gesien het het ek onthou van die dae toe ek in die Vrystaat gebly het. Ek het grootgeword in Reitz;Vrystaat en koeksisters was vir my die lekkerste ding gewees wanneer ons skou gehad het.Baie dankie vir die resep. Ek gaan dit probeer sodat my kinders kan proe hoe lekker dit is..

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sally abrahams Durbs 2 London December 11, 2006 at 7:01 pm

I am a south african living in london and do authenic durbs style cuisine. I supply freshly cooked curries and snacks to order.

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sally abrahams Durbs 2 London December 11, 2006 at 7:01 pm

I am a south african living in london and do authenic durbs style cuisine. I supply freshly cooked curries and snacks to order.

Reply

sally abrahams Durbs 2 London December 11, 2006 at 7:01 pm

I am a south african living in london and do authenic durbs style cuisine. I supply freshly cooked curries and snacks to order.

Reply

tony hulme December 18, 2006 at 8:01 pm

I loved the home made black crusted white loaf that I used to have when I was visiting my afrikaner friends house, I have been trying to find the recipe its something like the scotch bread that we used to get in england but it is not sold where I am anymore.Can anyone give me the recipe. Thank you.

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Carine January 5, 2007 at 10:14 am

Hi, my Skotse man het koeksisters ontdek toe hy die eerste keer in Suid Afrika gekuier het en hy kon nie genoeg daarvan kry nie! Hy smeek my nou al jare lank om vir hom koeksisters by die huis te maak, so noudat ek jou resep het, sal ek die naweek dit probeer. Jy laat dit so maklik klink!

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Peter F May March 18, 2007 at 3:27 pm

I had these for the first time a few weeks ago in the Cape. They reminded me very much of the Indian sweet you sometimes can get in Indian restuarants. It is called Jalebi or Gulabi or variations of spellings — see http://en.wikipedia.org/wiki/Jalebi and http://en.wikipedia.org/wiki/Gulab_jamun
Also, you don’t mention how the SA dessert got its name of ‘cooksister’ :)

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S March 23, 2007 at 2:58 pm

Hey J!
I picked up some Koeksuster’s today @ Savannah in Wimbledon. £2.99 for 5 – rip off, but SO SO worth it. Thanks for introducing me to these babies!
Here’s a page with the address of the shop (third entry down). I’m not sure if the phone number has changed:
http://members.virtualtourist.com/m/8b6c8/49f02/c/
x

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Julie March 30, 2007 at 5:13 pm

I am fascinated with pastries that are soaked in syrup. My first experience was baklava. But a few years back a girl from india brought me what looked like round doughnuts floating in syrup. They were called “Gulab Juman” and they were
absolutely delicious, I’ve been hooked ever since.
So I know that I will make these “KOEKSUSTERS” thank you for teaching me about them.

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marisse April 13, 2007 at 1:37 pm

Here is the Malay type koeksisters which I got out of The Cape Malay cookbook by Faldela Williams, photographs by Cornel de Kock, and published by Struik.
KOEKSISTERS
Ingredients:
500g cake flour
100ml self-raising flour
100ml sugar
2ml salt
10ml ground ginger
5ml ground cinnamon
10ml ground aniseed
5ml ground cardamon
10ml ground dried naartjie peel (optional)
125ml sunflower oil
1 egg
250ml cold milk
250ml hot water
20ml active dried yeast
5ml sugar
750ml sunflower oil
sugar syrup*
150ml desiccated coconut
Method: Sift flours, sugar and salt into a mixing bowl and stir in spices and naartjie peel. Rub in 125ml oil for form a crumbly mixture. Mix milk and water and dissolve yeast and sugar in half the milk mixture. Add to four with egg and remaining milk mixture. Mix to a soft dough, then set dough aside, covered, to rise until doubled in bulk, about 2 hours. Roll dough out to a 5cm thick coil on an oiled surface. Cut off 2cm lengths and shape each into a slightly flattened doughnut shape. Set aside, covered, for 30 minutes to rise again. Heat oil in a saucepan and fry koeksisters for 5 minutes on each side, or until browned. Drain on absorbant paper or in a colander. Boil koeksisters, a few at a time, in sugar syrup for 1 minute, then drain and sprinkle with coconut. Makes 60.
SUGAR SYRUP
Ingredients:
500ml water
250ml sugar
pinch bicorbonate of soda (baking soda in Canada & USA)
10ml butter
Method: Bring water and sugar to boil and boil until sugar has dissolved and syrup is slightly thickened. Stir in bicarbonate of soda and butter and use as a dipping syrup for koeksisters, bollas and other recipes. Makes 750ml.
Attached image(s)

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marisse April 13, 2007 at 1:44 pm

Soft spicy koeksister dipped into sugar syrup and rolled in coconut
4 potatoes (medium size)
4 cups cake flour
5ml salt
5ml ground nutmeg
15ml ground cinnamon
10ml ground ginger
15ml whole aniseed
5ml fine aniseed
60ml sugar
1pkt instant dry yeast
30ml butter
250ml warm milk
60ml oil
2 eggs, beaten
coconut for dipping
oil for deep frying
Method
Boil potatoes and mash while still hot. Potatoes must be soft and smooth.
Sift flour with salt, spices and sugar. Sprinkle over yeast and mix through.
Melt butter. Add milk, oil and beaten eggs. Mix well and add to potatoes.
Make well in center of flour and add warm milk mixture. Mix into a soft dough.
Place on working surface and knead into soft, smooth and elastic like dough. Knead for about 15min.
Place in a lightly oiled bowl. Lightly oil top of dough and cover with plastic wrap.
Place in a warm place to double in size.
On a lightly oiled surface, roll dough into a sausage. Cut into equal size portions and shape like a koeksister.
Leave on a greased table to double in size for about 15min.
Fry in heated oil until golden in colour on both sides. Lift koeksister gently and reshape if needed. Drain on wire rack and allow to cool.
Take care that the oil is moderately hot in order for koeksister not to absorb oil.
Dip koeksister in sugar syrup over low heat. Roll in coconut.
HINT***Koeksister can be frozen for up to 3months before syrupping. Thaw at room
temperature and sugar as normal.
SYRUP
2½ cups sugar
2 cups water
Allow to simmer over low heat until syrupy.

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harold April 25, 2007 at 8:19 am

hello. I am from canada. And Ive had the pleasure of having these at christmas from my X mother inlaw also from SA.

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Mike May 26, 2007 at 3:04 pm

Wow these seem really great! My wife is from China and I think she will like these cakes. Thanks and keep sharing the great desserts.
All are invited to visit us at: http://www.egourmetstore.com/

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Eric June 5, 2007 at 4:56 am

Hi
My wife’s favorite … especialy in the middle of the night , out of the deep freeze.

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Daphne from Texas July 7, 2007 at 10:39 pm

Hi I loved reading your letters. Even one in Dutch!
They made me home sick. Well I have always made Koeksisters for my kids since they were little and now they ask for them all the time and they are Texan’s. I use the Sannie Smit recipe book. They are very easy and you will find all the Boerewors and South African recipes in there. Even the Melk Tert which is the best light and airy. But the Cape Malay lady that wrote in is right. Those Cape Malay Koeksisters were fabulous.
There will be no place like South Africa no matter what!
Been back last year and had a great time. Enjoyed Tizikama, Addopark and Carmel by the Sea. A retreat paradise!!!!!!!!!
Do you have a good SA fish curry recipe? Durbanites make the best fish curry! Wish I could find some one here that will open something like Sa food. There is nothing here and the possibilities are endless.Tourists on the gulf.

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Leigh Hudson July 14, 2007 at 8:00 am

Wonderful site. Daphne – I’m also in Texas (Houston) – e-mail me at thaiquila@yahoo.com to swap SA recipes!
Leigh

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Rosa August 6, 2007 at 9:35 am

How do you get the koeksusters crispy on the oustide and juicy inside? I´ve tried several times now but the next day they are soft and dry.

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Martin Cilliers August 7, 2007 at 10:41 pm

‘n Weduwee hier in die Tampa baai wêreld maak die heerlikste koeksisters. Ek het nog nooit sulke lekker koeksisters in Suid-Afrika gekry nie. Hier in Tampa, Florida, is ‘n ou wat biltong oornag reg en lekker maak. Ek dink hy gebruik ‘n dehidreerder met ‘n “fan”. Hy sê die Suid-Afrikaanse Vleisraad sê in hulle biltong brojure dat as ‘n mens enige iets anders as sout en peper op vleis sit jy weg van die vleis se geur sal neem. Hy glo hulle.
Toe ek in Suid-Afrika gaan kuier het, het my swaer vir my koedoe biltong gegee. Ek het dit langs die pad vir ‘n bruin mens gegee. Die ou van Tampa se vars bitong is tog soveel lekkerder as die ou koedoe biltong wat hulle in Suid-Afrika maak.
Ek hou van slap, stywe en krimmel pap. Het U resepte vir die maak daarvan wat ek by u kan koop?

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Anya August 8, 2007 at 7:26 pm

Dus baie maklik om pap te maak; die geheim is dat die water moet kook voor jy die meel by voeg anders sal dit nooit gaar word nie. In die swartpotte wat ons op die plaas gebruik het proe hulle die lekkerste; ou Siena het dit gemaak sonder enige sout en dit was heerlik. Vir slap pap meng jy die mieliemeel (grits in die VSA) met kouewater en roer dan in die kookwater. Vir krummelpap gebruik mens net meer mieliemeel as vir gewone stywepap. Botter voorkom dat die krummelpap droe stukke in het…
Stywe pap resep:
5-6 koppies water(½ water, ½ milk for cereal)
1 kop mieliemeel (corn flour)
½ tsp. salt
1 tbsp. botter (optioneel, maar dit proe baie lekkerder)
Kook die water in ‘n pot en voeg die sout en botter by. Roer die meel stadig im met ‘n vurk of houtlepel. Draai die hitte na medium en wag dat you pap begin borrel/bubbling. Plaas die deksel op en laat die pap simmer vir 30 – 45 minutes. (Die langer en stadiger dit stoom, die beter proe dit.)
Dit kan ook met melk en suiker vir ontbyt geeet word of met bruin sous and braaivleis, of selfs ‘n tamatie en uie smoor.
Vir Krummelpap gebruik meer meel om die krummeltjies te vorm… botter maak dit besonders.
Volg dieselfde metode vir slappap maar meng die droe mieliemeel met een koppie koue water en roer die meel en water mengsel in die kookwater met ‘n vurk… pasop vir brand sulke slappap brand erg. Slappap is baie lekker met klontjie botter en suiker of met melk en suiker… ek gebruik ook slappap vir paptert of meng dit met kaas en braai papballetjies vir ‘n snack.

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juls August 9, 2007 at 11:18 am

Hi there read your comments – great, wonder if anyone knows where I could buy a koeksuter cutter. Thanks Juls

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Sheila Gault August 10, 2007 at 8:42 pm

Love this site – even though my Afrikaans is terrible! Reply to Juls…. I bought my koeksuster cutters in Pick n Pay on my last visit. They really save time when cutting up the dough. I am in West Kent and also make koeksusters. I have family coming to visit soon and can ask them to bring the cutters and can post them on to you, if you want. There is a site http://www.fromhome.co.za and they are great at sending ANYTHING to you.
Thanks
Sheila

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carmel August 19, 2007 at 3:09 am

i am looking for the koeksister malay / cape town style the one that has some spice

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SFP September 13, 2007 at 6:56 am

I have just made my first batch ever of koeksuster and was so excited I rang my mum straight away – she is South African but we live in Perth Western Australia. She was so excited and is coming over tomorrow to try them out. I was so excited I was jumping around my kitchen and my husband was just as excited when he tasted one.
Thank you for this inspiration.
My mum had a few great tips, keep the syrup in a couple of bowls and keep them in the fridge so they stay icey cold so you can rotate them between batches. Keeping the syrup cold ensures the piping hot batter really soaks up the syrup – you should hear a hiss when they hit the syrup. She also suggested cinnamon in the sugar syrup, which i will try next time.

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Dom September 23, 2007 at 6:44 pm

Hello Everybody,
Im looking for a photography of the statue of a koeksister that we can see in Orania… Can you help me ? Thanks a lot’ !!!

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lizette September 27, 2007 at 2:52 pm

Hi all
Ive got the most wonderful malva pudding recipe mail if you would like to have it
regards
Lizette

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liz September 27, 2007 at 2:56 pm

Hi All
Im looking for a strawberry fridge tart recipe
regards
liz

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liz September 27, 2007 at 3:11 pm

hi everybody
I would like to have a real indian curry recipe the hot, strong one with all the trimmings. can someone please help.
liz

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bev September 28, 2007 at 8:10 pm

Hi I am a South African and had to chuckly when I read how many calories!!! I don’t know too man South Africans who care they will be on my dinner menu this Canadian Thanksgiving thank you for the entertaining coments.
Bev

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auntie jo October 16, 2007 at 11:32 am

i’ve just discovered your blog and i like it a lot, i like your name and the story behind ;-) i’ll come back often

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Martin Cilliers October 26, 2007 at 7:05 pm

Ek maak die lekkerste biltong, (beter as enige bees, Springbok of koedoe wat jy in Suid-Afrika kan kry), ek maak ook beter en lekker slap, stywe en krimmel,(putu) pap. Ek eet nou al vir tien talle jare pap in die oggend, elke oggend.
My vrou maak die wêreld se lekkerste melktert, koeksusters, bobotie ender Suid Afrikaanse disse.

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Engela Fortuin January 10, 2008 at 8:03 pm

Alet in Fresno,California
Jy het ‘n resep gesoek vir “Spitzroken”;weet nie of jy dit toe gekry het nie,maar hier is dit weer :
STROOP
1.25 liter water
600g (750ml) witsuiker
knippie sout
2ml amandelgeursel
BESLAG
170g (300ml) koekmeelblom
1ml sout
300ml melk
40g (50ml) botter/margarien
4 groot eiers
sonneblomolie
Verhit die water,suiker en sout tot kookpunt en roer net totdat al die suikerkorrels gesmelt het.
Kook die stroop 10 minute lank sonder ‘n deksel.
Laat dit afkoel tot lou.
Roer die geursel by en verkoel die stroop tot yskoud.
Sif die meel en sout saam.
Laat die melk en die smeer opkook.
Verlaag die hitte,voeg die meel alles tegelyk by die melk en roer dit vinnig met ‘n houtlepel totdat die mengsel nie meer aan die wand van die kastrol vaskleef nie.
Laat dit afkoel tot lou.
Voeg die eiers een vir een by en klop baie goed na elke byvoeging.
Verhit die olie tot taamlik warm.
Skep teelepelsvol beslag in die olie en bak ‘n paar poffers op ‘n keer tot goudbruin en gaar – die olie moenie te warm wees nie,want dan verbruin hulle te vinnig en kry nie kans om binne-in gaar te word nie.
Skep die gaar poffers met ‘n gleuflepel uit en dompel hulle dadelik in die yskoue stroop.Skep hulle met ‘n dreineerspaan uit die stroop en plaas hulle in ‘n enkele laag op ‘n bord.
Lewer sowat 40 strooppoffers.

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Trorokics February 18, 2008 at 6:31 am

Hillary had sat southern when she blinded the children of her employment!

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LUCAN BOUKERS February 27, 2008 at 4:56 pm

Thankyou so much for the recipe. Im currently an exchange student in Germany and going to cook something South-African for my class, so i thought the koeksister recipe would be the perfect treat!!!!!

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Lisa March 7, 2008 at 7:42 am

Like your blog and will try to make these Koeksisters. I am searching for african cookie recipes(any hints?) and found yours, allthough it’s not really a cookie it still is great, they look a bit like worms!

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Lisa March 7, 2008 at 7:44 am

I wonder,begrijp jij ook het nederlands zoals wij dat spreken (dus dat is dan: zoals wij spreek (is het niet?))

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sunny June 3, 2008 at 7:13 am

I will have to try making these for my husband, he is from Jo’burg:-)

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Liesl July 8, 2008 at 3:08 pm

I came across your site by accident – what a pleasure! I am now living in Brisbane, Australia for 7 months….I will definately be trying the koeksuster recipe as I have not seen any since we have been here.

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helena July 9, 2008 at 5:08 pm

I simply adore Koeksisters!!! I’m Portuguese, lived in S. Africa some years ago and now I’m in Portugal. I’ve tried to make these wonderful sweets several times but they never came out all right (crispy outside and soft inside) despite having followed the recipes.They end up all soft. I don’t really know what’s the “trick”. Here in Lisbon there was a place where I could get them, as well as other s.african specialities. But unfortunately it has closed down. Will anyone tell me the “secret”. I know the theory: you have to dip the fried coeksisters immediately in the iced syrup. But even so, I didn’t manage.
thanks

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m July 21, 2008 at 9:21 pm

In Edinburgh we had a wonderful SA cafe called Ndbele and they sold Cooksisters – Ndbele RIP!

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Terry September 17, 2008 at 6:14 am

The koeksusters made by some Afrikaans speaking people are typically very soft and syrup-laden, made with yeast. Do you perhaps have a recipe for this type of koeksister?
Thanks,Terry

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marcelle solomon September 26, 2008 at 2:35 pm

i have tried koeksister when my mother makes them.
they are delicious.

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Cindy Karrar September 30, 2008 at 8:11 pm

Hi,
I’m am living in the United States and was looking for a peanut butter cookie recipe that I used on the back of the bag of chips I bought. Well, I had made the cookies for my son who is at college. He liked them so much I was going to make them for him again and bought another bag of chips. The recipe was not on the new bag, so I searched the Internet for the recipe, and yours was the only original recipe I found. Thanks so much for making it available!!

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VIRGINIA SHARP December 21, 2008 at 11:09 pm

I was born Durban 67 years ago but now sit freezing in Ontario Canada – Gods freezer. I had a wonderfull SA cook book & made cooksisters, wow – were they good – but house fire. Tried to get Tim Hortens to make um , but!? I have been been given lots of pancake mix & syrup, gave to my son & he said “NO THANKS, still have the last lot” so i decided i would see if i could make cooksisters from them – LOL wish me luck. My daughter took me to see “Umoja” afterwhich she said “now i have something to be proud of in my South African background” she is 32 & was there for a short while as a baby,but she reads about it but that is not getting to know & love it like i do. She has travelled a lot like lived India, Orient & Napal. I have sent this site to here in hopes she will cook me cooksisters – hi hopes

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virgonia Sharp - dindy December 21, 2008 at 11:37 pm

I forgot, I live in Niagara & this weekend we got higher then knee high snow & so ccccold. For thoses who are not South African & wonder about the non english postings – South Africa has 11 official languages but more spoken. We also seperate 2 ocean – one cold from pole the other warm form India & 6in difference – a must to see – South Africa offer so much, well worth a visit – also to try the foods there. I hope South Afric will soon wake up & find herself & in good ways/health. I have e-mailed this site to many, Scotland. Mexico & more.

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Hila January 20, 2009 at 10:47 am

Hey
There is a SA lady now living in london who has opened a catering company that makes SA food you can contact her at dawn@orangecrushcafe.co.uk or 07958 148 676.
This is the last menu I have from her
he Orange Crush Bakery
All our products are free from added artificial colours and preservatives and are freshly baked on order just for you in our own home kitchen.
Delivery Menu
All the items below will be sent recorded standard next day delivery and can be delivered to any UK based home or office address. Please note items can not be delivered to a PO Box.
All items can be frozen in an air tight container unless specified on the packaging. Please let us know if you suffer any food sensitivities or allergies at the time of ordering.
Koeksisters
Guaranteed to make any South African long for home! Braided fingers of sweet dough, deep fried and coated in a thick syrupy sauce. The ingredients in this recipe bear a similarity to donuts but are undeniably yummier!
£3.53 / 10 per Tray
Rusks
These solid biscuits take 12 hours to bake and are well worth waiting for! Lightly flavoured with hints of buttermilk and vanilla, they are lovely for dunking in tea and coffee. Due to the long drying process the rusks will last for weeks in an air tight container.
£3.52 / 15 Rusks
Pampoenkoekies
Sweet pumpkin fritters, lightly fried leaving a crispy outside and a delicious soft centre. Pampoenkoekies are traditionally served with cinnamon and sugar or a caramel sauce (not included).
£4.43 / 8 per Tray
Vetkoek
This Afrikaans delicacy is a type of savoury bread, deep fried and customarily served with savoury foods such as mince.
£3.43 / 6 per Tray
16-Hour Christmas Cake
This classic, moist, brandy-spiked fruit cake recipe has been passed down through many generations and is believed to date back to the 18th century. The cake gets its name from the 16 hours preparation time in soaking and baking. Due to the slow cooking time of this cake it can be kept for ages in an air tight container. Can be prepared with or without white royal icing.
£8.59 / 15 Slices
Carrot Cake
Originally believed to be of American origin, this delicious cake has an air of wholesomeness about it. Because carrots provided a cheaper and more easily available alternative to other sweeteners, their use was encouraged again during WW2, at the time of rationing. However, carrot cake didn’t really take off in popularity until the last quarter of the 20th Century; now you’ll find it in coffee shops world over.
£5.48 / 10 Slices
Fairy Cakes
Moist, soft fairy cakes topped with a creamy butter icing. Our traditional American cup cake recipe is simply delectable and the cakes never last longer than a half a day at home! Often made for school bake sales, they are always a requested favourite.
£3.47 / 15 Cakes
Chocolate Orange Cake
A moist and tasty cake with a delicious combination of the classic chocolate orange flavours. This cake is low calorie in comparison to most due to the fact that it does not contain butter or eggs.
£5.09 / 10 Slices
Chocolate Brownies
Don’t be fooled by their innocent appearance! These devilish brownies contain 2 slabs of chocolate and are worth every bite. For an extra treat lightly warm in the microwave and serve with hot chocolate sauce or cream (not included).
£4.46 / 10 Brownies
Double Choc Chip Cookies
These decadent cookies are made with a whole slab of chocolate and a bag of choc chip cookies and sit somewhere between chewy and crumbly. An absolute must for chocolate lovers.
£3.62 / 12 Cookies
Pure Chocolate Cornflake Cakes
These chewy, sticky, mini indulgences contain a slab of pure dairy milk chocolate and are a favourite amongst kids. Cornflake Cakes are great for children’s parties.
£4.74 / 12 – 15 Cakes
Chocolate Muffins / Blueberry Muffins
Always a classic favourite. Our spongy, moist chocolate chip or blueberry muffins are great for an on the go breakfast.
£3.75 / 10 Muffins
Choc Dipped Butter Biscuits
Soft lightly browned butter biscuits, cut into an assortment of shapes and sizes, and dipped in melted chocolate.
£2.07 / 15 Biscuits
Glazed Chelsea Buns
This currant bun that was first created in the 18th century. The bun is made with dough flavoured with mixed fruit, cinnamon, and a sweet spice mixture. A sweet glaze covering is added before the rolled-up dough is sliced into individual buns and baked.
£2.65 / 6 Buns
Dairy Cream Vanilla Fudge
Freshly made creamy fudge from our kitchen to your mouth. We are always working on new flavours why not suggest one for us to make for you?
£2.15 / 10 Squares
Banana Bread
An absolute must for banana lovers. This delectable bread is crammed full of bananas creating a lovely moist, rich loaf. Can be warmed in the microwave and served with fresh butter for a delightful treat (butter not included).
£2.54 / 1 Loaf
Cheese, Spinach & Ham Bread
This white bread loaf is generously stuffed with garlic, olive oil, spinach, honey roasted ham, and coated in a top layer of melted cheddar. Gorgeous all on its own, or enjoyed with a good pasta.
£1.47 / 1 Loaf
Garlic Bread
Our appetizing home made garlic bread is enough to give any shop bought variety a run for its money. We would not suggest eating this before any romantic plans!
£1.47 / 1 Loaf
AVAILABLE FOR COLLECTION ONLY
Due to the fact that the items below need to be kept refrigerated, the following can only be made for collection in Maidstone, Kent. We are currently in negotiations with a courier partner whom we hope will be able to assist us in the home delivery of these items. We may be able to deliver larger orders around the area but please contact us to arrange this.
Peppermint Crisp Pudding /Yskas Tert
This delicious mix of coconut biscuits, condensed milk, rich dairy cream and mint chocolate is always a South African favourite and is perfect for a truly decadent after dinner treat.
£5.45 per pudding / Serves 10 – 12
Melk Tert/Milk Tart
A traditional South African milk based tart, with a sweet pasty base, flavoured with hints of cinnamon, vanilla and custard.
£5.45 per tart / Serves 10
Bobotie
Most South Africans have their own version of this customary favourite originally of Cape Malay origin. Bobotie is a fruity, herby, mild curry dish with a dairy and egg topping – sounds a little unconventional but tastes great! Traditionally accompanied with rice and sambals (not included).
£9.50 / Serves 6
Home Made Pizza Base
We may not be Italian but we sure know how to make a lovely pizza! All pizza bases come ready to bake, rolled into shape with a delicious home made tomato base. All you need to do is add the toppings. Why not have a ‘create your own pizza’ party for a novelty idea!
£2.25 / Approx 8 regular slices
Delivery Information and Terms of Sale
All delivery items will be sent recorded standard next day delivery and can be delivered to any UK based home or office address. Please note this excludes the 16 hour Christmas Cake, the koeksisters, and rusks as these items need more than 1 days preparation time.
Please note items can not be delivered to a PO Box.
Postage prices will be determined on ordering and start from around £2.66 depending on the weight of your parcel.
All items can be frozen in an air tight container unless specified on the packaging.
Please contact us prior to ordering should you require allergy advice on our products or suffer from any food sensitivities.
Prices are subject to change without prior warning.
Should you receive a damaged or defective delivery, please make sure to return it to us in its original condition within 7 days of receipt. Once we receive the damaged item we will send you a replacement immediately. If for some reason we cannot send you a replacement, a full refund will be issued for the price you paid for the item plus post and packaging.
Dispatch is aimed no later than 1-2 days after your order. All orders are dispatched by Special Delivery, guaranteed by Royal Mail to arrive by 1 pm the following working day and a signature is required on receipt. Orders placed after 11am (UK time) will be added to the next day’s deliveries for the following working day. WE RECOMMEND YOU CHOOSE A DELIVERY DATE AT LEAST ONE DAY EARLY TO AVOID DISAPPOINTMENT. Due to the 24 hour preparation time of koeksisters, rusks and the 16 hour cake, these items could take 1 extra business day.
Please note if any specialty items are requested we may need to extend the dispatch time to allow us chance to source your specific ingredients should we not stock them in our pantry.
If delivery is to a residential address then it may arrive on a Saturday. Working days are Monday to Friday excluding Public Holidays in England.
Delivery will be by Royal Mail. If nobody is available to take receipt delivery may be attempted to a neighbour. Otherwise, a card will be left with details of how to arrange redelivery or collection from the local post office.

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Danny Robinson March 14, 2009 at 9:44 am

Anyone who can get to the Harringay area of North London ought to visit Yasar Halim Mediterranean bakery at the corner of Green Lanes and Pemberton Road, N4. Photo here:
http://www.geograph.org.uk/photo/733067
They sell something very similar to these cook sisters, but they are ball shaped rather than plaits. They were selling at 8 for £1 when I got some yesterday.
I thought they were Greek / Turkish. I hadn’t realised they were also a South African delicacy until I happened to show a friend, who recognised them instantly.

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Melanie Muir March 31, 2009 at 1:25 pm

Hi
I live in Milton Keynes and Cruga in Kiln Farm, Milton Keynes sells bith Koeksusters and Milk Tart. They also make their own boerewors and biltong, as well as supplying to other stores throughout the UK.

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Sarah Pipilini May 31, 2009 at 1:43 pm

Fuck Me!!! Two and half kilograms of sugar?? It’s no wonder our forefathers gathered up their clans and pissed off into the inland on ox-wagons! They needed Ritalin after all this!
But having said that, thanks for the recipe cupcake. I’m gonna try this for our inveterate sour-pusses here!

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Tanya Melloul June 25, 2009 at 12:56 am

I feel as though I am back in SA when I read your koeksuster blog. Thank you for sharing so many amazing
recipes

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Gillian September 6, 2009 at 12:09 pm

does anyone have a good recipe for a potjie? i once had one in SA that had been on the go for 3 days… i have never forgotten the taste… though thinking about it it may have been the beer that was used… also, for that incredible mutton curry… medium strength with rossyntjies…mmmmmmmmm

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nancyhector September 12, 2009 at 11:41 pm

I was going to make koeksusters this morning, but forgot I have to put the syrup in the fridge overnight. Well, this little gannet will have to wait until tomorrow, to be a gutz!
I was able to buy the BEST biltong I have had outside of SA (I live in outback North Queensland)from Springbok Foods, on the Gold Coast. ‘WET’, my favourite!! They also sell koeksusters, but won’t post them. No matter, will have a try tomorrow. Lovely to read Afrikaans again.
A few years ago, coming round from a thyroid op, they thought I was “speaking in tongues” as I spoke Zulu for more sentances than I can remember now!! I was born in Durban 63 years ago, and came to OZ in 1970.

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nancyhector September 12, 2009 at 11:57 pm

I still have the program complete with recipes in Afrikaans (beyond my school ‘taal’)from “A Kiss on your KOEKSISTER” starring Pieter-Dirk Uys. I took my then 11 year old Daughter to meet my parents, and while in Durban saw one of the funniest shows I’ve ever seen. This was 1990. So anyone want me to scan the recipes for say “FEESTELIKE BOBOTIE (vir Republiek Dag) or EVITA se SOSATIES : (Ideaal vir ‘n Indaba) and many more!!

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Vicki September 28, 2009 at 11:10 am

O thank you so much for having this recipe online, it is something that I miss most from SA and England’s best alternative to it just isn’t the same! Looking forward to coming back here time and time again to make food from SA that I miss and will pass the site on to my parents in NZ too!

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Mrs Amanda Muller November 10, 2009 at 5:18 pm

Hi,
My naam is Amanda Muller, ek het nou so lekker aan al die briewe gelees, ons woon is Paradise TX 17 jaar in Amerika en die koeksister resepte gaan beslis
beproef word! Ek boer met snyblommecutflowers en het altyd baie tyd om boerewors self te maak. Dankie vir al die resepte!

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Joan Moon November 29, 2009 at 3:55 pm

It looks like you need an entry from Ohio, US…I will have to try these recipes…oh, right…I need to figure out the conversions first! Thanks for sharing.

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renee March 5, 2010 at 6:32 pm

are blueberry muffins fatting see i am on a diet an my mom says their good for you and they have alot of fiber in them but on the box it said 1g of fiber i was like where’s the fiber at in this it’s nothing but sugar.

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Louis June 13, 2010 at 12:46 am

There is a difference between a koeksister and a koesister. The one is the recepe as above and the other one is the Malay one. Thought I will share it with you.

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Eugene September 27, 2010 at 9:50 pm

Hi Your Koeksister recipe is for how many koeksisters?

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Eugene September 27, 2010 at 9:53 pm

Hi Amanda Muller
Kan jy my jou boere wors resep stuur en waar kry mens n wors stopper

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Rawiyah May 26, 2011 at 12:25 pm

Hi! I am actually looking for the origin of the Koeksister in the Cape, and thought of checking out the Bo Kaap museums for some information. I have two blog posts relating to the koeksister. Check it out at
http://sketchingserendipity.blogspot.com/2011/03/wanted-sunday-koeksister.html
and
http://sketchingserendipity.blogspot.com/2011/05/mothers-day-madness-koeksister-trial.html
This is an incredible blog, i hope to sift through older posts soon.

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