Air-Fried Koeksisters: A Tasty Twist On Tradition

Koeksisters are a popular South African treat. They are deep-fried braided doughnuts infused with sugar syrup. The Afrikaner version is crispier, syrupier, and braided, while the Cape Malay version is softer, cakier, and rolled in coconut. But can you make them in an air fryer? Well, yes, you can! Here's a recipe for air-fried koeksisters with lemon syrup.

Making the syrup

The syrup is a crucial component of koeksisters, giving them their distinctive sweetness and sticky texture. Here is a detailed guide on how to make the syrup:

Ingredients:

• Sugar
• Water
• Lemon (juice and zest)
• Cinnamon (optional)
• Ginger (optional)
• Vanilla (optional)
• Juniper (optional)
• Rooibos tea (optional)
• Peppermint (optional)

Instructions:

• Combine the sugar, water, and any desired flavourings (such as lemon zest, ginger, cinnamon, or other spices/herbs) in a medium saucepan.
• Heat the mixture over medium heat, stirring frequently, until the sugar has completely dissolved. This step is important to ensure a smooth syrup.
• Once the sugar has dissolved, bring the mixture to a boil. You can adjust the heat to medium-high or high to reach a rolling boil.
• Reduce the heat to medium or medium-low, and let the syrup simmer for 10-25 minutes. The longer simmering time will help develop a more complex flavour and thicker consistency.
• Remove the syrup from the heat and add any final flavourings, such as lemon juice. The acid in the lemon juice will prevent the sugar from crystallizing.
• Allow the syrup to cool to room temperature. This step is important, as transferring hot syrup to the refrigerator can be dangerous.
• Transfer the syrup to a bowl or airtight container and refrigerate it. The syrup should be well-chilled before using it to coat the koeksisters. It is recommended to prepare the syrup a day in advance to allow the flavours to blend and the syrup to reach the ideal temperature.

Feel free to experiment with different ingredients and flavour combinations to create your unique syrup for your koeksisters!

Making the dough

Koeksisters are a popular South African treat. They are deep-fried braided doughnuts dipped in syrup. The Afrikaner version is crispier and syrupy, while the Cape Malay version is softer and cake-like, rolled in coconut.

To make the dough, you will need the following ingredients:

• Flour
• Baking powder
• Butter
• Egg
• Milk
• Salt

You may also need sugar, depending on the recipe.

First, sift the flour, baking powder, and salt into a bowl. Then, add the butter and rub it with your fingertips until the mixture resembles cornmeal. You can also use a food processor for this step, combining the ingredients and pulsing until no chunks of butter are visible.

Next, add the milk and, if using, the sugar, and mix until a soft dough forms. The dough should be soft and elastic but not sticky. If the dough is too sticky, add more flour until you achieve the desired consistency.

Once the dough is mixed, cover it with plastic wrap and let it rest for at least 30 minutes to several hours. This will give the dough time to relax and make it easier to roll out and shape.

After the dough has rested, turn it out onto a lightly floured surface and roll it out until it is about 1/4-inch to 1-inch thick. The dough can then be cut and shaped into strips for braiding.

For the traditional braided shape, cut the dough into rectangles and make two cuts in each rectangle to form three strips. Braid the strips, pinching the ends closed to ensure they don't unravel during frying.

You can also get creative with the shaping and try different designs, such as balls, petals, or triangles. Just be sure to seal any edges or ends so that your koeksisters hold their shape during frying.

Now your dough is ready for frying!

Shaping the koeksisters

Step 1: Prepare the Dough

Before shaping your koeksisters, ensure that you have prepared your dough and allowed it to rest for the recommended time. The dough should be soft, pliable, and a joy to work with.

Step 2: Decide on a Shape

Koeksisters can be shaped in different ways, including balls, braids, or petals. The most traditional and popular shape is the braid, creating neat and tidy plaits that are delightful to look at.

Step 3: Cut and Braid the Dough

Using a rolling pin, roll out the dough to your desired thickness, usually about 1/4-inch to 1 cm thick. Then, cut the dough into strips of your desired width. Typically, these strips are cut to be around 1/2-inch to 1-inch wide. Take three strips of dough, press one end together, and start braiding them, ensuring you press the other end as well to prevent them from opening during frying. Repeat this process until you have the desired number of braided koeksisters.

Step 4: Rest and Rise

Cover your shaped koeksisters with a clean cloth and let them rest for about 15 minutes to 30 minutes. This allows the dough to relax and ensures that your koeksisters will fry evenly.

Step 5: Arrange for Air Frying

Grease the basket or wire rack of your air fryer with non-stick spray. Arrange the braided koeksisters in a single layer in the basket or on the wire rack. Make sure they have enough space to cook evenly without overcrowding.

Tips for Shaping Koeksisters:

• If you are braiding your koeksisters, ensure you pinch the ends firmly. If the ends are not completely pinched together, they may unravel during frying, making them harder to work with.
• Feel free to get creative with your shapes! While braids are traditional, you can also try shaping your koeksisters into balls, petals, or any other shape that inspires you.
• If this is your first time making koeksisters, consider making them smaller, thinner, and a little flat. This will help ensure that the inside is cooked thoroughly, as it can be tricky to get the oil temperature just right on your first attempt.

Now that you know how to shape your koeksisters, you're ready to fry and dip them! Enjoy the process and the delicious results.

Frying the koeksisters

The temperature of the oil is crucial to achieving the desired texture and colour of the koeksisters. It should be heated to between 350 and 370 degrees Fahrenheit. If the oil is too hot, the koeksisters will be raw on the inside and brown on the outside. A properly heated oil will cause a piece of dough to pop to the surface within seconds of being dropped into the oil.

Once the oil is at the right temperature, it is time to fry the koeksisters. Place them in the oil in batches of three to six, ensuring they have enough space to fry evenly. Fry each side for a few seconds to a few minutes, turning them occasionally, until they are golden brown. The frying time will depend on the size of the koeksisters and the desired level of doneness.

After frying, remove the koeksisters from the oil and drain the excess oil. This can be done by placing them on a paper towel or a wire rack over a baking sheet.

Soaking the koeksisters in syrup

So, you've made your syrup and you're ready to soak your koeksisters. But how long should you leave them in there? Well, it depends on how sweet you like them. One source says to leave them in for 3-5 minutes, while another suggests just 10 seconds. One adventurous soul left them in overnight and said they were a bit too sweet, so maybe don't do that unless you have a very sweet tooth!

The syrup should be cold when you dunk your koeksisters in it. One source says to make the syrup the day before and keep it in the fridge, while another says to leave it for at least 2-3 hours. The dough also needs time to rest, so make sure you give it at least two hours, or even overnight.

The traditional method is to fry the koeksisters and then immediately dunk them in the cold syrup. But if you're not a fan of super-sweet treats, you can skip the syrup altogether and toss your koeksisters in cinnamon sugar instead. If you're feeling really adventurous, you could try an herbal twist on the syrup by adding rooibos tea, peppermint, juniper, ginger, and lemon.

Now that you know the basics, it's time to get frying and dunking! Just remember to brush your teeth after all that sugar...

Frequently asked questions