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Angel Chefs vegan koeksister recipe. Sugar can be substituted with agave sugar (which is diabetic friendly).

Do all the preparation a day before as the syrup needs to be cold and the dough needs to rise.

Makes approximately 45 koeksisters.


Vegan KoeksistersSyrup
1 kg organic sugar (use agave sugar as a replacement for sugar)
500g water
1 cinnamon stick
½ cup freshly squeezed lemon juice (or orange juice)
2 tsp cream of tartare
4 cm piece of fresh ginger

500g Eureka Stoned Ground Baker's Flour
2 Tbsp baking powder
Pinch of salt
1 tsp yeast
20g olive oil
300g lukewarm water
Oil for deep frying

Cooking Instructions

Place water, sugar and cream of tartar in a saucepan; stir and bring to a boil. Add the lemon juice, cinnamon and ginger and continue to simmer for 10 minutes.
Cool the syrup until room temperature. Place in fridge, as the syrup must be very cold (can put syrup in a freezer overnight).

Add flour, baking powder, salt, and yeast into a bowl and mix well. Make a well in the centre and add the olive oil and lukewarm water. Mix together until a smooth dough. Knead well for a couple of minutes.
Place the dough into an (slightly) oiled bowl and cover with clingfilm, leave in a warm place to rise.

Dust a clean surface and your rolling pin with flour.
Roll your dough out to a thickness of about 5 cm. Cut dough into rectangles of about 4 cm x 12 cm; cut each rectangle lengthways into 3 strips leaving one side uncut. Plait the 3 strips and press the cut end firmly together.
Take the syrup out of the fridge and place into a bowl filled with ice; this will keep the syrup icy cold which is so necessary.
Heat the oil up to hald full in a pot to about 160°C.
Deep fry the koeksisters (do not put too many in at once), turning once, until golden brown. Drain for a few seconds on a paper towel then dip them into the cold syrup; while they are still hot so they can absorb the syrup. Place on a wire rack or a container.


Serves 10 people

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