Syrup: Dissolve the Sugar in the Water in a large saucepan – add the Cream of Tartar, Ginger and Cinnamon and let boil over high heat for 5 minutes – remove from heat and stir in the Glycerin, if using (Glycerin adds a little more shine to the Koeksisters) – leave syrup to cool completely then refrigerate for at least 6 hours or overnight (the syrup must be ice-cold)
DOUGH:
Sift together the Flour, Salt and Baking Powder in a large mixing bowl – rub Butter into the dry mixture until crumbly
Whisk together the Egg and Milk – add to the Flour mixture and knead until a dough forms (at least 5 minutes) – the dough must be soft but still firm enough to roll out – cover and let stand 2 hours
Roll out the dough on a floured board – 1 cm (1/4 – 1/2 inch) thick – cut into same size strips (you can do long or short strips – 20 cm (8 inch) strips are usually preferable – plaid or simply rolled (see picture below)
Deep-fry in small batches at 190 deg C (375 deg F) 1 – 2 minutes or until light brown – remove using a slotted spoon and quickly drain on paper towel
Place the bowl of chilled syrup over a bowl with ice – this will prevent the syrup from warming too quickly once the dipping starts
Dip each fried hot Koeksister quickly in the ice-cold syrup – remove using a slotted spoon, shake excess syrup off gently and place on a wire rack over a baking sheet to dry a little
Notes
Recipe Credit: Alida Viljoen
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.