Ingredients

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For the syrup:

530ml water
800g sugar
pinch of salt
2,5tsp cream of tartar
1tsp ginger
1 tblsp lemon juice
1 cinnamon stick
For the dough:

300g self-raising flour
200g corn flour
pinch of salt
50g unsalted butter
25g baking powder
1\4 cup sugar
200ml milk
50ml cream
2 eggs
Method:

For the Syrup (prepare the syrup the day before for best results)

In a pan, heat up the water. Add the sugar, salt, cream of tartar, ginger, lemon juice and cinnamon stick. Bring to the boil and then reduce to a simmer. Stir occasionally. Simmer for 10 minutes. Allow to cool. Transfer to the fridge.

For the Dough:

Add the dry ingredients to a bowl and mix them together. Add the milk, butter, eggs and cream, mixing it all together. Knead with your hand for a couple of minutes. Wrap in cling film, and store in the fridge for 30 minutes. Roll out to a 1 cm thickness. Cut into strips thin strips and then short strips. To plait, tuck three strands together at the top. Fold the outer strips over into the middle, repeating until you reach the end and tuck them together.

To Fry:

Heat up half a pot of oil on a low flame. Place the bowl of syrup in a larger bowl of ice to keep it well chilled. Deep fry the koeksisters, don't put too many in at once. When golden, transfer to the syrup using a slotted spoon, draining off as much oil as you can. Leave to soak in the syrup for a while. Transfer to a cooling rack. Cool completely before eating.