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You are here Home Industry-News Hinds Ginger and Cinnamon Spiced Koeksisters with Coconut

Hinds Ginger and Cinnamon Spiced Koeksisters with Coconut

Date Published: 20 December 2021
Published by: Hinds Spices

It’s starting to feel a lot like the festive season and there’s no better time than now to show off you’re cooking and hosting skills. These delicious festive recipes are packed with flavour and will have everyone asking for more.

Perfect for sharing and adding that extra bit of yumminess, these recipes include the strong taste of Hinds Spices, making every meal an extra special moment for you and your loved ones this festive season.

 

Ingredients

 

Koeksister Dough
•    360 g / 2 cups cake flour
•    ½ Tsp salt
•    2 Tbsp baking powder
•    30 g / 2 Tbsp cold butter or margarine
•    160 ml / ⅔ cups milk
•    2 large eggs, beaten
•    Oil, to deep fry
•    1 cup desiccated coconut, toasted

Syrup
•    500 g / 2 cups sugar
•    250 ml / 1 cup water
•    2 Tbsp fresh lemon juice
•    ½ Tsp Buffalo Cream of Tartar
•    ½ Tsp Hinds Spices Cinnamon
•    2 Tsp Hinds Pure Ground Ginger

 

Method

Koeksister Dough
•    Combine the flour, salt and baking powder in a large mixing bowl. Using your hands, rub the butter into the dry ingredients until well combined.
•    In a jug, whisk the milk and eggs together. Combine the flour mixture with the milk and eggs using a wooden spoon. 
•    Knead the dough on
a clean surface for about 10 minutes. Use a little extra flour on the surface if the dough starts to stick. 
•    Place the dough in a bowl and wrap with plastic wrap. Put the dough in the fridge for 2 hours.

Syrup
•    In a large pot combine the sugar, water, lemon juice, Buffalo Cream of Tartar, Hinds Cinnamon and Hinds Ground Ginger. 
•    Heat and stir continuously until the sugar dissolves. Remove from the heat and place into the fridge to cool down. 
•    The syrup must be used as cold as possible for the best result.

Final Steps
•    Once the koeksister dough has rested, sprinkle some flour onto a clean surface and roll the dough out into a rectangular shape about half a centimetre thick. 
•    Slice the rectangle into 12 strips, each 1cm in width. Take two strips and gently fold one over the other. After you have folded the two strips together, cut them in half to make two koeksisters. 
•    Squeeze the ends together so they don’t fall apart when you fry them. Repeat the process until you have used all the dough.
•    Heat 2 L of oil in a large pot or deep fryer. Fry the koeksisters in batches for 5 minutes on a high temperature until they are golden brown.
•    Remove the koeksisters from the oil and place them straight into the cold syrup for about 5 minutes then roll them in the coconut to serve. 
•    Store the koeksisters in syrup over-night before you roll them in coconut- they will soak up more syrup and be sweeter.

Chef's Tip
•    Keep the syrup cold. It is important that the hot koeksisters go into cold syrup. 
•    You can use half the syrup in a bowl and keep the other half in the fridge, when one half gets warm swap it out with the cold syrup from the fridge.