Koeksisters

For the syrup, combine the sugar, water, lemon juice, cinnamon stick, sliced fresh ginger and cream of tartar in a saucepan. Bring to a boil, simmer for 5 minutes without stirring, remove from the heat, pour into three shallow containers and chill in the freezer for 2 hours.

For the dough, rub the butter into the flour, baking powder and salt until crumbly. In a separate bowl, whisk the egg with the milk and water, then pour the mixture into the dry ingredients.

Knead into a soft, smooth dough, cover and let rest for 20 minutes.

Roll out the dough on a lightly floured surface to a thickness of 0.5 cm, cut into rectangles about 10×3 cm, and make 2–3 lengthwise slits in each, without cutting through the top edge.

Plait or twist each rectangle, pinch the ends firmly to seal, and let the shaped koeksisters rest for another 10 minutes.

Heat vegetable oil in a deep fryer or deep saucepan to 160–170°C. Fry the koeksisters in batches until evenly golden, without overcrowding the pot.

Immediately plunge the hot koeksisters into the ice-cold syrup for 30–60 seconds, alternating between containers so the syrup stays cold. Transfer to a wire rack to drain off the excess, and serve cooled.