South African Koeksisters — Traditional Syrup-Soaked Fried Pastry Recipe

 Golden from the oil, ice-cold syrup drawn deep into every fibre — the koeksister is one of South Africa's most iconic, most celebrated, and most irresistible sweet treats.

By K.B. Shivuri · The Seasoned HearthPrep: 30 min + 4 hrs syrup chillingFry: 30 minMakes: 24–30

There are few things in South African baking more satisfying to make — or more instantly beloved when you place them on a table — than a plate of homemade koeksisters. They vanish before you can even sit down. They are the kind of sweet treat that makes people close their eyes when they eat them.

Koeksisters (pronounced cook-sisters) are a traditional Afrikaner pastry: plaited or twisted strips of fried dough that are plunged, while still piping hot from the oil, directly into ice-cold spiced syrup. The extreme temperature difference — boiling hot dough meeting near-frozen syrup — creates a vacuum effect that draws the syrup deep into the pastry. Every bite is intensely sweet, slightly sticky on the outside, and moist all the way through.

The technique sounds dramatic, and it is. But once you understand the principle — hot dough, cold syrup, work fast — koeksisters are absolutely achievable for any home baker. The most important thing you can do is make your syrup the night before and keep it in the fridge until the very last moment. Let me show you how.

Syrup Chill

4+ hrs

Prep Time

30 min

Fry Time

30 min

Makes

24–30

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The Two Types of Koeksisters

Before we begin, it is important to know that there are two completely different koeksisters in South African cooking — and they are not the same thing at all.

Afrikaner koeksisters are the plaited, syrup-soaked fried pastry in this recipe — golden, glistening, and intensely sweet. Cape Malay koeksisters are a softer, rounder doughnut-style pastry spiced with cinnamon, aniseed, and cardamom, rolled in coconut — a completely different flavour profile and texture. Both are South African, both are wonderful, and both deserve their own recipe. Today we are making the Afrikaner version.

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What You Will Need

For the Syrup (make this first — must be very cold)

• White sugar4 cups (800g)
• Water2 cups (500ml)
• Cream of tartar¼ tsp
• Ground ginger½ tsp
• Cinnamon stick1
• Lemon juice1 tbsp

For the Pastry Dough

• Cake flour3 cups (380g)
• Baking powder3 tsp
• Salt½ tsp
• Cold salted butter, cubed60g
• Large egg1
• Full cream milk¾ cup (180ml)
• Sunflower oil for deep fryingenough to fill pot 8cm deep

The Seasoned Hearth tip — the syrup must be ice coldThe contrast between hot fried dough and ice-cold syrup is the entire technique behind koeksisters. The syrup must be almost frozen — not just cool, not just fridge-cold, but as cold as possible. Make it the night before and keep it in the back of the fridge. Some bakers place the syrup dish over a bowl of ice while frying. This is not excessive — it is essential.

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How to Make Koeksisters — Step by Step

Step 1 — Make the syrup (the night before)

1. 1
   Combine the sugar, water, cream of tartar, ginger, cinnamon stick, and lemon juice in a saucepan. Stir over medium heat until every grain of sugar is completely dissolved — do not let it boil until all the sugar is dissolved or it may crystallise.
2. 2
   Once dissolved, bring to a gentle boil. Simmer for 5 minutes without stirring. Remove the cinnamon stick. Allow to cool completely at room temperature, then refrigerate overnight or for at least 4 hours. The syrup should be cold — close to set — when you use it.

Step 2 — Make the pastry dough

1. 3
   Sift the flour, baking powder, and salt into a large bowl. Add the cold cubed butter and rub in with your fingertips until the mixture resembles fine breadcrumbs with no visible butter pieces remaining. Work quickly to keep everything cold.
2. 4
   Whisk the egg and milk together in a jug. Make a well in the centre of the flour mixture. Pour in the egg and milk mixture and stir to form a soft, smooth dough. It should be slightly sticky but manageable. Do not overwork.
3. 5
   Wrap the dough tightly in cling wrap and rest in the fridge for 30 minutes. Rested dough rolls more easily and is less likely to shrink when cut.

Step 3 — Shape the koeksisters

1. 6
   Remove the dough from the fridge. On a lightly floured surface, roll it out to approximately 5mm thick — no thicker. Cut into strips about 8cm long and 1.5cm wide. For each koeksister, take 3 strips, press the tops together firmly, plait them, and pinch the bottom together tightly to seal. Or simply twist two strips together for a simpler but equally authentic shape.
2. 7
   Place the shaped koeksisters on a lightly floured tray. Keep them covered with a clean cloth while you work through the batch. Do not let them dry out.

Step 4 — Fry and dip — the critical technique

1. 8
   Heat the oil in a deep, heavy pot to 180°C. Test with a small piece of dough — it should sizzle immediately, rise to the surface, and turn golden within about 60 seconds. If it browns faster than that, your oil is too hot.
2. 9
   Fry koeksisters in batches of 4–5. Do not crowd the pot. Fry for 3–4 minutes, turning once halfway through, until deep golden brown all over. Remove with a slotted spoon and let the excess oil drip off for just 2–3 seconds — do not wait longer.
3. 10
   Immediately drop the hot koeksisters into the cold syrup. They must go in hot — this is the entire technique. Leave them in the syrup for 30–60 seconds, turning once or twice to ensure full coverage. Lift out with a slotted spoon and place on a wire rack over a tray to drip. The syrup will set on the surface as they cool.
4. 11
   Bring the oil back to temperature between each batch. Keep the syrup in the fridge between batches — return it immediately after each use. Serve the koeksisters at room temperature once fully cooled and glazed.

Work fast between the oil and the syrupEvery second the koeksister sits outside the syrup after frying, it loses heat — and it is the heat differential that drives the syrup in. Have your syrup dish right beside the stove. The transfer from oil to syrup should happen within 3–5 seconds. This is the one non-negotiable step in this recipe.

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How to Store Koeksisters

Koeksisters keep well at room temperature in an airtight container for 2–3 days — the syrup preserves them beautifully. They can also be refrigerated where they will keep for up to a week, though they become firmer and slightly less sticky when cold. Bring to room temperature before serving.

Koeksisters also freeze very well. Freeze in a single layer, then transfer to a bag or container. Defrost at room temperature for 1–2 hours. They are just as good defrosted as fresh.

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Frequently Asked Questions

Why are my koeksisters not absorbing the syrup?

Almost always because the syrup was not cold enough. The rapid temperature change is what creates the suction that pulls the syrup into the dough. If your syrup is at room temperature, you will get a surface coating only — not the deep, soaked result you want. Always refrigerate the syrup for at least 4 hours and return it to the fridge between batches.

My dough is tough and rubbery — what went wrong?

Overworking the dough develops the gluten and makes the pastry tough rather than tender. Mix only until the dough just comes together, and handle it as little as possible during rolling and shaping. Also make sure your butter was cold when you rubbed it in — soft butter changes the texture of the pastry significantly.

Can I make koeksisters without deep frying?

Koeksisters must be deep fried — the high, even heat of the oil is what creates the specific texture that absorbs the syrup correctly. Baking or shallow frying produces a completely different result. If you are concerned about the oil, use a thermometer to keep it at exactly 180°C — this gives you the crispiest result with the least oil absorption.

How do I stop the syrup from crystallising?

Crystallisation happens when the syrup is stirred or disturbed after it has come to a boil. Once the sugar is dissolved and the syrup begins to boil — stop stirring completely. The cream of tartar and lemon juice in this recipe are both anti-crystallisation agents that help keep the syrup smooth and clear.

The Stickiest, Sweetest Tradition

Koeksisters take patience and a little practice — but once you have made your first perfect batch, golden and glistening on the wire rack, you will make them again and again. They are, without question, worth every minute.

— K.B. Shivuri, The Seasoned Hearth