Koeksisters

Vir die stroop

• 1 kg (1 liter) suiker
• 5 ml kaneel
• 2.5 ml gemmer
• 500 ml water

1. Gooi 1 kg suiker,
2. 500 ml water,
3. 5 ml kaneel en 2.5 ml gemmer in ‘n pot en kook dit tot ‘n opgeloste vloeistof.
4. STOP.
5. Wag tot die stroop koud genoeg is om in ‘n ander bak te gooi.
6. Laat die stroop oornag afkoel in die yskas.
7. Die yskoue stroop is die eerste geheim van koeksisters maak, so moenie eers met louerige stroop probeer nie !
8. Wanneer jy dit die volgende dag uitgehaal het, sit die bak in ‘n ander bak met yskoue water en ysblokkies in, sodat die vloeistof koud bly te midde van die oefening.

Vir die deeg:

• 500 ml koekmeelblom
• 25 ml bakpoeier
• 30 ml margarien
• 100 ml melk
• 100 ml water
• knippie sout
• 500 ml sonneblom olie

Metode:

1. Verhit (nogal baie warm, maar nie kook nie) genoeg sonneblomolie in ‘n pot om die sistertjies in te braai.
2. Meng 500 ml koekmeelblom, 5 teelepels bakpoeier en knippie sout.
3. Vryf 30 ml margarien in met jou vingers.
4. Sny 200 ml melk en/of water (ek gebruik 100ml water en 100 ml water) in die meel in.
5. Moenie die meel te veel hanteer nie, hoe minder jy dit hanteer hoe beter.
6. Rol dit uit op ‘n ligweg-meel-gestrooide oppervlak tot so 5 mm dikte.
7. Sny die deeg in repe van 5 cm breed en 10 cm lank (net ‘n riglyn, dimensioneer na gelang van smaak).
8. Sny die repe verder om elk drie bene te hê.
9. Vleg die bene en druk dit styf vas aan die oop kant.
10. Bak die gevlegte outjies in die olie tot altwee kante ‘n mooi karamel kleur het.
11. En nou vir die tweede geheim:
    Die koeksister moet nog kook en borreltjies maak, dan moet jy dit al in die yskoue stroop onderdompel het, soveel so dat jy hom sal hoor stroop trek.
12. Haal die koeksister na so minuut uit. Die koeksister behoort baie swaarder te voel as jy hom uithaal.
13. Gebruik verskillende implemente om die koeksisters in die olie en in die stroop te hanteer, vertrou my, jy wil nie stroop in die olie kry nie.

Translation

Koeksisters (Cake Sisters)

For the syrup

• 1 kg (1 liter) of sugar
• 5 ml of cinnamon
• 2.5 ml of ginger
• 500 ml of water

1. Pour 1 kg of sugar,
2. 500 ml of water,
3. 5 ml of cinnamon and 2.5 ml of ginger in a pot and boil it until a dissolved liquid.
4. STOP.
5. Wait until the syrup is cold enough to pour into another bowl.
6. Let the syrup cool overnight in the fridge.
7. The ice-cold syrup is the first secret of making cookies, so don’t even try with lukewarm syrup!
8. When you have taken it out the next day, put the bowl in another bowl with ice-cold water and ice cubes, so that the liquid stays cold in the middle of the exercise.

For the dough:

• 500 ml cake flour
• 25 ml baking powder
• 30 ml of margarine
• 100 ml of milk
• 100 ml of water
• pinch of salt
• 500 ml sunflower oil

Method:

1. Heat (rather very hot, but not boiling) enough sunflower oil in a pot to fry the little sisters.
2. Mix 500 ml of cake flour, 5 teaspoons of baking powder and a pinch of salt.
3. Rub in 30 ml of margarine with your fingers.
4. Cut 200 ml of milk and/or water (I use 100 ml of water and 100 ml of water) into the flour.
5. Do not handle the flour too much, the less you handle the better.
6. Roll it out on a lightly floured surface to about 5 mm thickness.
7. Cut the dough into strips of 5 cm wide and 10 cm long (just a guideline, dimension according to taste).
8. Cut the strips further to have three legs each.
9. Braid the legs and press them tightly to the open side.
10. Fry the braided buns in the oil until both sides have a nice caramel colour.
11. And now for the second secret:
    The pastry chef still has to cook and make bubbles, then you must have already immersed them in the ice-cold syrup, so much so that you will hear him draw syrup.
12. Take out the cookie cutter after about a minute.
13. The cookie cutter should feel much heavier when you take it out.
14. Use different implements to handle the cookies in the oil and in the syrup, trust me, you don’t want syrup in the oil.