Koeksisters

Koeksisters

Vir die stroop

  • 1 kg (1 liter) suiker
  • 5 ml kaneel
  • 2.5 ml gemmer
  • 500 ml water
  • Gooi 1 kg suiker,
  • 500 ml water,
  • 5 ml kaneel en 2.5 ml gemmer in ‘n pot en kook dit tot ‘n opgeloste vloeistof.
  • STOP.
  • Wag tot die stroop koud genoeg is om in ‘n ander bak te gooi. Laat die stroop oornag afkoel in die yskas.
  • Die yskoue stroop is die eerste geheim van koeksisters maak, so moenie eers met louerige stroop probeer nie !
  • 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.
  13. Die koeksister behoort baie swaarder te voel as jy hom uithaal.
  14. 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

For the syrup

  • 1 kg (1 liter) sugar
  • 5 ml cinnamon
  • 2.5 ml ginger
  • 500 ml water
  • Place the 1 kg sugar, 500 ml water,
  • 5 ml cinnamon and 2.5 ml ginger in a pot and boil until all sugar has dissolved and has formed a liquid.
  • STOP.
  • Wait until the syrup is cold enough to pour into another dish.
  • Let the syrup stand overnight in the fridge.
  • The ice cold syrup is the first secret in the making of koeksisters, so do not use luke warm syrup.
  • When you take the syrup out the fridge the following day place the dish inside another dish that has ice water and ice blocks in it to keep the syrup cold in the making process.

For the dough

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

Method

  1. Heat enough oil in a pot to fry the koeksisters.
  2. Mix 500 ml cake flour, 5 teaspoons baking powder and the pinch of salt.
  3. Rub in 30 ml margarine in with your fingers.
  4. Using a knife to mix, mix in 200 ml milk and/or water (100 ml water and 100 ml milk) in the flour mixture.
  5. Do not handle the mixture too much.
  6. Roll out on a lightly floured surface until about 5 cm thick
  7. Cut the dough into strips of 5 cm wide and 10 cm long (this is just a guideline or cut as desired)
  8. Cut the strips again to form 3 legs but not right at the top leaving a gap.
  9. Plait together and press tightly together at the end
  10. Fry the koeksisters in the hot oil until they have a caramel colour on both sides.
  11. The second secret is:
    The koeksisters must still fry and make bubbles, then you place or dunk it in the ice cold syrup, you will hear it suck the syrup.
  12. Remove the koeksister after 1 minute from the syrup.
  13. The koeksister should feel heavier when you take it out the syrup.
  14. Use different utensils when placing the koeksister in the oil and for when removing from the syrup, you don’t want to get syrup in the hot oil.

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