This traditional South African treat brings back memories of festive gatherings and family celebrations, where the sweet and sticky goodness of koeksisters was always a highlight. These braided, syrup-soaked doughnuts are a true delight.

You Will Need:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons unsalted butter, cold and cubed
• 1/2 cup milk
• 1 large egg
• Oil for frying
• For the Syrup:
• 2 cups sugar
• 1 cup water
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)

Preparation Steps:

1. Prepare the Syrup:
   1. In a medium saucepan, combine the sugar, water, and cream of tartar.
   2. Bring to a boil over medium heat, stirring until the sugar dissolves.
   3. Reduce heat and simmer for 5-7 minutes.
   4. Remove from heat, stir in vanilla extract (and cinnamon, if using), and let the syrup cool.
   5. Refrigerate until cold.
2. Make the Dough:
   1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
   2. Add the cold, cubed butter and rub it into the flour mixture until it resembles coarse crumbs.
3. Combine Wet Ingredients:
   1. In a separate bowl, beat the egg and milk together.
   2. Pour the wet ingredients into the flour mixture and mix until a soft dough forms.
4. Knead and Roll:
   1. Turn the dough onto a lightly floured surface and knead gently until smooth. Roll the dough out to about 1/4-inch thickness.
   2. Cut into strips approximately 4 inches long and 1 inch wide.
5. Shape the Koeksisters:
   1. Twist or braid the strips of dough and press the ends together to secure.
   2. Repeat with remaining dough.
6. Fry the Koeksisters:
   1. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
   2. Fry the koeksisters in batches until golden brown, about 2-3 minutes per side.
   3. Remove with a slotted spoon and drain on paper towels.
7. Dip in Syrup:
   1. While still warm, dip the fried koeksisters into the cold syrup, ensuring they are well coated.
   2. Let them soak for a few minutes before removing to a wire rack to drain excess syrup.
8. Serve:
   1. Enjoy these sweet, sticky treats with a cup of tea or coffee.

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Calorie Count per serving: 200 kcal | Serving Size: 20 koeksisters

These cupcakes bring the flavors of milk tart into a fun, bite-sized treat.

Ingredients:

For the cupcakes:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

For the filling:

• 1 cup milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 egg
• 1 teaspoon vanilla extract
• Ground cinnamon (for dusting)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Line a muffin tin with cupcake liners.
3. In a bowl, cream butter and sugar until light.
4. Add eggs, milk, and vanilla.
5. Mix well.
6. Gradually add flour and baking powder, stirring until smooth.
7. Fill cupcake liners halfway.
8. In a saucepan, heat milk and sugar.
9. In a bowl, mix cornstarch with a little cold milk, then add to the hot mixture, stirring until thickened.
10. Remove from heat and mix in egg and vanilla.
11. Pour the filling over the cupcakes and bake for 20-25 minutes.
12. Cool and dust with cinnamon before serving.

Ingredients:

• 4 cups cake flour
• 4 tbsn Sugar
• pinch Salt
• 4 tbsn powdered milk(optional)
• 10g sachet of yeast
• 2 cups Warm water
• 1 tbsn oil

Method:

1. Mix flour, salt, powder milk, yeast & sugar.
2. Add water to the dry mixture and knead until the dough is soft and elastic.
3. Place dough into a bowl, cover bowl with a plastic bag or cloth and leave in a warm place for an hour to rise.
4. Pour cooking oil in a deep pot and wait until is hot enough.
5. Place the balls in the pot when the side is golden brown, turn over and allow the other side to cook as well.
6. Enjoy

These cupcakes bring the flavors of milk tart into a fun, bite-sized treat.

Ingredients:

For the cupcakes:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

For the filling:

• 1 cup milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 egg
• 1 teaspoon vanilla extract
• Ground cinnamon (for dusting)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Line a muffin tin with cupcake liners.
3. In a bowl, cream butter and sugar until light.
4. Add eggs, milk, and vanilla.
5. Mix well.
6. Gradually add flour and baking powder, stirring until smooth.
7. Fill cupcake liners halfway.
8. In a saucepan, heat milk and sugar.
9. In a bowl, mix cornstarch with a little cold milk, then add to the hot mixture, stirring until thickened.
10. Remove from heat and mix in egg and vanilla.
11. Pour the filling over the cupcakes and bake for 20-25 minutes.
12. Cool and dust with cinnamon before serving.

This traditional South African treat brings back memories of festive gatherings and family celebrations, where the sweet and sticky goodness of koeksisters was always a highlight. These braided, syrup-soaked doughnuts are a true delight.

You Will Need:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons unsalted butter, cold and cubed
• 1/2 cup milk
• 1 large egg
• Oil for frying

For the Syrup:

• 2 cups sugar
• 1 cup water
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)

Preparation Steps:

1. Prepare the Syrup:
   1. In a medium saucepan, combine the sugar, water, and cream of tartar.
   2. Bring to a boil over medium heat, stirring until the sugar dissolves.
   3. Reduce heat and simmer for 5-7 minutes.
   4. Remove from heat, stir in vanilla extract (and cinnamon, if using), and let the syrup cool.
   5. Refrigerate until cold.
2. Make the Dough:
   1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
   2. Add the cold, cubed butter and rub it into the flour mixture until it resembles coarse crumbs.
3. Combine Wet Ingredients:
   1. In a separate bowl, beat the egg and milk together.
   2. Pour the wet ingredients into the flour mixture and mix until a soft dough forms.
4. Knead and Roll:
   1. Turn the dough onto a lightly floured surface and knead gently until smooth.
   2. Roll the dough out to about 1/4-inch thickness.
   3. Cut into strips approximately 4 inches long and 1 inch wide.
5. Shape the Koeksisters:
   1. Twist or braid the strips of dough and press the ends together to secure.
   2. Repeat with remaining dough.
6. Fry the Koeksisters:
   1. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
   2. Fry the koeksisters in batches until golden brown, about 2-3 minutes per side.
   3. Remove with a slotted spoon and drain on paper towels.
7. Dip in Syrup:
   1. While still warm, dip the fried koeksisters into the cold syrup, ensuring they are well coated.
   2. Let them soak for a few minutes before removing to a wire rack to drain excess syrup.
8. Serve:
   1. Enjoy these sweet, sticky treats with a cup of tea or coffee. 

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Calorie Count per serving: 200 kcal | Serving Size: 20 koeksisters

A sausage roll is a savoury dish, consisting of sausage meat wrapped in puff pastry. Although variations are known throughout Europe and in other regions, the sausage roll is most closely associated with British cuisine.
Ouma Kotie makes the best sausage rolls and as an added bonus we are sharing her recipe with you today

Recipe:

• 500g cooked and cooled Mince
• 1/2 tsp fine coriander
• Salt and pepper to taste
• 1/2 cup mashed potatoes
• Baking Bonanza puff pastry

1. Mix everything together and place on puff pastry.
2. Roll closed and brush with some milk.
3. Place on a baking sheet and bake for 25-30min at 180°C or till golden brown.

Ingredients

For the dough

• 300g all-purpose flour
• Salt
• 2 Tbsp. Vegetable oil for mixing
• Warm water

For the filling

• 2 large Irish potatoes
• 1 onion, crushed (optional)
• ½ teaspoon ginger powder
• 1 tbsp crushed garlic,
• ½ teaspoon red chilli powder
• 80g Minced beef (Optional)
• Salt to taste
• Seasoning cubes
• Vegetable oil for deep frying the samosas

Preparation

For the filling

1. Peel the potatoes. Wash it and put in a pot. Add salt and boil for about 5 minutes or till it is soft.
2. Mash the soft potatoes while it is still hot. Add the cooked minced beef (if you’re using meat) and mix well.
3. Add the garlic, ginger, onion, red chilli, seasoning cubes and salt to taste. Stir well and set it aside.
4. You may choose to stir fry the ingredient.

For the dough

1. In a medium sized bowl, mix the flour, salt and vegetable oil together. Add water intermittently and knead well
2. Cover with aluminium foil or a moist cloth and set it aside for about 15 minutes.
3. Divide the dough into small balls and roll it flat on a flat surface using a rolling pin and divide into two.
4. Take one of the portions, make a cone out of it and seal the edges properly leaving one part open to add the fillings
   Add the fillings and seal properly by brushing the edges with eggs.
5. Deep fry the samosa or you can bake it for a healthier option.
6. There you go. Enjoy!

• 300ml (250 g) castor sugar
• 500ml (280 g) Snowflake cake flour
• 15ml baking powder
• 1ml salt
• 250ml milk
• 100g butter or margarine
• 5ml vanilla essence
• 1 quantity butter icing
• 4 extra-large eggs

Method

1. Beat eggs and sugar together until light and creamy.
2. Sift flour, baking powder and salt together.
3. Add to egg mixture and fold in lightly until well combined.
4. Heat milk and butter in a small, heavy-based saucepan.
5. Do not boil; stir until butter is melted.
6. Remove from heat and add essence.
7. Add milk mixture to cake mixture and mix well.
8. Spoon mixture into two greased 20 c round cake pans.
9. Bake in a preheated oven at 180 °C for 25 – 30 minutes.
10. Leave in pans for a few minutes before turning out onto a wire rack to cool completely.
11. Sandwich cake layers with half the icing.
12. Use remaining icing to ice top of cake.

Graag plaas ek my moeder se vetkoek reseppie.

• 5 kg koekmeel
• 5 eetl sout
• 5 eetl witsuiker
• 400 ml sonneblom olie
• 4 pakkies droe gis (pers of groen)
• 4 eiers
• 3.2 lt warm water

1. Sif droe bestandele saam.
2. Voeg die gis by.
3. Meng die olie en eiers saam.
4. Gooi by die droe bestandele.
5. Voeg water geleidelik by en begin te meng tot sagte deeg.
6. Knie vir omtrent 10 min tot elasties.
7. Ek gooi altyd meer water ek hou van n sagte deeg dan rys hy makliker en hy blaas ook beter.
8. Laat staan om te rys vir so 50 min op warm plekke.
9. Keer uit op geoliede werksoppervlak.
10. Druk plat met handpalm tot so 1.5 cm dik.
11. Sny in blokke op rond.
12. Pak op skink bord om n 2 de keer te rys.
13. Wanneer jy hul in die warm olie sit gooi dadelik warm olie oor.
14. As jy sien hy blaas keer dadelik om, hy sal nog wit wees aan die onder kant maar dit is reg.
15. Bak breide kante tot mooi bruin en gaar.

Bestandele:

Poffertjiesbeslag:

• 750 ml gaar fyn pampoen
• 2 eiers
• 5 ml sout
• 500 ml bruismeel
• 15 ml bakpoeier
• 500 ml olie om die poffertjies in te braai.

Stroop:

• 500 ml suiker
• 250 ml water
• 125 ml melk
• 30 ml botter
• sout
• 10 ml mielieblom/ mazina

Metode:

Poffertjiesbeslag:

1. Klop die gaar fyngedrukte pampoen, eiers en sout.
2. Meng die bakpoeier en bruismeel by.
3. Verhit die olie in n pan en skep lepels vol van die beslag in die warm olie.
4. Draai om as dit bruin is en dreineer op kombuispapier in n bak.
5. Hou dit warm.

Sous:

(Sous kan in die mikrogolf gemaak word, jy kan dit in n pot op die stoof ook maak)

1. Mikrogolf die suiker, melk, water en botter vir 5 minute.
2. Roer dit totdat die suiker opgelos is.
3. Meng die mielieblom met n klein bietjie water totdat dit glad is.
4. Roer dit by die suikermengsel en mikrogolf vir nog 2 minute.
5. Gooi die warm stroop oor die warm poffertjies.