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

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.

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.

• 2 koppies meelblom
• 1 desertlepel bakpoeier (12,5 ml)
• 1 desertlepel suiker (12,5 ml)
• 1 desertlepel botter (12,5 ml)
• 1 eier
• Knippie sout
• ¾ koppie melk
• Olie vir gaarmaak

1. Vryf die botter met die vingerpunte in die meel in, gooi dan die bakpoeier en suiker by.
2. Maak aan met melk waarin die eier geklits is.
3. Meng goed en laat rus die deeg.(uur of langer as jy tyd het)
4. Rol die deeg uit, sny en vleg.
5. Moenie deeg teveel hanteer en rek nie….
6. Bak in warm olie tot ligbruin.

Stroop

• 4 koppies suiker
• 2 koppies water
• 1 eetl goue stroop
• Knippie wynsteensuur

1. Kook die bestanddele saam vir 5 min en dompel die warm koeksisters in die warm stroop.
2. Haal uit en laat koud word voor bediening.
3. Bere in die vrieskas en bedien yskoud

Nota:

Kan ook bietjie suurlemoensap by die stroop sit nadat dit klaar gekook het, om die soet bietjie te breek, begin maar by so 30 ml en proe, moenie teveel insit nie.

Translation

Koeksisters

• 2 cups flour
• 1 dessert spoon of baking powder (12.5 ml)
• 1 dessert spoon of sugar (12.5 ml)
• 1 dessert spoon of butter (12.5 ml)
• 1 egg
• Pinch of salt
• ¾ cup milk
• Oil for cooking

1. Rub the butter into the flour with your fingertips, then add the baking powder and sugar.
2. Add milk in which the egg has been beaten.
3. Mix well and let the dough rest (an hour or longer if you have time)
4. Roll out the dough, cut and braid.
5. Do not handle and stretch dough too much.
6. Fry in hot oil until light brown.

Syrup

• 4 cups of sugar
• 2 cups of water
• 1 tbsp golden syrup
• Pinch of tartaric acid

1. Boil the ingredients together for 5 min and dip the hot biscuits into the hot syrup.
2. Remove and let cool before serving.
3. Store in the freezer and serve ice cold

Note:

Can also add some lemon juice to the syrup after it has finished cooking, to break the sweetness a bit, just start with about 30 ml and taste, don’t add too much.

These South African mini-donuts are braided and then deep-fried. Next they are traditionally soaked in an ice-cold syrup infused with ginger and lemon. I’ve added some rooibos, peppermint and juniper for an herbal twist. You can also skip the soaking and just toss them in cinnamon sugar for a more familiar treat.

Servings 3 dozen

Ingredients

For Koeksister Dough:

• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter cold
• 3/4 cup buttermilk
• 1 egg lightly beaten
• vegetable or canola oil for frying

For Rooibos-Juniper Syrup

• 2 cups sugar
• 1 1/3 cup water
• zest of one lemon
• 2 1/2 tablespoons lemon juice
• 1/2 teaspoo salt
• 1 tablespoons Rishi Rooibos-Peppermint tea you can also use a mix of peppermint and rooibos tea
• 1 tablespoons fresh grated ginger
• 1 tablespoons juniper berries
• 1 vanilla bean, split, seeds scraped into mixture optional (you can also add 1 teaspoon vanilla extract)

For Cinnamon Sugar:

• 1/2 cup sugar
• 1 teaspoon ground cinnamon

Instructions

To Make Koeksisters:

1. In the bowl of a food processor, combine flour, baking powder, salt and butter. Pulse until no chunks of butter are visible.
2. Add the buttermilk and beaten egg and process until the dough just comes together.
3. Turn out onto a lightly floured board and knead until the dough feels smooth and springs back a bit.
4. Put the dough in an airtight container at room temperature and let rest for at least 2 hours, up to overnight.
5. On a lightly floured board, roll the dough into a 13X9 rectangle. If your rectangle is wonky, roll it a bit larger and trim it to size. Cut into 2 1/2′ x 1″ rectangles.
6. Make two cuts in each rectangle as shown below.
   Braid the three strips then pinch the ends closed.
7. Fold back the top corners to make it uniform.
8. Heat your oil in a deep fryer to 370 degrees. If your using a pan, put about two inches of oil in your pan and heat to 370 degrees.
9. Fry the koeksisters in batches of six for 30-45 seconds, turning them to get even browning on both sides. They should be golden brown.
10. Drain them briefly on a paper towel them soak them in the syrup for 1 minute (if using).
    If you’re doing the cinnamon-sugar method, drain them briefly on a paper towel then sprinkle and coat them with your cinnamon-sugar while still hot. Store in an airtight container.

To Make Syrup:

1. Heat sugar and water in a medium saucepan over medium heat until sugar dissolves.
2. Add the remaining ingredients and let simmer over medium-low heat for 20-25 minutes.
3. Cool completely then strain.
4. Refrigerate at least overnight, up to a few weeks.

For Cinnamon Sugar:

1. Mix the sugar and cinnamon then spread in a shallow dish before adding the hot koeksisters.

How to Make Koeksisters Perfect Every Time:

The dough needs time to rest, at least two hours. It is not a yeasted dough but it does rise a bit so make sure the airtight container you store it in has plenty of room. The first batch I made I let rest overnight, the second batch I let rest just two hours. There wasn’t much a difference between the two.

If you are doing the syrup method, make that the day before. The syrup needs to be super cold for this so you’ll need to give it plenty of time in the fridge to cool down. I even put mine back in the fridge between batches to keep it as cold as possible. I’m not sure why it has to be so cold, but the internet is unanimous on that point so I wouldn’t risk it.

When you braid your little koeksisters, make sure to pinch the ends firmly. If they are not completely pinched together they will come unraveled in the fryer. They still taste good but are harder to work with.

The internet is also unanimous that the syrup version tastes best the day after it was made. I’m torn on that point. The day one version was shiny, and had a bright flavor with a fresh doughy center. The down side was that they were so sticky that it was a bit messy to eat them. The day two version was much drier to the touch and the flavor had penetrated the dough. At the same time, they looked rather dull and just the tiniest bit sodden. I vote you do what I did and eat half the first day and half the second. Then you’ll be an expert.

This is a fun project to try with kids. My kids, ages 7 and 11, enjoyed making the little braids, helping keep an eye on the fryer and dipping and coating the donuts. They’re really so tiny and charming. The donuts, that is.

A sweet South African heritage delicacy – crisp pastry plaits are fried and dipped in an aromatic syrup! Pastries similar to these originated centuries ago in Batavia in the East and the recipe brought to South Africa by the Malayan settlers together with many other. The syrup needs to be made in advance and chilled overnight. Submersing the hot fried koeksisters in ice cold syrup ensures optimal absorption. A fresh koeksister, still slightly warm and dripping of syrup is an unforgettable experience but if not used on the day of making it is best to freeze for later use and serve straight from the freezer.

Difficulty: Easy
Prep time: 1 hrs
Cooking time: 30 mins
Serves: 36

Syrup

• 4 cups (1 litre) Chelsea White Sugar
• 2½ cups (625 ml) water
• 1 cinnamon stick
• 1 x 2,5 cm piece fresh root ginger
• 1 Tbsp (15 ml) lemon juice
• ½ tsp (2,5 ml) cream of tartar
• ½ tsp glycerine (optional for extra shiny koeksisters)

Dough

• 4 cups (4 x 250 ml) High grade flour
• ½ tsp (2,5 ml) salt
• 4 tsp (20 ml) baking powder
• 1 Tbsp (15 ml) sugar
• ¼ cup (60 ml) butter
• 2 eggs
• ½ cup (125 ml) milk
• ± ½ cup (125 ml) water
• oil for frying (sunflower or canola)

Method

1. Place the ingredients for the syrup into a saucepan and stir over moderate heat until the sugar has melted.
2. Bring to boil and boil 1 minute.
3. Reduce heat and simmer 10 minutes.
4. Allow to cool and chill overnight to make the syrup ice cold.
5. Combine the dry ingredients for the dough and rub in the butter until the mixture resembles coarse crumbs.
6. Beat together the eggs and milk, add to the dry ingredients and mix with a fork, adding as much of the water as necessary to make a soft dough (similar to scone dough).
7. Turn out the dough on a floured surface and knead very gently for 2 – 3 minutes until smooth.
8. Return to the bowl, cover and chill for at least 30 minutes or several hours.
9. Roll out the dough on a lightly floured surface to a rectangular shape and about 0.5 cm thick.
10. Cut lengthwise into strips about 4 cm wide and then crosswise into rectangles about 8 cm long.
11. Keeping about 1 cm at the top end of each rectangle intact, cut it into three strips.
12. Plait the strips very loosely to allow for rising while frying and press the ends together well to seal neatly.
13. Set aside on a tray until all the plaits are made and cover with a damp cloth.
14. Divide the syrup into two bowls – use the first bowl until the syrup starts to warm up and then use the second bowl.
15. Return the first bowl with syrup to the freezer to chill again.
16. Pour enough oil into a medium sized saucepan to come 5 cm up the sides of the pan and heat the oil to moderately hot (170 º C).
17. Fry the koeksisters a few at a time until golden on both sides.
18. Lift out with a perforated spoon and place into the ice-cold syrup.
19. Press down lightly for about 30 seconds and lift out with a fork or tongs.
20. Take care not to use the same implements in the oil and syrup.
21. Place onto a cooling rack set over a plate or tray to catch up the syrup that will drain off for it may be necessary to re-use it at the end.
22. Repeat until all the koeksisters are fried and dipped.
23. Serve as a special treat for dessert or with tea or coffee. Delicious!

PREP TIME 45minutes mins
COOK TIME 30minutes mins
COURSE Dessert
CUISINE South African
SERVINGS 4 people

Equipment

• Large Mixing Bowl
• Whisk
• Saucepan
• Slotted Spoon
• Deep Fryer (Alternatively you can use a large deep pot)
• Wire rack
• Tray or large plate

Ingredients

• 500 g Plain Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 2 tbsp butter (room temperature)
• 200 ml milk
• 2 large eggs
• 1 litre sunflower oil (for deep frying)

For Syrup

• 800 g Sugar
• 625 ml Water
• 2 Cinnamon sticks

Instructions

1. Start with the syrup: combine sugar, water, cinnamon sticks, ground ginger and lemon juice in a saucepan.
2. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Remove from heat and chill in the fridge or freezer.
4. In the large mixing bowl, combine the flour, baking powder, and salt.
5. Add the butter to the dry ingredients.
6. Using your fingers, rub the butter into the flour mixture until it resembles breadcrumbs.
7. Whisk the milk and eggs together in a separate bowl, then pour into the flour mixture. Mix until a soft dough forms.
8. On a floured surface, roll the dough to about 1cm thickness.
9. Cut into strips, then cut each strip into thirds.
10. Braid or plait the thirds together, pinching the ends to seal.
11. Heat your oil in the deep fryer or pot to 180°C.
12. Fry your koeksisters in batches until golden brown, about 2-3 minutes each side.
13. Use a slotted spoon to remove them from the oil.
14. Immediately dunk the hot koeksisters into the cold syrup, ensuring they’re fully coated.
15. Place them on a wire rack over a tray or plate to drain any excess syrup.

Koeksisters are dough twists that have been deep-fried and dipped in a special syrup. They are delicious!

Course: Snack
Cuisine: South African

Ingredients

Syrup

• 1 cup Water
• 2½ cups white Sugar
• 2½ tsp Lemon juice
• 1 tsp Vanilla essence

Dough

• 1½ cups Cake flour
• 4½ tsp Baking powder
• ¼ tsp Salt
• 0.7 oz Butter (20 g)
• ⅝ cup Milk (150 ml)
• 3 cups Canola oil

Instructions

1. Put the water and sugar in a pot and bring to boil on low heat.
2. Stir frequently until the sugar is completely dissolved.
3. Boil for 7 minutes.
4. Remove the pot from the stove and stir in the lemon juice and vanilla essence.
5. Put the pot aside.
6. Mix the flour, salt, and baking powder thoroughly in a mixing bowl.
7. Break the butter into small pieces and add to the flour mixture.
8. Add the milk. Mix well until a dough is formed.
9. Roll the dough out to a thickness of 5 mm (+- 1/4 in.).
10. Cut the dough into thin (+- 10 mm or 1/2 in.) strips.
11. Take 3 strips and join their ends on one side.
12. Braid the strips to desired koeksister length and join the other ends.
13. Heat the oil in a pot until fairly hot.
14. Put about 3 koeksisters at a time in the oil and fry them on both sides until they get a golden-brown color.
15. As you remove the koeksisters from the oil, place them directly into the syrup.
16. Allow the koeksisters to absorb the syrup thoroughly.
17. Remove the koeksisters from the syrup and allow the excess syrup to drip off.
18. Place them in the refrigerator.

Being South African, Koeksisters are really one of my favourite treats, and I’ve always wanted to try making it myself. It took me up until June this year (2019), to work up the ‘courage’ because a lot of people kept telling me how difficult and time-consuming it is.

Why did people say that?
Time-consuming because there is waiting time after making the syrup and dough but plaiting and frying weren’t too bad. It was not difficult AT all!

The MOST important step is to make your syrup (the recipe link will be at the bottom of the post) the day before, as it always needs to be ice cold – I made the syrup and divided it between 3 dishes and alternated the dishes as a batch of koeksisters came out of the oil.

The next day, I started by making the dough before I went out for the day.
TIP: use a pizza cutter for easier cutting.
A nice kitchen activity for the kids, because you can do a 2 or 3 strand plait.
I think that most kids will be able to do it.
Remember to show them how to pinch it at the end to keep the plait together.
[Please be careful with the hot oil at all times!]

Test the oil by putting a small piece of the dough in and it starts bubbling.
I watched as they turned a beautiful golden brown color.
When I took them out I put them into the syrup immediately (that’s how they soak up the syrup the best).
I recommend using a fork to roll them around and make sure they are covered.
Once I took them out of the dish,
I put that dish back into the fridge, and took the next cold syrup dish out for the next batch.

Once I’d finished them, my husband got home from work – basically inhaled them – it was a huge success! We had a few left over the next day and they were MUCH better – so if you can wait – I promise it’ll be worth it!