Isabel Cadle’s Koeksisters

Method

SYRUP
Pour the water and the sugar into a large pot. Heat over medium heat until the sugar has been dissolved. Stir often.
When the sugar has been completely dissolved and the mixture is hot, stir in the cream of tartar and the tartaric acid.
Let the syrup boil for 7 minutes. Stir every now and then.
Remove the pot from the stove and let the syrup cool overnight.

DOUGH
Stir the cake flour, baking powder and salt in a mixing bowl.
Rub the butter into the flour until it resembles bread crumbs.
Beat the eggs, milk and water together until well mixed.
Stir the milk mixture into the flour mixture until a dough forms. It may be necessary to add a bit of water to the dough.
Sprinkle extra flour onto the working surface and knead the dough for 10 minutes.
Cover the dough with cling wrap and let it rest for 3 hours.
Roll out the dough onto the flour-strewn surface to a thickness of 5 mm.
Cut the dough in strips of 5 mm in height. Cut strips of dough that are 8 cm in length.
Fold the strips of dough in half and press the ends together. Twist the strip of dough so that it looks like a plait.
Heat some oil in a saucepan until thoroughly hot.
Fry the koeksisters in the oil until golden brown.
Take the koeksisters out and place them onto the kitchen paper for just a moment to absorb some of the excess oil.
Dip the hot koeksisters in the syrup while they are still hot.
Take the koeksisters out and place them on a cooling rack to drain the excess syrup.
Store the koeksisters in an airtight container when completely cooled.