Koeksisters

Step 2: Chill the syrup

Let the syrup cool, then chill it until it's ice cold: at least 4 hours, or overnight in the fridge.

Chill the syrup · 4 hr

Tip: Split the syrup between two bowls and keep one in the fridge. Swap them halfway through dunking so the syrup stays ice cold. That's what keeps koeksisters crisp.

Step 3: Make the dough

Sift the flour, baking powder and salt into a bowl and rub in the butter until it looks like breadcrumbs. Whisk the egg into the milk, add it and knead for 5 minutes into a soft, smooth dough. Cover and rest for 30 minutes.

Knead · 5 min Rest the dough · 30 min

Step 4: Plait the koeksisters

Roll the dough out 1 cm thick and cut it into 10 × 5 cm rectangles. Cut two slits along each one, leaving the top joined, then plait the three strands loosely and pinch the ends together.

Step 5: Heat the oil

Heat the oil in a deep, heavy pot to 180°C. Without a thermometer, a cube of bread should turn golden in about 30 seconds.

Fill the pot no more than a third full, never leave hot oil on its own, and keep children away from the stove.

Step 6: Fry

Fry 3 or 4 at a time for about 3½ minutes, turning once, until deep golden and cooked through.

Fry a batch · 4 min

Step 7: Dunk in the syrup

Lift them out with a slotted spoon, let the oil drip off for a few seconds, then drop them straight into the ice-cold syrup for about 40 seconds. Lift onto a rack to drain.

Syrup dunk · 40 sec

Lower them into the syrup gently. Splashes of syrup from hot koeksisters burn.