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Ingredients

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Dough:

  • Cake flour 850 ml
  • Self raising flour 250 ml
  • Baking powder 10 ml
  • Sugar 125 ml
  • 126 Points
    Added to cart: Robertsons Cinnamon 600 g
    Not available on webshop via your current trade partner
    Not available on webshop via your current trade partner
    *Indicative price (ex VAT)
  • WaterLukewarm 500 ml
  • Yeast, instant 7 g
  • Robertsons Ginger 5 ml
  • Aniseedground 10 ml
  • ButterMelted 50 g

Rooibos Syrup:

  • Sugar 500 ml
  • Water 750 ml
  • JOKO 100% Pure Rooibos 200 x 2 g Envelopes 8 g
  • Cinnamon stick

Assemble:

  • Garnish Desiccated Coconut
  • As Required Oil For Frying

Traditional koeksisters made even more South African with a Rooibos infused syrup. Sweet, crunchy and spicy, these could be better than the original!

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Preparation

  1. Dough:

    • Sift all the dry ingredients together in a bowl, cake flour, self-raising flour, baking powder, sugar, Robertsons cinnamon, yeast, Robertson's ground ginger, ground star anise 
    • Mix together the butter and water. Make a well in the center of the dry ingredients and add the water mixture, mix until well combined.
    • Clingwrap the bowl of dough and allow to rise for at least 1 hour. Remove the clingwrap and fold the mixture again before portioning to fry.
  2. Rooibos Syrup:

    • Bring all the ingredients sugar, water, Rooi Bos tea, cinnamon stick to the boil, reduce to a low simmer and reduce until it coats the back of a spoon. Keep the syrup warm.
  3. Assemble:

    • Heat the oil to 180 °C. Pull the dough apart and roll into evenly sized pieces (don’t overwork the dough).
    • Hint: Rub cold oil over hands to prevent dough sticking. Drop dough into hot oil and fry on both sides for 4-5 minutes. Remove once golden brown in color and drain on paper towel.
    • Dip the koeksisters into the Rooibos syrup and coat well.
    • Roll in the coconut and serve with your favorite cup of Tea.
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