Place the sugar and the water in a saucepan and bring to a simmer until the sugar has dissolved, remove from the heat and mix in the lemon juice.
Place the sugar syrup in the fridge to chill until ice cold. Overnight might be best!
Sift the flour, add the salt, and then mix in the coconut cream gently with a spatula until you have a soft dough. Knead a bit to let the dough come together, and add more flour if needed.
Roll the dough into 5mm thickness and slice into 5cm strips, make use of three strips to make a mini braid and pinch together the edges so they stick together.
In a large cast iron base pot, heat the canola oil, and add a piece of dough to see if the oil has heated enough
Once the dough rises to the top, it’s time to fry the koeksisters.
Deep fry the koeksisters a few at a time, do not overcrowd the oil, once they are brown, drain on some kitchen paper towels and immediately immerse in the cold syrup.
Remove the koeksisters from the syrup and enjoy!
Photo Gallery
I hope you love these crunchy syrupy koeksisters!!
