Koeksister

A koeksister is a braided, deep-fried dough twist that is dipped in cold syrup as soon as it leaves the oil. It is a South African sweet traditionally associated with Afrikaner cooking, and it is also made in Cape Malay kitchens. Unlike a yeast doughnut, it is raised with baking powder, which gives a firm, cake-like bite rather than an airy one.

What it really is

Flour, butter, egg and baking powder are worked into a soft dough, which is rolled into strips and plaited into a braid before frying. The braids are fried in deep oil until golden, then lifted out and dipped in cold sugar syrup. The contrast is the point: the hot, crisp dough takes up the cold syrup, so the outside turns sticky and the inside soaks through. Some cooks roll the finished pieces in desiccated coconut, a version especially associated with Cape Malay cooks.

How it's served

• Hot from the oil and dipped in cold syrup, so the syrup soaks into the dough.
• As a sweet at the end of a meal or with tea or coffee.
• Whole pieces, eaten by hand, often on a plate with a napkin.

How to write it on the menu

• Name it koeksister and say whether it is the classic version or the coconut-coated Cape Malay style.
• Flag wheat (the flour), eggs and milk (the butter in the dough).
• Name the frying oil, and say whether the syrup is flavoured with anything.
• State the count per serving, since pieces vary widely in size.
• Mention that it is very sweet, so guests who avoid sugar can choose something else.