Lekker Easy Koeksisters

If you are South African, you probably have many fond memories of Koeksisters. These delicious, mouth-watering deep-fried plaited dough, soaked in syrup that runs down your chin when you bite into them are totally irresistable. Every South African loves them, but nobody ever wants to make them. I don't really know why this is, I think somewhere down the line we were all led to believe that they are really difficult to make?

I thought the same, a Koeksister was something I ate only when someone else baked or when they had some left at the bakery or home industy, but that was before I found a very easy recipe, so easy I made it twice in one week! Not recommended as Koeksisters are not calorie friendly! So after you have induldged go for a walk....a long walk.

Here is my Easy Koeksister Recipe...

LEKKER EASY KOEKSISTERS

Dough

240g Flour
4 tsp Baking Powder
1/2 tsp Salt
2 tbsp Butter
1/2 cup Sour Milk or Buttermilk

Syrup

1 kg Sugar
2 cups Water
1/4 tsp Cream of Tartar
a pinch of salt
Grated peel and juice of 1 Lemon
1 hand full of bruised fresh Ginger

To deep-fry

Canola Oil or Sunflower Oil

Sift all the dry ingredients together and rub in the Butter. Add the Sour Milk or Buttermilk and mix into a soft dough. Knead well and leave to rest for about 15 minutes.

Put all the syrup ingredients into a pot. Heat and stir till the sugar has disolved, simmer for a few minutes. Take off the heat and chill in the frigde or freezer.

Roll out your dough to thickness of about 5mm and cut into strips of 5mm wide and 7cm long. Create plaits with three strips. Make sure you press the ends together very firmly, if you dont it will fall apart in the oil (this happened to me!)

Deep fry the Koeksisters in hot oil until golden brown. Drain quickly and dunk into the cold syrup till saturated. Remove and put on a wire drying rack. The secret here is to have the syrup ice cold and the Koeksisters as hot as possible, this way it soaks up the most syrup.

Best eaten when cold. Take a bite and let the syrup run down your chin......mmmmmmmm.

This makes about 18 Koeksisters, but you will have enough syrup for another batch. Syrup freezes well!

Amarula Cream Chocolate Cake

I think there is no better way to celebrate life than to indulge in a big slice of Chocolate Cake, and so much better if this Chocolate Cake turns out to be delicious Amarula Cream Chocolate Cake. Actually forget the slice why not have the whole cake! This naughty Chocolate Cake is filled with wonderful, creamy Amarula Cream Liquor and will leave you feeling totally guilty!

AMARULA CREAM CHOCOLATE CAKE

CAKE

2 cups (500ml) All Purpose Flour
1 cup (250ml) White Sugar
150g Soft Butter (unsalted)
2 tsp (10ml) Baking Powder
20g (4 tbsp) Cocoa Powder
3 Extra Large Eggs
200ml Amarula Cream Liquor
50ml Full Cream Milk

Mix the Eggs and Butter together, add the Amarula Cream Liquor.
Add the Flour, Sugar and Baking Powder to the wet mix.
Mix everything together till you get a medium consistency - not too thick and not too runny. Add more milk if it is too thick.
Fill two round prepared cake tins.
Bake at 180 degrees Celcius for 30 minutes or till a sharp knife comes out clean.

COOL DOWN COMPLETELY

AMARULA CREAM ICING

1 and half cups (375ml) Icing Sugar
15g (3 tbsp) Cocoa Powder
50g Soft Butter
200ml Amarula Cream Liquor

Mix Icing Sugar and soft Butter together, add a few drops of Amarula Cream Liquor to get it to the right consistency (easy to smear)

DECORATING

Place one layer of Cake on a cake plate. Pour the remaining Amarula Cream Liquor onto the cake layer, pour it slowly so that the cake can absorb the Amarula Cream. Then decorate with a layer of Amarula Cream Icing. Add the second layer and decorate with the remaining Amarula Cream Icing.

Sprinkle with grated chocolate and decorate with chocolate and pink fondant roses for a classy touch.

Come on indulge....I know you want too!!!