Koeksisters: South Africa’s Ultimate Syrupy Treat

If South Africa had to pick a national sweet treat, the koeksisters would be a serious contender. These deep-fried, syrup-drenched plaits of dough are a sticky, crunchy, impossibly sweet delight that has been a staple of South African culture for centuries. Whether bought from a street vendor, enjoyed at a family gathering, or served with a side of nostalgia, koeksisters are much more than just a snack—they are a taste of home.

The Tangled Origins of a Twisted Treat

Like many iconic foods, the history of the koeksisters is a bit of a culinary tug-of-war. The name itself comes from the Dutch word “koek,” meaning cake, but the recipe has evolved significantly over time. It was the Dutch settlers who introduced the deep-frying element when they arrived in South Africa in the 17th century, but the syrup-soaking technique may have been influenced by Malay culinary traditions.

There are actually two distinct types of koeksisters. The Afrikaner-style koeksister is the well-known glossy, syrupy braid, crisp on the outside and juicy within. But the Cape Malay koeksister, which is rounder, softer, and coated in coconut, offers an entirely different experience. One is intensely sweet and sticky, the other spiced and fragrant. The fact that both variations exist side by side is a testament to South Africa’s rich, multicultural food history.

Twists, Braids, and Variations

Traditional koeksisters stick to the classic plaited form, but that doesn’t mean people haven’t experimented over the years. Some bakers infuse their syrup with ginger or cinnamon for an extra depth of flavour, while others take inspiration from the Cape Malay version and add nutmeg and cardamom to the dough itself.

Then there’s the great refrigeration debate—some insist that the syrup must be ice cold when the hot koeksisters take their plunge, ensuring maximum absorption without turning them soggy. Others swear by room-temperature syrup for a more controlled soak. Whatever the approach, one thing remains certain: the end result must be unapologetically sweet and dangerously moreish.

What Makes Koeksisters So Special?

Is it the contrast between the crunchy exterior and the syrup-drenched interior? The way the braids glisten under the light, daring you to take a bite? Or perhaps it’s the way they make a sticky mess of your fingers, forcing you to abandon all pretences of tidiness? Whatever it is, koeksisters have an irresistible charm.

Unlike ordinary doughnuts, which are fluffy throughout, koeksisters achieve a perfect dual texture—crispy shell, syrupy centre. The syrup isn’t just a drizzle; it’s a full-on soak, ensuring every bite is packed with honeyed sweetness. They’re not for the faint of heart or the weak of tooth enamel, but for those who love indulgence, they are a dream come true.

Drinks That Can Handle the Sweetness

Koeksisters are not a dessert that goes unnoticed—they demand a drink that can hold its own. Traditional rooibos tea is an obvious choice, its earthy, slightly nutty flavour providing the perfect counterbalance to the sugar rush. If you’re feeling fancy, a strong espresso or a bitter black coffee can also work wonders, cutting through the syrupy decadence with its bold intensity.

For something more refreshing, a chilled glass of milk (yes, like you’re five years old again) works surprisingly well. And if you’re pairing koeksisters with an adult beverage, try a dry sparkling wine—its crispness will reset your palate between bites, preventing the sugar coma from setting in too quickly.

Foods That Play Nicely with Koeksisters

Koeksisters aren’t exactly a side dish—they are the main event. But if you’re putting together a spread, they can sit comfortably alongside other South African classics. Serve them after a braai (barbecue) as a high-impact, high-sugar finale, or alongside a plate of melktert (milk tart) for a full-blown dessert feast.

If you’re feeling adventurous, try pairing them with cheese—something sharp and salty, like aged cheddar, to contrast with the sweetness. Or, for a tropical spin, serve them with fresh mango slices or passion fruit to introduce a little acidity to the equation.

A Little Too Sweet? Health Considerations

Let’s be honest—koeksisters aren’t exactly health food. They are deep-fried and loaded with sugar, making them an occasional indulgence rather than a daily staple. But hey, life is about balance, and sometimes, that balance includes a fried dough braid drenched in syrup.

That said, there are ways to make them slightly less guilt-inducing. Some bakers use honey instead of sugar syrup for a more natural sweetness, while others opt for whole-wheat flour to add a bit of fibre. But no matter how you tweak the recipe, koeksisters will always be a treat that prioritises joy over nutrition. And that’s perfectly okay.

Where to Find the Best Koeksisters

If you’re in South Africa, you won’t have to look far—koeksisters are everywhere. From local bakeries to supermarkets and street markets, they are a staple of South African confectionery. Some families even have secret recipes passed down through generations, ensuring that no two batches taste exactly the same.

Outside of South Africa, they are a bit trickier to find. Specialty South African stores or bakeries in major cities might carry them, but your best bet is to make them at home. Trust us—it’s worth it.

How to Make Koeksisters at Home

Ingredients:

• 2 cups cake flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 tablespoons butter
• 1 egg
• ½ cup milk
• Oil for deep-frying

For the syrup:

• 2 cups sugar
• 1 cup water
• ½ teaspoon cream of tartar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Method:

1. Prepare the syrup first—combine sugar, water, cream of tartar, and lemon juice in a saucepan. Bring to a boil, then simmer until thickened. Add vanilla and let it cool completely.
2. In a mixing bowl, sift flour, baking powder, and salt together. Rub in the butter until the mixture resembles breadcrumbs.
3. Beat the egg and milk together, then add to the dry ingredients, forming a soft dough.
4. Roll out the dough and cut into strips. Braid the strips together and let them rest for 10 minutes.
5. Heat oil in a deep pan and fry the braids until golden brown and crisp.
6. Immediately dip the hot koeksisters into the cold syrup, ensuring they soak up as much as possible.
7. Place on a wire rack to drain excess syrup and let them set.

And there you have it—your very own batch of golden, syrup-drenched koeksisters. Prepare to get sticky, sugar-high, and absolutely obsessed.