Ingredients
Orange Syrup:
600g caster sugar
5cm piece ginger, sliced
1 cinnamon quill
1 vanilla bean, split
450ml water
140mls Grove orange juice
Dough:
2 cups (300g) plain flour
3 tsp baking powder
1 tsp salt
50g cold unsalted butter, chopped
1 egg
1/2 cup milk
Sunflower or vegetable oil to deep fry
1 cup desiccated coconut
Method
Syrup:
Combine sugar, ginger, cinnamon, vanilla, orange juice and 2 cups (500ml) water in a pan over medium heat. Bring to a simmer, stirring until the sugar dissolves, then cook for 2–3 minutes until fragrant. Remove from heat and cool completely then transfer to a bowl with the orange juice and chill for at least 3 hours until cold. To speed up this process you can place this bowl over another larger bowl of ice. You want this syrup to be cold for the soaking magic to happen once you dunk in a hot fried koeksister.
Dough:
Place flour, baking powder, salt and butter in a bowl and rub the mixture together between your fingers until you’ve formed very fine crumbs. Add egg and milk then stir to combine into a dough. Knead on a lightly floured surface for 5 minutes then enclose in oiled baking paper and rest in the fridge for 1 hour. Roll into 18 balls and place on a tray.
Half fill a deepfryer or large saucepan with oil and heat until 170°C. Cook in batches, turning, for 3 minutes or until dark golden on both sides. Immediately drain and soak in syrup for 1 minute, then drain on a wire rack. Toss in coconut. Store in an airtight container in the fridge to firm up.
