South African Koeksisters

Prepare the Syrup: In a saucepan, combine sugar, water, lemon zest, ginger, and lemon juice. Bring to a boil over medium-high heat. (5 minutes)

Reduce heat to medium and simmer for 10 minutes. Remove from heat and let syrup cool to room temperature. (30-45 minutes)

Transfer the cooled syrup to a bowl, cover, and refrigerate. Allow the flavors to meld together. (8 hours to overnight)

Craft the Koeksisters: In a bowl, sift together cake flour, baking powder, and salt.

Incorporate the cold butter by rubbing it into the flour mixture with your fingertips until a texture resembling cornmeal is achieved.

Gradually add milk and stir until a smooth, cohesive dough forms. Wrap the dough in plastic wrap and allow it to rest. (minimum 2 hours)

Shape the Koeksisters: On a lightly floured surface, roll out the dough into a rectangle. (5x14-inch rectangle about 1/4-inch thick)

Cut the rectangle into thin strips. (28 half-inch wide strips)

Take two strips and twist them together, pinching the ends to seal. Repeat with the remaining strips.

Cover the twisted dough with a clean cloth and allow it to rest. (15 minutes)

Fry and Soak: Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Place a wire rack over a baking sheet.

Pour a portion of the chilled syrup into a separate bowl, keeping the remaining syrup refrigerated.

Carefully fry three koeksisters in the hot oil until they turn fragrant and attain a golden-brown hue. (2-5 minutes)

Remove the fried koeksisters with a slotted spoon and immediately immerse them in the cold syrup for 10 seconds. Transfer to the wire rack to cool.

Repeat the frying and dipping process with the remaining koeksisters, replenishing the cold syrup as needed to maintain its chill.