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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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Prepare the syrup before making the koeksister dough so that it can chill.


  • 500 ml water
  • 1 lemon – the juice
  • 1 cinnamon stick
  • 1 whole star anise
  • 1 g cream of tartar
  • 750 g castor sugar
  • 15 ml golden syrup
  • 440 g cake flour
  • 9 g baking powder
  • pinch salt
  • 14 g unsalted butter
  • 100 g whole eggs
  • 235 ml full cream milk
  • 110 ml water
  • oil – for deep frying


Bring all the ingredients to the boil. Boil for 5–10 minutes, until it is a syrup consistancy. Transfer the syrup to a container and keep in the freezer.

To make the koeksisters, sift and mix together the first 3 dry ingredients, then rub in the butter. Add the eggs, cream and water and knead for 10 minutes. Leave to rest for 3 hours. Roll 1 g bits of dough into long strips and deep fry. When golden, drain excess oil on paper towels, then transfer to the ice cold syrup to soak.

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