Nostalgia

 

Ah, food! It 'speaks' to me in so many ways - so many memories are tied to particular foods or specific meals and events. It seems to be one of the ways I store my personal history ... 

Though these delectables below don't bring me a specific memory, they are laced with nostalgia for our place of origin - South Africa. These are Koeksusters (or Koeksisters): the dough is braided, fried in hot oil, and then immediately steeped in sugar syrup for a few minutes. It's a recipe that originated in the Afrikaner culture (descendants of Dutch settlers) and became a commonplace confection throughout the country.

I've made them a few times, but not very often, since there are quite a few different steps to follow (time consuming), but today I was hankering after them, so I made some. Such indulgence!

Koeksusters:
Syrup
625 ml (2.5 c) sugar
250 ml (1 c) water
12. 5 ml (1Tbsp) lemon juice
5 (1 tsp) vanilla essence

Bring sugar and water to the boil (uncovered) over low heat. Stir every now and then. 

Cook syrup slowly for 7 to 8 minutes. Remove from stove and stir in lemon juice and essence.

Dough:
375ml (1.5 c) cake flour
22 ml (2 Tbsp) baking powder
25 ml or 20 g butter (about 2 Tbsp)
150 ml milk
1 ml salt (¼ tsp)

Sift flour, baking powder and salt
Rub in butter. Cut in the milk with a spatula.
Roll dough out to 5 mm thick.
Cut and braid the dough.
Place the braided koeksusters in hot oil and cook till browned.
Lift koeksusters out and immerse them in the lukewarm syrup.