Greetings from Texas! Thank you Warren. I have tried this for the first time yesterday - and I'm no seasoned baker at all. It came out perfectly! Interesting to have traditional South African recipes passed from Australia to the US 😀
A big thanks for the tips on making that it use to be my favourite in school now that I came across your video I can’t thank you enough but anyways I have to say thanks 😊
Baie lekker! I miss those but this receipe is very do-able. I love your addition of the aromatics into the syrup. I grew up in the Cape and never appreciated the diversity of the cuisine as a kid! If you have MELKTERT recipes ... hint ... hint ...! 🇨🇦🇿🇦
use a potato masher to push them down and hold them under for at least 10-15 seconds, just hold them under and do not crush them. if you bring them up and hear a slurp sound then that is too soon. Pop em in the freezer, best enjoyed ice cold also this syrup would be a not so sweet so when you bring them out the freezer to eat then go ahead and roll them in castor sugar before serving them, it adds a very pleasant texture to it. you're welcome
Baie dankie! I tried making koeksisters here in Hong Kong this morning, but used another recipe and it doesn't taste the same.... going to try your recipe now! Can I use self raising flour? Hope it works 💪
Hi Warren. Thanks heaps for your tutorial- love it- I would like to make koeksisters for my daughter’s 18th birthday here in Australia 🇦🇺, but i would like to make it before the time & freeze them. Would they still be juicy/syrup in the middle when defrosted?
I have a recipe it calls for cake flour, watching you do yours I like how you showed how to plat them so I saved this video so I can watch it while I make mine. Can I use ground ginger?
light colored hard koeksister can be too cold oil, too long fry time, dark colored hard koeksister can be too hot oil. it can also be you over knee'd the dough or did not let it rest, or your syrup did not suck in that well leaving it dry and crispy instead of syrupy soggy.
you may have had a bit too mush water, or did not boil it enough. just bring the frozen syrup to a slow boil and stir it gently, you would want to see a lot of small bubbles in the boil, fizzy like in soda , big bubbles means too much heat. re-chill and try again
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Done this twice now. Both times weren't good.
They were AMAZING
Greetings from Texas! Thank you Warren. I have tried this for the first time yesterday - and I'm no seasoned baker at all. It came out perfectly! Interesting to have traditional South African recipes passed from Australia to the US 😀
Greetings from South Africa Perfect recipe Warren, my grade 11s are enjoying making koeksisters 😊
I gave your recipe a go today, and it was absolutely fantastic. Nice treat to show off here in the UK! Thanks boet!
Juan Serfontein great to hear! It’s a great one to get friends addicted to South African food!
Greetings from South Africa. My late mom taught me how to make it. Thanks for bringing back fond memories Alhamdulillah
Never thought I would be able to make it, but thanks to this video, I pulled it off. They came out well and delicious. Thanks!!
I made this today and I loved it...such a perfect recipe dear... May Allah bless you..
Thank you so much for the video🙏🏽, I loved watching it, I will definitely try it out, I'm super excited 😁
Absolutely delicious 😋 thank you
Looks delicious, going to make, thank you for the recipe ❤️
A big thanks for the tips on making that it use to be my favourite in school now that I came across your video I can’t thank you enough but anyways I have to say thanks 😊
Jo yummy lovely stuff 👌😋
Thanks Warren! I add an extra cup of water to my syrup so I can simmer the ingredients longer for a more intensely-flavoured syrup.
Baie lekker! I miss those but this receipe is very do-able. I love your addition of the aromatics into the syrup. I grew up in the Cape and never appreciated the diversity of the cuisine as a kid! If you have MELKTERT recipes ... hint ... hint ...! 🇨🇦🇿🇦
Great recipe.. Greetings from South Africa
Thank you! More SA recipes to come!
Your recipe looks yummy and I am planning to do it . Thnks
And they taste sooo good.
use a potato masher to push them down and hold them under for at least 10-15 seconds, just hold them under and do not crush them.
if you bring them up and hear a slurp sound then that is too soon.
Pop em in the freezer, best enjoyed ice cold
also this syrup would be a not so sweet so when you bring them out the freezer to eat then go ahead and roll them in castor sugar before serving them, it adds a very pleasant texture to it.
you're welcome
This is amazing! The calibre, the professional insight! Thank you.
Kamilah !Garus-oas thank you!
Yum 😋 my favorite dessert
👏👏👏👏👏👏👏👏👍👍 great job. Love koeksisters
Baie dankie! I tried making koeksisters here in Hong Kong this morning, but used another recipe and it doesn't taste the same.... going to try your recipe now! Can I use self raising flour? Hope it works 💪
Great video Shawn certified lekker 🍻
Awesome 👌
You made one rather successful video after 14 years of not doing so and still haven’t made another, you are interesting to say the least
Hi Warren. Thanks heaps for your tutorial- love it- I would like to make koeksisters for my daughter’s 18th birthday here in Australia 🇦🇺, but i would like to make it before the time & freeze them. Would they still be juicy/syrup in the middle when defrosted?
Most definitely - a lot of shops here in SA sell them frozen. Just let them defrost naturally and don't heat them up.
How many does it make ?
Best koeksisters video ever.
I'm looking for the full recipe. How much if each ingredient please. Thanks
I really wanna make koeksisters.
Liefde from portugal ❤❤❤❤❤
Hi. What about Cream of tarter in the syrup?.. it gives it a lighter taste.
Thank fella. 👊🏾👊🏾👊🏾
lekka maan 👐💯
When you say cake flour would that be equivalent to self raising flour in the uk or more of a bread flour?
Hi Lucy - just plain all purpose flour. Enjoy!
love yooouuu
I have a recipe it calls for cake flour, watching you do yours I like how you showed how to plat them so I saved this video so I can watch it while I make mine. Can I use ground ginger?
How cup flour
Hi Warren can you please send me your recipe?
QUANTITIES PLEASE
And now the koeksisters comes out crispy hard
light colored hard koeksister can be too cold oil, too long fry time,
dark colored hard koeksister can be too hot oil.
it can also be you over knee'd the dough or did not let it rest, or your syrup did not suck in that well leaving it dry and crispy instead of syrupy soggy.
Don't forget to add the egg to your ingredient list☺
My syrup always use to come out perfect but this time around... it just freezes.....
you may have had a bit too mush water, or did not boil it enough.
just bring the frozen syrup to a slow boil and stir it gently, you would want to see a lot of small bubbles in the boil, fizzy like in soda , big bubbles means too much heat.
re-chill and try again
Please sent me the recipe for koeksisters
Hello, the recipe is in the video description. Good luck!
Really well done video. Petty you don't make any more!
How much milk did he put in 😳😳😳😭
Simone Green all amounts are in description for you. 1/2 cup milk. Enjoy!
I feel your pain what is the flour quantity
How cup milk