Sift together 230ml flour, 11ml baking powder, and 1ml salt.
Rub in 12 and 1/2 ml unsalted butter at room temperature.
Add 200ml fresh milk and knee the dough till the dough becomes elastic like.
Cover with cling wrap and set aside.
In a pot add 600ml White sugar and 250ml water.
Let it boil and wait until the sugar is dissolved then add the 30ml lemon juice.
Set aside to cooldown to room temperature.
Take the dough and roll it out, cut long pieces off and roll in your hand.
Fold the centre of the piece of dough and fold over each other and set aside on a baking tray covered with baking paper and place a half wet towel on top so that it doesn’t dry out. Do this until all the dough is finished.
Now in a pot add 3/4 full of canola/sunflower oil.
Wait for the oil to boil then add the koeksisters one by one, let it fry till just golden brown.
Take the koeksister and while it is still wheezing making a noise from the oil dip it immediately into the syrap.
Place on a rack for the koeksisters to cool off. The koeksisters should be see through and the syrap should be everywhere in the koeksister.
The koeksisters will puff up more in the oil, the trick with the koeksisters is that the oil should not be too hot or cold and the koeksisters should be boiled when just turning golden brown and still hot to dip into the syrap for at least a few seconds.
They are a traditional South-African treat and it is very nice with coffee or tea! They work well in the deep fryer as well! I will make them in the deep fryer next time!
It makes about 30 koeksisters.