Here in Kent UK Ive bought Koeksisters from a SPAR in West Malling, £ 5 a pack, but lately they are out of stock so Im going to ask my Wife to bake them as My Son adores them.
Mine come out dry everytime- ive had 4 attempts. even submerging them for 10 mins in the syrup... whats the secret to making and keeping them juicy please ?
Are you dropping them in hot straight from the oil? Is your syrup ice cold? Those two things are essential. You could also be over working the dough, it's a very quick dough, no glutens which might be acting as a barrier to the syrup absorption once fried. I dunno seems odd. This is not the best explaind recepie either, though. In fact you dont want your dough "shiny and smooth" as she says because that's too much kneeding already. Try mixing without touching the dough, a hand "pastry blender" is all you need, avoid using a machine unless you know exactly when to stop which is almost immiediately. Light touch, almost like making scones, keep your butter ice cold..............
1. I soaked mine in the syrup. This seems to work. 2. In hindsight, I over worked the dough hence me having to do No. 1. Thanks for the tip EquestAnton.
@@josscassidy2757 LOL Yea, but they only appeared after the syrup was cooled. No mention at all, just there suddenly like floaters that wouldn't flush. Ginger, lemon zest, cream of tartar, green cardamon pods, cinnamon, cloves, rose petal, orange blossom water, lemon juice even honey etc all add a lovely delicious taste and smell. It's a fragrant syrup. Those are the most common flavours in the syrup but everyone has their own combination and traditions.
Here in Kent UK Ive bought Koeksisters from a SPAR in West Malling, £ 5 a pack, but lately they are out of stock so Im going to ask my Wife to bake them as My Son adores them.
Make them yourself your wife's a human being 😐
Hi
Please could I have a written recipe of this
Or the link
Is it really necessary to add egg
Thank you so much.
Mine come out dry everytime- ive had 4 attempts. even submerging them for 10 mins in the syrup... whats the secret to making and keeping them juicy please ?
ua-cam.com/video/twkCJDzubM8/v-deo.html
Terri, these seem to be moist... ua-cam.com/video/twkCJDzubM8/v-deo.html
Are you dropping them in hot straight from the oil? Is your syrup ice cold? Those two things are essential. You could also be over working the dough, it's a very quick dough, no glutens which might be acting as a barrier to the syrup absorption once fried. I dunno seems odd. This is not the best explaind recepie either, though. In fact you dont want your dough "shiny and smooth" as she says because that's too much kneeding already. Try mixing without touching the dough, a hand "pastry blender" is all you need, avoid using a machine unless you know exactly when to stop which is almost immiediately. Light touch, almost like making scones, keep your butter ice cold..............
1. I soaked mine in the syrup. This seems to work.
2. In hindsight, I over worked the dough hence me having to do No. 1. Thanks for the tip EquestAnton.
How much baking powder did u put
15ml or 50ml
How do I make my syrup thin
What are the sticks in the syrup!? Where is the cream of tartar?
EquestAnton I thought I was the only one who realized
Cinnamon sticks.
I stopped watching and started scrolling through the comments to see if I was the only one who noticed the addition of cinnamon sticks to the syrup 😂
@@josscassidy2757 LOL Yea, but they only appeared after the syrup was cooled. No mention at all, just there suddenly like floaters that wouldn't flush. Ginger, lemon zest, cream of tartar, green cardamon pods, cinnamon, cloves, rose petal, orange blossom water, lemon juice even honey etc all add a lovely delicious taste and smell. It's a fragrant syrup. Those are the most common flavours in the syrup but everyone has their own combination and traditions.
I cannot call this a koeksister. Maybe a twistie
I like koek sister
Nice
A
3rd comment 😆
2nd comment 😂😂
kidssssssssssssssssssssssssssss
1st comment
@louisgantus
I like koek sister