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Dough:

  • All-purpose flour 850 ml
  • Self-raising flour 250 ml
  • 7 g Yeast (instant)
  • Baking powder 10 ml
  • Sugar 125 ml
  • 10 ml Aniseed (whole)
  • 5 ml Robertsons Ginger
  • 50 g Butter (melted)
  • Water (lukewarm) 500 ml

Rooibos Syrup:

Assemble:

  • Garnish Desiccated coconut
  • As required Oil for frying
  1. Dough:

    • Sift all the dry ingredients together in a bowl.
    • Mix together the butter and water. Make a well in the centre of the dry ingredients and add the water mixture, mix until well combined.
    • Clingwrap the bowl of dough and allow to rise for at least 1 hour. Remove the clingwrap and fold the mixture again before portioning to fry.
  2. Rooibos Syrup:

    • Bring all the ingredients to the boil, reduce to a low simmer and reduce until it coats the back of a spoon. Keep the syrup warm.
  3. Assemble:

    • Heat the oil to 180 °C. Pull the dough apart and roll into evenly sized pieces (don’t overwork the dough).
    • Hint: Rub cold oil over hands to prevent dough sticking. Drop dough into hot oil and fry on both sides for 4-5 minutes. Remove once golden brown in colour and drain on paper towel.
    • Dip the koeksisters into the Rooibos syrup and coat well.
    • Roll in the coconut and serve with your favourite cup of Joko Rooibos.