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  • All-purpose flour 850.0 ml
  • Self-raising flour 250.0 ml
  • Baking powder 10.0 ml
  • Sugar 125.0 ml
  • Water (lukewarm) 500.0 ml
  • Yeast (instant) 7.0 g
  • Robertsons Ginger 5.0 ml
  • Aniseed whole 10.0 ml
  • Butter (melted) 50.0 g

Rooibos Syrup:

  • Sugar 500.0 ml
  • Water 750.0 ml
  • JOKO 100% Pure Rooibos 200 x 2 g Envelopes 8.0 g
  • Cinnamon stick


  • Garnish Desiccated Coconut
  • As Required Oil For Frying

Traditional koeksisters made even more South African with a Rooibos infused syrup. Sweet, crunchy and spicy, these could be better than the original!



  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.