500g cake flour
2 ml salt
20 ml baking powder
125 g butter
2 eggs, beaten
milk
oil (for deep frying)

Syrup:
750 g sugar
375 ml water
2 cinnamon sticks
4 whole cloves
2 inches ginger, peeled

1. Prepare syrup the day before making the koeksisters and chill thoroughly.
2. Dissolve sugar in water over medium heat.
3. Add spices and knob of ginger.
4. Boil together for 10 minutes.
5. Sift flour, salt and baking powder into a bowl.
6. Rub in butter finely, add beaten eggs with enough milk to blend into a stiff dough.
7. Chill dough in refrigerator for 30 minutes.
8. Roll out to 5 mm (1/4 inch?) thick and cut into strips approximately 70 x 30 mm (3 x 1 inches).
9. With a sharp knife, cut each strip into 3 smaller ones, leaving them attached at one end.
10. Plait (braid) loosely and pinch ends to secure.
11. Drop a few at a time into hot oil.
12. Cook until lightly-browned and puffed.
13. Lift out and drain for just 1 minute of crumpled paper towels, then drop at once into chilled syrup.
14. Soak in syrup, lift out and drain in a sieve until dry.
15. Note: I\'m sure my cousin got a larger yield than this, she made hers very small and dainty.
16. You can make them the size that suits your needs and aesthetics.
17. I like them small and dainty, but that\'s the only way I\'ve ever had them.