South African Koeksisters made with a twist (25.07.19)

RICH BRIOCHE DOUGH
COURTESY :NAADIRAH ABDOOL
PASTRY CHEF
YOU WILL NEED:

Sunflower oil for frying..
500g strong white bread flour and 50g extra for dusting
6og castor sugar
10g salt
10g dry yeast
4 eggs
Zest of 1 lemon
150 grams water
125g unsalted butter
2g vanilla essence
4 g ground cinnamon

For the syrup( 30g sugar and 150 g water, 3large cinnamon sticks. Place all the ingredients for the dough apart from the butter in the bowl of an electric mixer. Using the beater attachment, mix on medium speed for 6 to 8 minutes, or until the dough starts to come away from the sides and form a ball. Then turn off the mixer and let the dough rest for 1 minute.

Start the mixer up again on a medium speed and slowly add the butter about 25 g at a time. Once the butter is incorporated, mix on high speed for a couple of minutes until the dough is glossy, smooth and elastic, when pulled, then cover the bowl with a cling wrap and leave to rise until its double in size. Knockback the dough, recover and put into the fridge to chill overnight.

NEXT DAY
Shape dough into 50 g balls, roll into long logs until you are able to fold in half and plaite. Dust your tray with flour and leave to rise until double its size. Keep covered while raising with a light plastic sheet, making sure the top of the koeksisters are floured as well, so the plastic doesn’t stick. Heat oil and fry koeksisters on medium heat. Make syrup and syrup koeksister as u need.

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