Craving a sweet something? Indulge in a Mzansi favourite, Koeksister Ice cream Cones. You can’t go wrong with this treat.
Sift the flour, salt and baking powder into a large bowl. Whisk the milk, water, and eggs together and add to the dry ingredients
Mix to form a soft dough then knead thoroughly for 10 minutes, adding a little Stork Bake every now and then.
Cover the dough with cling wrap and place in the fridge overnight.
Make the syrup by combining the sugar, water, juice and cream of tartar in a large pot and stir over low heat until the sugar is dissolved.
Boil the syrup for 10 minutes then allow to cool to room temperature.
Break off a fist-sized chunk of the dough and roll out into a long sausage on a lightly oil-greased surface, then using a rolling pin, roll out to about 10cm wide. Cut into 1cm strips.
Take each strip then roll around a metal cream cone mould.
Start at the bottom and roll it tightly around finishing at the top and pinch the ends closed. Heat the oil to 180˚C then deep-fry the koeksisters, a few at a time, turning often to brown on all sides, until golden and cooked through.
Drain from the oil, remove the cone and immediately plunge into the room-temperature syrup, making sure to keep the koeksisters submerged so they soak up the syrup.
Drain the koeksisters from the syrup and allow to cool. Serve with a scoop of ice cream.
Tip: To keep your koeksisters crispy, store them in the freezer. Remove them from the freezer 15 minutes before you want to serve them.