A South African favourite with a twist! “Literally” 🤭
 
Koeksisters without the yeast & a whole lot of creamy, delicious fluffiness with the addition of Nestlé Cremora! 
 
Loving the fact that CreMOra adds MO creaminess to any dish! 
 
Share your CreMOra inspired dish & tag @cremorasa & use the hashtag #GetThatCremoraFeeling 

 
Ingredients:
 
Dough:
 
2 cups cake flour
2 teaspoons baking powder
2 ½ tablespoons Nestlé Cremora
2 tablespoons butter or margarine 
½ cup maas (sour milk) or plain yoghurt
½ cup milk
 
Syrup:
 
1 cup white granulated sugar
1 cup water
1 cinnamon stick 
 
Other ingredients:
 
vegetable oil for deep frying
1 cup desiccated coconut (optional) for coating
 
Method:
 
Start off by making the dough. To a bowl, add the cake flour, baking powder, Nestlé Cremora & butter or margarine. Use your fingertips to rub the butter into the flour to resemble a breadcrumb texture.
Pour in the maas (sour milk) or plain yoghurt. Mix with a spoon to bring the dough together. Go in with your hands, adding more flour if the dough is too sticky & knead until it becomes a smooth dough.
Cover with plastic wrap & set aside to rest for 30 minutes.
While waiting, prepare the syrup. To a pot on medium heat, add in the sugar, water & cinnamon stick. Stir until the sugar dissolves & then allow it to come to a boil. Once it reaches a boil, lower the heat & allow it to simmer for 20 minutes until the syrup is slightly thickened. Remove from the heat until ready to use.
Once the dough has rested, evenly divide it into 16 balls. Thereafter, divide each ball into 3 even ropes. 
Press the tops of the ropes together & begin plaiting them. Be sure to secure the ends or they will open up whilst frying.
Once all the dough has been plaited, deep fry them in hot vegetable oil until lightly golden. 
Drain them on paper towels & then dunk them into the syrup, allowing each side of the koeksisters to soak the syrup for 3 minutes. 
They can be served as is or they can be coated in desiccated coconut. 
Enjoy! 

𝗜𝗙 𝗬𝗢𝗨 𝗘𝗡𝗝𝗢𝗬𝗘𝗗 𝗧𝗛𝗜𝗦 𝗩𝗜𝗗𝗘𝗢, 𝗣𝗟𝗘𝗔𝗦𝗘 𝗟𝗜𝗞𝗘, 𝗖𝗢𝗠𝗠𝗘𝗡𝗧 & 𝗦𝗨𝗕𝗦𝗖𝗥𝗜𝗕𝗘

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