They do take a bit of time to make, but they're well worth it :)
The syrup - to be made the day before and left in the fridge to cool.
Boil 3 cups of water with 24g of root ginger. Remove the ginger and add 3 more cups of water. Bring to boil again. Add 2.5 kg (12 cups) of sugar and allow to boil for 5 minutes. Allow to cool and store in fridge.
For the pastry:
6 cups plain flour
6 teaspoons baking powder
125g of margarine
125ml evaporated milk
312ml lukewarm water
A pinch of salt
Mix all the above together and knead well, then leave to rest.
Roll the dough flat into an oval/square until it is 5mm thick. Cut the dough into strips 2.5cm across. Then cut these strips into lengths of 6cm so that you are left with rectangles 2.5cm x 6cm
Make two cuts along the length of the rectangles so that you can braid them – you are aiming for a braid similar to a 3-strand hair braid! When you have plaited each one, press the tree strands together firmly at each end so that they do not come undone.
Deep-fry each koeksuster in hot oil until crisp. Remove with a slotted spoon and dip the whole cooked koeksuster immediately into your cool syrup. Remove from the syrup and allow to cool on a paper towels before eating.