Koeksisters

Prepare the Syrup

In a large saucepan, combine the sugar, water, cream of tartar, ground ginger, ground cinnamon, and ground nutmeg.

Heat over medium heat, stirring until the sugar is completely dissolved.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.

Add the lemon juice and simmer for another 5 minutes.

Remove from heat and let the syrup cool. Refrigerate until very cold.

Prepare the Dough

In a large mixing bowl, combine the flour, baking powder, and salt.

Add the chilled and cubed butter. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the milk and egg.

Pour the milk and egg mixture into the flour mixture. Stir until a soft dough forms.

Turn the dough out onto a floured surface and knead gently until smooth.

Roll out the dough to about 1/4 inch thickness.

Shape the Koeksisters

Cut the rolled-out dough into strips about 3 inches long and 1 inch wide.

Take each strip and cut it lengthwise into three smaller strips, leaving one end uncut.

Braid the three strips together and pinch the ends to seal.

Fry the Koeksisters

In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C).

Fry the braided dough strips in batches until golden brown and crispy, about 2-3 minutes per side.

Remove the koeksisters with a slotted spoon and drain on paper towels.

Soak in Syrup

While the koeksisters are still hot, immediately dip them into the cold syrup. Allow them to soak for a few seconds, ensuring they are well-coated.

Remove from the syrup and place on a wire rack to drain and cool.