How to make homemade koeksisters without the most common mistakes

Crisp on the outside, sticky with syrup and soft in the middle, they're worth every bit of effort.

Few South African treats are as satisfying as a freshly made koeksister. Crisp on the outside, sticky with syrup and soft in the middle, they're worth every bit of effort.

But while homemade is always best, koeksisters have a reputation for being one of the trickier bakes to master.

The plaits can unravel, the syrup doesn't always soak in and getting that perfect crisp shell takes a little know-how.

The good news is that most problems come down to a handful of common mistakes.