Why your koeksisters are coming out dry and hard, and how to fix them

The perfect koeksister should be crisp and golden on the outside, with a soft, syrup-soaked centre and enough spiced syrup clinging to every twist and braid.

There are few things more disappointing than spending time making koeksisters, only to bite into one and find it hard, dry and not sweet enough.

The perfect koeksister has a very particular texture. It should be crisp and golden on the outside, with a soft, syrup-soaked centre and enough spiced syrup clinging to every twist and braid.

So, what went wrong?

Usually, it is not one single mistake. The consistency of the dough, the temperature of the oil, how long the koeksisters are fried and, most importantly, the syrup can all affect the final result.