Doughnut (South African Koeksisters)

Discover the sweet syrup-coated South African version of the doughnut. Each one is neatly plaited into a piece of deep-fried deliciousness.

3 cups caster sugar (660 g)
1 (1½"/4 cm) piece ginger, sliced
1 cinnamon quill
1 lemon, freshly squeezed
2 cups cake flour (300 g)
2 tsp. baking powder
unsalted butter, chopped (75 g)
¼ tsp. ground nutmeg
1 egg
½ cup milk (125 mL)
sunflower oil, to deep-fry

Combine sugar, ginger, cinnamon, lemon juice and 2 cups (500 mL) water in a pan over medium heat. Bring to a simmer, stirring until sugar dissolves, then cook for 3-4 minutes until fragrant. Transfer to a heatproof bowl and chill for 2 hours.

Place flour, baking powder and butter in a food processor and whiz until mixture resembles coarse crumbs. Add nutmeg, egg, milk and a pinch of salt, and whiz until combined. Form into a disc, enclose in plastic wrap and chill for 30 minutes.

Roll out the dough on a lightly floured surface until 7 mm thick. Cut into twelve 10x5 cm rectangles, then cut 3 lines lengthways into each rectangle, leaving a 1cm boarder at one end to hold the strips together. Plait the 3 strips and pinch end to seal. Cover with a clean damp tea towel.

Set bowl of syrup over a bowl of iced water (syrup must be very cold). Half fill a deep-fryer or large saucepan with oil and heat until 170°C. In batches, cook the doughnuts, turning, for 3 minutes or until dark golden. Immediately soak in syrup for 1 minute, then drain on a wire rack

Makes 12 servings.