Golden-brown braided dough plunged into ice-cold syrup to create a crisp, sticky crust with a sweet, syrup-soaked core.
2 cups flour
2 tbsp baking powder
1 tbsp butter
1 egg
water. Syrup: 1kg sugar
500 ml water
1 tbsp ginger juice
lemon juice.
1
Boil syrup ingredients together the day before and chill in the freezer until ice-cold. Make a soft dough, roll out, cut into strips, and braid them. Deep fry the braided dough in hot oil until deep golden brown. The crucial step happens away from the fire: remove the boiling hot dough braids straight from the oil and submerge them instantly into the ice-cold syrup. The sudden temperature drop forces the crisp pastry to draw the sweet syrup deep into its core. Serve cold.
Notes
Braai on a high heat
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Ingredients
2 cups flour
2 tbsp baking powder
1 tbsp butter
1 egg
water. Syrup: 1kg sugar
500 ml water
1 tbsp ginger juice
lemon juice.