please could any one supply me with an original method for making them.They are high in sugar..but as an occasional treat ...they are deliciciousl

You mean Koeksisters. http://www.southafricantours.co.za/koeksisters.htm

The syrup - to be made the day before and left in the fridge to cool. Boil 3 cups of water with 24g of root ginger. Remove the ginger and add 3 more cups of water. Bring to boil again. Add 2.5 kg (12 cups) of sugar and allow to boil for 5 minutes. Allow to cool and store in fridge. For the pastry: 6 cups plain flour 6 teaspoons baking powder 125g of margarine 2 eggs 125ml evaporated milk 312ml lukewarm water A pinch of salt Mix all the above together and knead well, then leave to rest. The method: Roll the dough flat into an oval/square until it is 5mm thick. Cut the dough into strips 2.5cm across. Then cut these strips into lengths of 6cm so that you are left with rectangles 2.5cm x 6cm Make two cuts along the length of the rectangles so that you can braid them – you are aiming for a braid similar to a 3-strand hair braid! When you have plaited each one, press the tree strands together firmly at each end so that they do not come undone. Deep-fry each koeksuster in hot oil until crisp. Remove with a slotted spoon and dip the whole cooked koeksuster immediately into your cool syrup. Remove from the syrup and allow to cool on a paper towels before eating. Let me know if this helps..

first of all they are called koeksister. and here goes i know cause im south african. go to http://funkymunky.co.za/sweets.html scroll down the page and youll find this receipe with pictures. enjoy. Koeksisters The secret of the crisp syrupy outside of koeksisters is that they are taken straight from hot oil and dipped into ice-cold syrup. This seals the syrup outside and leaves the inside dryish in contrast. 375ml water 800g sugar 2ml (1/2t) cream of tartar 2ml (1/2t) ground ginger 3 cinnamon sticks 500g cake flour 30ml (6t) baking powder 2ml (1/2t) salt 50ml (4T0 butter or margarine 2 eggs 250ml milk oil for deep frying To make syrup, heat water in a saucepan, add sugar and stir until dissolved. Add cream of tartar, ginger and cinnamon. Boil, uncovered, for 5 minutes. Do not stir, remove from stove and chill. While syrup is chilling, make koeksisters. Sift flour, baking powder and salt together. Add butter and rub in with fingertips until mixture resembles fine crumbs. Beat eggs and milk together and add to dry ingredients. Mix dough well, then knead lightly for 2 minutes to make it pliable. Cover basin with wax paper and leave for 1 hour. Roll dough to a thickness of 7.5 to 10mm. Cut into strips about 8 cm long and 2.5 cm wide. Cut each strip into three lengthwise, leaving one side uncut. Now plait the three pieces and press ends together firmly. Heat oil to 190ºC and deepfry koeksisters for 1 minute. (Do not fry too many at once) The syrup will warm up about halfway through, so divide the syrup into two bowls. Remove from oil, drain on brown paper for 1 minute and dip in cold syrup for 30 seconds. Remove from syrup and place on a dish to dry. Yummy!!

There are 2 secrets to the perfect koeksister. One, your syrup has to be ice cold, AT ALL TIMES!!!!!! Have it in a bowl, and that bowl in another filled with ice and water. Don't let the koeksister cool down before you put it in the syrup. That has to be piping hot. This all helps to give you a crispy on the outside, soft on the inside texture. And the other secret, put some glycerine (you can buy it at tesco etc) in the syrup. It doesn't make any difference to the taste, but it makes them shiny, just like a koeksister should be. Oh, and also, keep the koeksisters in the syrup for much longer that 30secs. Keep them in longer otherwise they don't soak up the syrup. Do one, break it open, and see if it is soaked through. That way you would know how long to soak them, But i would say about 5 mins. Best of luck mate! Koeksisters 375ml water 800g sugar 2ml (1/2t) cream of tartar 2ml (1/2t) ground ginger 3 cinnamon sticks 500g cake flour 30ml (6t) baking powder 2ml (1/2t) salt 50ml (4T0 butter or margarine 2 eggs 250ml milk oil for deep frying To make syrup, heat water in a saucepan, add sugar and stir until dissolved. Add cream of tartar, ginger and cinnamon. Boil, uncovered, for 5 minutes. Do not stir, remove from stove and chill. While syrup is chilling, make koeksisters. Sift flour, baking powder and salt together. Add butter and rub in with fingertips until mixture resembles fine crumbs. Beat eggs and milk together and add to dry ingredients. Mix dough well, then knead lightly for 2 minutes to make it pliable. Cover basin with wax paper and leave for 1 hour. Roll dough to a thickness of 7.5 to 10mm. Cut into strips about 8 cm long and 2.5 cm wide. Cut each strip into three lengthwise, leaving one side uncut. Now plait the three pieces and press ends together firmly. Heat oil to 190ºC and deepfry koeksisters for 1 minute. (Do not fry too many at once) The syrup will warm up about halfway through, so divide the syrup into two bowls. Remove from oil, drain on brown paper for 1 minute and dip in cold syrup for 30 seconds. Remove from syrup and place on a dish to dry. Yummy!! --------------------------------------------------------------------------------