Koeksisters

Syrup

1. Pour the water and sugar in a non-stick saucepan and bring to a boil over high heat. Once the syrup begins to boil, add the lime juice, ginger and cinnamon stick and simmer over low to medium heat for 15 minutes.
2. Divide the syrup into two large bowls.
3. Cool the two syrup bowls at room temperature and then refrigerate for at least 6 hours or even overnight.

Dough

1. Sift the flour and baking powder into a large bowl and stir in the butter, rubbing with the fingertips.
2. Separately, mix the egg and water and whisk well.
3. Make a well in the center of the flour. Pour the mixture of water and egg, then start mixing until reaching a smooth dough. Knead for 5 minutes.
4. Cover the dough with a cloth and let stand for 2 hours in the refrigerator.
5. Using an oiled rolling pin, roll the dough over an oiled surface to a thickness of ¼ inch/5mm. Cut the dough into several 2x6 inch (5x15cm) rectangles. Cut each rectangle into 3 strips, leaving the top of the rectangle untrimmed. Braid the 3 strips and firmly press the bottom end of the braid to close it securely.
6. Heat the oil to 320F/160C.
7. Fry in hot oil for 2 to 3 minutes on each side, or until golden.
8. Take the first bowl of syrup out of the refrigerator.
9. Drain each braid for just a few seconds and soak them immediately in the cold syrup.
10. Remove the koeksisters from the syrup using a skimmer and place on a rack. The first syrup bowl will gradually heat up after soaking a few koeksisters, so when you have made about half the koeksisters, take the second bowl of syrup out of the refrigerator and use it for the remaining koeksisters.
11. Koeksisters are stored in the refrigerator and are usually served chilled.