Koeksister | South African Braided Pastries Dipped in Ice-Cold Syrup

Bring the sugar, water, sliced ginger, and cinnamon to a boil in a pot. After the sugar dissolves, boil for 8 more minutes without stirring. Add the lemon juice and remove from the heat; it helps keep the syrup from crystallizing when cold. Once lukewarm, transfer to a covered container and refrigerate.

Sift the flour, baking powder, and salt. Rub the cold butter into the flour with your fingertips until it resembles coarse sand. Add the beaten egg and milk, and knead for 6 minutes until the dough is soft but no longer sticky. Wrap and refrigerate.

Roll the rested dough on a lightly floured surface to half a centimeter thick. Cut it into long strips 8 centimeters wide, then cut each strip into three strips one and a half centimeters wide. Keep the top ends joined so the strips stay together while braiding.

Braid the three strips tightly as you would hair, then pinch the bottom end closed. A loose braid may open while frying; one that is too tight will keep the syrup from soaking in. Arrange the braids in a single layer on a floured tray.

Heat the oil in a deep pot over medium heat. The oil is ready when a small piece of dough rises slowly to the surface and bubbles. Fry the koeksisters four at a time until deep golden on each side. Oil that is too hot will brown the outside while leaving the inside raw; oil that is too cool will make them greasy.

Take the syrup straight from the refrigerator and pour it into a wide bowl. Set it over a bowl filled with ice water. As soon as the koeksisters come out of the oil, immerse them in the syrup for 30 seconds, then lift them out with a slotted spoon. The outside should develop a thin, glossy shell, with syrup inside when you bite into one.