Koeksister Donut Holes Recipe

In a saucepan, combine the sugar, water, cinnamon, and lemon juice.
Stir over medium heat until the sugar completely dissolves.
Bring to a gentle boil and let it simmer for 5-7 minutes until slightly thickened.
Turn off the heat and let it cool completely. (You want the syrup cool when you dip the hot donut holes later — that gives the best texture!)

In a large mixing bowl, sift together the cake flour, baking powder, salt, and sugar.
Add the softened butter and rub it into the flour using your fingertips until it resembles breadcrumbs.
In a separate bowl, whisk the egg, milk, and vanilla extract together.
Gradually add the wet ingredients into the dry ingredients. Mix until a soft dough forms.
- If the dough is too dry, add a tablespoon of milk at a time until you get a soft, non-sticky dough.
Cover the dough and let it rest for 10-15 minutes.

Lightly flour your hands.
Pinch off small pieces of dough and roll them into smooth balls, about the size of a walnut.

Heat oil in a deep saucepan or fryer to about 350°F (175°C).
Fry the dough balls in batches (don’t overcrowd the pan) until they puff up and turn a golden brown, turning them gently to ensure even browning. This should take about 4-5 minutes per batch.
Remove and drain them briefly on paper towels.

While the donut holes are still hot, immediately dip them into the cooled syrup.
Let them soak for 10-20 seconds to absorb the syrup.
Place them on a wire rack or a plate to drip off any excess syrup.

Keep the syrup cool and the donuts hot for that iconic koeksister sticky-crisp texture.
If the syrup becomes too thick as it cools, add a tablespoon of water and reheat lightly.
You can sprinkle extra cinnamon over the finished donuts if you love that extra spice!

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