Recipe by: Stephanie Maas

Source: Family recipe

Serves: 25 – 30 pieces



  • 1 kg white sugar
  • 500 ml water
  • 2 (1 cm long) pieces of ginger,
  • Rind of ½ lemon
  • 2 cinnamon sticks
  • Pinch of nutmeg
  • Pinch of salt
  • ½ tsp cream of tartar
  • 1 Tbsp. glycerin


  • 500 gms plain flour, plus
    extra to roll out dough
  • 1 tsp salt
  • 2 Tbsp baking powder
  • 55 gms cold unsalted butter, grated
  • 1 egg
  • 250 ml milk
  • Vegetable oil to deep fry
  • Ice



  • Put all the syrup ingredients into a pan and bring to a boil on very low heat
  • Stir until the sugar is completely dissolved
  • Boil for 7 minutes
  • Cool in the fridge overnight
  • To get best results the syrup has to be as cold as possible. Best to divide it into 2 parts and store in 2 separate plastic containers putting one stick of cinnamon, ginger and lemon rind in each so they can infuse overnight


  • Sieve all the dry ingredients together
  • Beat the egg and milk in a bowl. Add this to the dry ingredients and mix lightly to form a dough. Empty the ingredients on a marble surface to kneed lightly. If required add a Tbsp of milk to bring it all together. Kneed until bubbles form but don’t kneed too much
  • Cover with a damp cloth and set aside for 1 hour


Download PDF here: South African Syrup plaited Doughnuts Stephanie Maas