1. Make the syrup (the day before or at least 2 hours ahead):
In a saucepan, combine sugar, water, cinnamon, cloves, lemon juice, and ginger (if using). Stir over medium heat until sugar dissolves.
Simmer for 10 minutes, then cool completely and refrigerate — it must be ice cold when dipping the hot koeksisters.

2. Make the dough:
Sift flour, baking powder, and salt into a bowl. Rub in butter until it resembles crumbs.
Beat the egg with milk and add to the dry ingredients to form a soft dough.
Knead lightly, wrap in clingwrap, and let rest in the fridge for 1 hour.

3. Shape the koeksisters:
Roll out dough to about 5mm thick. Cut into strips roughly 1.5cm wide and 10cm long.
Braid three strips together and pinch the ends to seal. Keep them covered with a damp cloth to prevent drying out.

4. Frying time:
Heat oil in a deep pot to medium-high (about 170°C). Fry 2–3 braids at a time until golden and crisp — about 2–3 minutes per side.

5. Syrup soak:
Remove from oil, shake off excess, and immediately plunge into the ice-cold syrup. Let soak for 1–2 minutes, turning to coat fully.
Place on a rack to drain.

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