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Josh and Amy - Koeksisters

with Dom Pedro

Prep time: 1 hours (+ freezing)    Cook time: 45 mins    Serves: 4


Grated chocolate, to decorateVanilla Ice Cream

300ml milk

300ml cream

1 vanilla bean, seeds scraped

6 egg yolks

150g caster sugarSyrup

550g caster sugar

250ml water

2 ½ tsp lemon juice

1 tsp vanilla essenceKoeksisters

225g plain flour

1/4 tsp salt

4 ½ tsp baking powder

20g butter, melted

150ml milk

Canola oil, for deep fryingDom Pedro Cocktail

250ml Amarula cream liqueur

8 tbs thickened cream

750g vanilla ice cream


  1. To make ice-cream, stir milk, cream, vanilla bean and seeds in a saucepan over medium heat until hot. Remove from heat. Cool slightly.
  2. Whisk egg yolks and sugar until pale and creamy. Slowly add hot cream mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Strain. Cool. Churn in an ice-cream maker according to manufacturers instructions.
  3. To make syrup, stir sugar and water in a saucepan over a medium heat until sugar dissolves. Simmer until thickened. Stir in juice and essence.
  4. To make koeksisters, sift combined flour, salt and baking powder into a bowl. Stir in butter and milk to form a soft dough.
  5. Roll out dough on a lightly floured surface into a 5mm thick rectangle. Cut into 1cm-thick strips.
  6. Plait 3 strips together and pinch ends to join. Repeat to use all strips.
  7. Deep fry koeksisters in small batches until golden and crisp. Transfer to hot syrup to soak for 10 minutes. Remove from syrup and refrigerate until cold.
  8. To make Dom Pedro cocktail, blend all ingredients until smooth.
  9. Serve koeksisters with Dom Pedro cocktail. Decorate with chocolate.