South African Koeksisters

Combine sugar, water, ginger, lemon zest, and lemon juice together in a saucepan; bring to a boil, reduce heat to medium, and cook for 10 minutes.

Cool syrup to room temperature, transfer to a container, and refrigerate until flavors blend, 8 hours to overnight.

Sift flour, baking powder, and salt together in a bowl.

Rub the butter into the flour mixture with your fingertips until mixture has a cornmeal texture.

Add the milk; mix until a smooth dough forms.

Wrap the dough in plastic wrap and let it rest for 2 hours.

Turn the dough out onto a lightly floured work surface and roll into a 5x14-inch rectangle about 1/4-inch thick.

Cut the dough into twenty eight 1/2-inch wide strips.

Twist pairs of strips together and pinch the ends together.

Repeat for all of the strips.

Cover strips with a clean cloth and let rest for 15 minutes.

Heat about 2-inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Place a wire rack over a baking sheet.

Pour some of the cold syrup into a bowl and return remaining syrup to the refrigerator.

Working in batches, fry koeksister twists in hot oil until twists swell and are golden brown, 2 to 5 minutes.

Remove koeksisters from hot oil with a slotted spoon and immediately immerse in cold syrup for 10 seconds.

Transfer soaked koeksisters to prepared wire rack to cool.

Replenish cold syrup as necessary.