Start by making the syrup as it needs to cool. Add sugar, water, cinnamon, vanilla essence, ginger and lemon juice to a medium saucepan and bring to a boil. Stir continuously until the sugar has fully melted.

Pour the hot syrup into a heatproof bowl and place it in the fridge on top of a kitchen cloth. The syrup will take about 4-6 hours to chill fully.

Add the flour, baking powder, salt and butter together and incorporate using your fingertips.

In a separate bowl, mix together an egg and milk. Add this to the flour mixture.

Mix lightly and tip onto a clean working service. Knead for 10mins adding a light dusting of additional flour if needed. Cover with clingwrap and allow the dough to chill in the fridge for 1 hour.

Remove from the fridge and roll out the dough. Using a knife or pizza cutter, cut the dough into rectangles, cut each rectangle into 3 strips but still connected at the top. Plait and pinch tightly on each end to ensure they keep their shape while frying.

Once you've created the koeksisters, bring your oil to a temperature of 180 degrees celsius. This'll allow the koeksisters to become beautifully crispy. I like to drop a small piece of the dough in the oil to check the temperature - it should start bubbling and floating to the top within 5secs.

While the koeksisters are frying (keep an eye out as they fry quite quickly). Place the syrup bowl onto of an ice bath to ensure it says cold whilst you're adding in the hot koeksister.

When ready, remove the koeksisters from the oil and immediately add them to the syrup. Ensuring they're fully coated. Allow to soak up the syrup for 2-3mins.

Place on a cooling rack to cool.