Method

1. In a large pot, add the sugar to the hot water, stirring over low heat until completely dissolved. Wash down all the sugar crystals adhering to the pot sides at this stage.
2. Add in the cinnamon stick and cream of tartar. Bring to the boil and simmer steadily, uncovered, for 5 minutes. Important: Do not stir at all during this time!
3. Set aside and when cooled, refrigerate for several hours, until thoroughly chilled. Discard the cinnamon stick.
4. Sift the flour, salt and baking powder together into a large mixing bowl. Using your fingertips, rub in the margarine thoroughly.
5. Make a well in the centre, and pour in the beaten egg and milk. Gradually draw in the flour, mixing to a firm dough.   Knead this dough lightly to make it pliable, then set it aside under a damp cloth for an hour.
6. Roll out the dough to +-1 cm thickness rectangle, on a lightly floured worktop. Trim the edges to straighten. Cut 50 mm strips down the length. Use three of these strips at a time to loosely plait with. As you work, leave the completed plaits under a damp cloth.
7. Cut off suitable lengths from the long plaits and squeeze both loose ends of each koeksuster to seal them.  Fry these soon after plaiting.
8. Deep fry in 190 ° C pre-heated oil, several plaits at a time, turning occasionally until an attractive rich golden colour.  Lift them out using a slotted spoon, drain briefly on kitchen paper and immerse them in the syrup while you fry another batch to take their place.  Repeat this process until complete.
9. Drizzle any small amount of remaining syrup over and store the koeksusters in an airtight container in the fridge.