Sweet Surrender Bakery

A Taste of South Africa, One Dessert at a Time.

Golden brown koeksisters, freshly glazed with syrup, displayed on a platter.

Koeksisters

Koeksisters are a traditional Afrikaner pastry made of fried dough infused in syrup. These twisted treats are a South African favorite, known for their crispy exterior and sweet, sticky interior. This recipe, handed down through generations of the van der Merwe family, ensures a perfect batch every time.

Ingredients:

  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, softened
  • 1 1/2 cups milk
  • 1 egg, beaten
  • Vegetable oil, for frying
  • For the Syrup: 4 cups sugar, 2 cups water, 1 cinnamon stick, 2 tablespoons lemon juice, 1 teaspoon ginger

Instructions:

  1. In a large bowl, combine flour, baking powder, and salt.
  2. Rub in butter until mixture resembles breadcrumbs.
  3. Add milk and egg; mix to form a soft dough.
  4. Cover and let rest for 30 minutes.
  5. Roll out dough on a lightly floured surface to about 1/2 inch thickness.
  6. Cut into strips and plait or twist into koeksister shapes.
  7. Heat oil in a deep pot or fryer to 350°F (175°C).
  8. Fry koeksisters until golden brown on all sides.
  9. Remove and drain on paper towels.
  10. For the syrup: Combine sugar, water, cinnamon stick, lemon juice, and ginger in a saucepan.
  11. Bring to a boil and simmer for 10 minutes, or until slightly thickened.
  12. Dip warm koeksisters into cold syrup for a few minutes, ensuring they are well soaked.
  13. Remove and place on a wire rack to drain excess syrup.
  14. Serve chilled and enjoy!

Note: For best results, make the syrup ahead of time and chill it thoroughly. This temperature contrast is key to the koeksisters absorbing the syrup properly.

A creamy melktert with a light dusting of cinnamon, cut into slices.

Melktert (Milk Tart)

Melktert, or Milk Tart, is a classic South African dessert consisting of a sweet pastry crust filled with a creamy milk custard, often flavored with cinnamon. This simple yet satisfying treat is a staple in South African households and bakeries. Our version uses a secret blend of spices for an extra layer of flavor.

Ingredients:

  • For the Pastry: 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup cold butter, cubed, 4-6 tablespoons ice water
  • For the Filling: 4 cups milk, 1/2 cup sugar, 1/4 cup cornstarch, 2 eggs, 1 teaspoon vanilla extract, Pinch of salt, Ground cinnamon, for dusting

Instructions:

  1. Prepare the pastry: In a large bowl, combine flour and salt.
  2. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until dough just comes together.
  4. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
  5. Roll out dough on a lightly floured surface and press into a 9-inch pie dish.
  6. Trim excess dough and prick the bottom with a fork.
  7. Pre-bake the crust in a preheated oven at 350°F (175°C) for 10-12 minutes, or until lightly golden.
  8. Prepare the filling: In a saucepan, heat milk and sugar until sugar is dissolved.
  9. In a separate bowl, whisk together cornstarch, eggs, vanilla extract, and salt.
  10. Gradually whisk the egg mixture into the warm milk, stirring constantly to prevent lumps.
  11. Cook over medium heat, stirring continuously, until the mixture thickens to a custard consistency.
  12. Pour the custard filling into the pre-baked crust.
  13. Dust generously with ground cinnamon.
  14. Bake in the preheated oven for another 15-20 minutes, or until the filling is set.
  15. Let cool completely before serving.

Note: To prevent the crust from burning during the second bake, you can cover the edges with foil.

A close-up of malva pudding with apricot jam sauce drizzled on top, served in a ramekin.

Malva Pudding

Malva Pudding is a spongy, caramelised pudding of South African origin, typically served hot with a creamy sauce. The name "malva" is believed to be derived from the Afrikaans word for marshmallow, due to its soft and spongy texture. This recipe, a family favorite of pastry chef Anya Petrova, showcases the best of South African comfort food.

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon apricot jam
  • 1 teaspoon vinegar
  • 1/2 cup milk
  • For the Sauce: 1/2 cup butter, 1 cup cream, 1 cup sugar, 1/4 cup hot water, 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a baking dish.
  2. In a large bowl, combine flour, baking soda, and salt.
  3. In a separate bowl, cream together butter and sugar until light and fluffy.
  4. Beat in egg, then stir in apricot jam and vinegar.
  5. Add dry ingredients alternately with milk, beginning and ending with dry ingredients.
  6. Pour batter into prepared baking dish.
  7. Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. While the pudding is baking, prepare the sauce: In a saucepan, melt butter.
  9. Stir in cream and sugar. Bring to a simmer, stirring until sugar is dissolved.
  10. Remove from heat and stir in hot water and vanilla extract.
  11. As soon as the pudding comes out of the oven, poke holes all over the top with a fork.
  12. Pour warm sauce evenly over the pudding.
  13. Let the pudding soak up the sauce for a few minutes before serving. Serve warm with custard or ice cream.

Note: For an extra rich flavor, use brown butter in the sauce.

Hertzoggies on a white plate with a cup of coffee

Hertzoggies

Hertzoggies are a delightful South African biscuit with a jam and coconut topping. Named after General J.B.M. Hertzog, these biscuits are a sweet treat with a political history. Our bakers at Sweet Surrender have perfected this recipe for a crumbly base and a sweet, chewy topping.

Ingredients:

  • For the Pastry: 2 cups all-purpose flour, 1/2 cup butter, 1/4 cup shortening, 1/4 cup sugar, 1 egg, 1 teaspoon baking powder, Pinch of salt, 2-3 tablespoons cold water
  • For the Topping: 1 cup apricot jam, 1 cup desiccated coconut, 1/4 cup sugar, 1 egg, beaten

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a baking sheet.
  2. Prepare the pastry: In a large bowl, combine flour, baking powder, and salt.
  3. Rub in butter and shortening until mixture resembles breadcrumbs.
  4. Add sugar and egg; mix well.
  5. Gradually add cold water, mixing until dough just comes together.
  6. Roll out dough on a lightly floured surface and cut out circles using a cookie cutter.
  7. Place circles on the prepared baking sheet.
  8. Prepare the topping: In a bowl, combine apricot jam, coconut, sugar, and beaten egg. Mix well.
  9. Spoon a generous amount of topping onto each pastry circle.
  10. Bake for 15-20 minutes, or until golden brown.
  11. Let cool on the baking sheet before transferring to a wire rack.

Note: For a richer flavor, toast the coconut lightly before adding it to the topping mixture.