Mornings really won’t be the same once you’ve made a batch of these Super Soft Twistees. They’re tender, pillowy, and beautifully twisted, with that familiar koeksister-style charm—almost like a classic treat in disguise. The dough is enriched with butter, milk powder, yoghurt, and a touch of vanilla, which helps create a soft bite and a gentle sweetness. After a long, relaxed rise, each piece is shaped into an oblong twist, fried until golden, then finished by syripping and rolling in coconut. The result is a twisted delicacy that’s light yet satisfying, with a soft interior that stays wonderfully plush.
Ingredients
- 3 ½ cups cake flour
- 1 tsp baking powder
- ⅓ cup sugar
- 4 Tbsp Cremora (milk powder)
- 1 egg
- 60 g butter
- 1 packet instant dry yeast
- 1 tsp vanilla essence
- 1 tsp salt
- ¼ cup water (lukewarm)
- ⅔ cup milk (lukewarm)
- 2 Tbsp plain yoghurt (full cream)
- 2 Tbsp oil
Instructions
- Prepare the dry ingredients. Set up a large mixing bowl and a sieve. Sift the cake flour, baking powder, and salt together into the bowl. Sifting helps remove lumps and spreads the raising agents evenly so the dough rises consistently and stays soft.
- Add the remaining dry components. To the sifted flour mixture, add the sugar, the Cremora (milk powder), and the instant dry yeast. Use a hand whisk to mix everything thoroughly. This step is important because it distributes the yeast and milk powder evenly through the flour, which helps the dough rise well and keeps the texture uniform.
- Melt the butter using boiling water. Place the butter in a separate heat-safe bowl. Pour boiling water over the butter and stir until the butter melts completely. You want the butter fully melted so it blends smoothly into the liquids and enriches the dough without leaving greasy streaks.
- Build the wet mixture. Once the butter is melted, add the lukewarm milk to the butter mixture. Then add the plain full-cream yoghurt, vanilla essence, oil, and the egg. Mix well until everything looks evenly combined. Take a moment here to ensure the liquids are smooth and the egg is fully incorporated, because this helps the dough come together evenly when you add it to the flour.
- Combine wet and dry to form the dough. Make a hole (a well) in the center of your dry ingredients. Pour the liquid mixture into the hole. Start bringing the flour in from the sides and begin mixing until a dough starts to form. When it becomes too thick to mix easily, switch to using your hands.
- Knead for about 10 minutes. Knead the dough for approximately 10 minutes. Work it steadily: push the dough away from you, fold it back over itself, and turn it as you go. The dough should be very soft and pliable. This kneading time helps develop structure so the twistees fry up light and tender rather than heavy.
- Adjust stickiness carefully. If, after kneading, the dough still feels a bit sticky, add a handful of flour at a time. Knead it in fully before deciding whether it needs more. Your goal is not a firm dough—these are meant to be soft—so add flour gradually until the dough reaches the right consistency while remaining supple.
- First rise (2–3 hours). Lightly oil a bowl, place the dough inside, and cover the bowl. Leave the dough to rise for about 2 to 3 hours. During this time, the yeast works through the dough, creating the airy softness you’re aiming for. The bowl should be covered so the surface doesn’t dry out.
- Knock down the dough. After the rise, gently knock down the dough to release excess air. This step evens out the dough’s texture and makes shaping easier.
- Portion into small balls. Break the dough into small balls. Try to keep the portions consistent so they fry evenly. Place the portions on a surface where you can shape them comfortably.
- Shape each twistee. Take one ball and make a slit in the center. Stretch and shape it into an oblong form. Then twist it into the twistee shape and secure the edges so it holds during frying. Repeat with the remaining dough pieces, keeping the shapes as uniform as you can.
- Second rise (30 minutes). Arrange the shaped twistees and let them rise again for 30 minutes. This short proof gives them a lighter, softer finish once fried.
- Deep fry in medium-hot oil. Heat oil to a medium-hot temperature and deep fry the twistees. Fry in batches so the oil temperature stays steady and the pieces cook evenly. Turn them as needed while frying until they are done and nicely fried through.
- Drain well. Remove the twistees from the oil and drain them thoroughly. Proper draining keeps them from feeling oily and helps the syrup cling the way it should.
- Finish with syrup and coconut. Syrup the twistees, then roll them in coconut. Work steadily so each piece gets coated well.
Note on the syrup
Make a syrup that is neither too thick nor watery. A balanced syrup will soak in without making the twistees heavy, and it will coat without sliding off.