Make the syrup: in a medium saucepan combine White Granulated Sugar, Water, the juice of one Lemon Juice and the peel from that lemon Lemon Peel, a few thin slices of Ginger and a splash of Vanilla Extract.
Bring the syrup to a boil over medium-high heat, then reduce to a simmer for 5–8 minutes until slightly thickened; remove and discard the lemon peel and ginger slices and let the syrup cool to room temperature (it should be cool when you dunk the koeksisters).
For the dough, sift together Cake Flour, Baking Powder and Salt into a bowl.
Cut cold Unsalted Butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl whisk together one Egg and Milk, then add to the flour-butter mixture and mix gently to form a soft, slightly sticky dough — do not overwork.
Turn the dough onto a lightly floured surface, knead briefly to bring it together, then cover and rest for 20–30 minutes.
Divide the dough into portions, roll each into ropes about 1–1.5 cm thick, cut into 8–10 cm pieces, then flatten each piece and cut into three narrow strips; braid the three strips into a tight plait and pinch the ends to seal.
Heat enough Neutral Oil in a deep pot to 170–180°C (340–355°F) — or heat until a small piece of dough browns in about 1 minute. Fry the koeksisters in small batches, turning as needed, until evenly golden and lacy, about 2–3 minutes.
Remove the braids with a slotted spoon and briefly drain on paper, then immediately submerge each hot koeksister into the cooled syrup for 1–2 minutes to soak and glaze.
Transfer the soaked koeksisters to a wire rack to drain and set; repeat with remaining dough. Allow them to absorb the syrup for at least 10–15 minutes before serving — they’re delicious slightly chilled or at room temperature.
