Start with the syrup: combine sugar, water, cinnamon sticks, ground ginger and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and chill in the fridge.
In the large mixing bowl, combine the flour, baking powder, and salt.
Add the butter to the dry ingredients. Using your fingers, rub the butter into the flour mixture until it resembles breadcrumbs.
Whisk the milk and eggs together in a separate bowl, then pour into the flour mixture. Mix until a soft dough forms.
On a floured surface, roll the dough to about 1cm thickness. Cut into strips, then cut each strip into thirds. Braid or plait the thirds together, pinching the ends to seal.
Heat your oil in the deep fryer or pot to 180°C.
Fry your koeksisters in batches until golden brown, about 2-3 minutes each side. Use a slotted spoon to remove them from the oil.
Immediately dunk the hot koeksisters into the cold syrup, ensuring they're fully coated.
Place them on a wire rack over a tray or plate to drain any excess syrup.
