In a stand mixer with kneading hook, mix, flour, baking powder, and salt together

Add in butter, and mix until incorporated

Add egg and milk a little at a time, and knead until dough is no longer lumpy and sticky, but comes away from the sides cleanly.

Let the dough rest at room temp for 20-30 mins, just cover the bowl, and set aside.

While dough is resting, make your syrup by adding sugar and water to a heavy pot, on medium heat, and stir until sugar dissolves.

Add in spices and lemon juice, and stir completely, then add cream of tartar. Stir well.

Put syrup in the fridge to cool

Roll the dough out on a lightly floured surface, until dough is about half a centimeter thick

Cut dough into about 2 cm wide strips, then cut each of those strips into three equal strips, leaving it connected at the top, so you can braid or plait it together.

Braid each piece. crimp the lose ends together well. It will look small, but don't worry, it puffs up while cooking.

Deep fry in oil heated on medium heat (or if using a fryer, heat to 375), and fry until golden brown, then remove to a paper towel, let it sop up excess oil, then while still hot, dip koeksuster into the cold syrup. The hot koeksuster and cold syrup will result in a donut that soaks up just the right amount of syrup.

Repeat until all koeksusters are fried and dipped.

Enjoy