Steps
- Boil 3 cups of water and 900g of sugar in a saucepan. Add ¼ cup of lime juice, 1 piece of fresh ginger, 1in / 2.5cm long, and 1 cinnamon stick. Simmer for 15 minutes.
- Divide the syrup between two bowls. Cool, then refrigerate for at least 6 hours.
- Mix 4 cups of all-purpose flour, 4 tablespoons of baking powder, and 1 teaspoon of salt. Rub in ¼ cup of softened unsalted butter.
- Beat 1 egg with 1 cup of water. Gradually mix into the flour to make a smooth dough. Knead for 5 minutes, cover, and chill for 2 hours.
- Roll out on an oiled surface to ¼in / 5mm thick. Cut into 2 × 6in / 5 × 15cm rectangles. Cut each into 3 strips joined at the top, braid, and pinch the ends closed.
- Heat 2in / 5cm of sunflower oil to 320°F / 160°C. Fry the braids for 2-3 minutes per side, until golden.
- Drain briefly and immediately dip into one bowl of cold syrup. Lift onto a rack; switch to the second chilled bowl when the first warms. Chill the coated braids.