Roll the dough out until about 5mm (0.2 inches) thick. Make sure in is at least 7 to 9cm (2.75 to 3.5 inches) long. Cut the dough into 5cm (1.96 inches) broad strips. Divide each strip (block of 8 x 5cm) into three equal strips called fingers. Do not divide them right through but leave them attached at one end. This should leave you with 8 x 5cm blocks of dough each with three "fingers" but all still connected at one end.
We are now going to braid / weave / plait the dough like you would hair into a pigtail. Once you has braided the dough press the ends tightly together.
Heat up the oil and once the oil is ready put the raw "koeksisters" in two or three at a time. Let them fry for 2 to 3 minutes until golden brown then turn them over for another minute or two on the other side. Make sure they are all round golden brown.
The oil must not be too hot. The hotter the oil, the "crispier" the outside of the "koeksister" will be. This will also happen if you leave them in too long. They should normally just turn a golden yellow, light brown before you take them out of the oil.