If you are looking for dessert at official events, then the answer must be Koeksister. Koeksister is a traditional food and popular desserts  in South Africa. Koeksister derived from Dutch “koekje” which means “cake”. Koeksister is a South African syrup-coated donut-shaped not round, but oval and the like webbing. The dough has formed will be fried and dipped or spread with syrup of manus. Therefore Koeksister has a sweet and sticky.
Koeksister are of the Cape Malay origin. The Afrikaner version is much more syrupy and crispy while the Cape Malay version’s texture is more like that of a cake, spicier, and usually covered in dried coconut. There is also a difference in spelling, the latter generally referred to as koesister.
How to make Koeksister? Here are the koeksister recipe I got from koeksister.us.
Ingredients
Dough:

1. 2 Cups cake flour
2. 1/2 tsp. salt
3. 2 tbsp. baking powder
4. 4 tbsp. of butter
5. 1 egg
6. 1/2 cup of water
7. Oil for frying

Syrup

IngredientsSyrup:

1. 1 kg of sugar
2. 1 and 1/2 cups of water
3. 1/2 tsp. ground ginger
4. 2 cinnamon sticks
5. Juice of one lemon

Procedure:
Syrup – Important:
Do this the night before as you want the syrup super cold
Syrup
1. Dissolve sugar in water
2. Add spices and lemon juice and bring to a boil
3. You can mix in a teaspoon or two of cream of tarter in place of the lemon juice
4. Put the syrup in your fridge over night to cool

Dough
1. DoughSift flour salt & baking powder
2. Rub in butter and mix until pliable
3. Mix with egg and water, adding the water a little at a time, kneed well. Don’t be stressed if the dough gets very sticky and clumps just continue to work the dough and it will ball up nicely, of cause if you are not doing this by hand you’re going to eat yuppie sisters
4. Dough BallLeave the dough to rest at room temperature for 2 to 3 hours under the inverted mixing bowl

Koeksisters time

1. Roll out the dough to about 5 mm thick
2. Roll out the doughCut into strips 5 cm long 2 cm wide
3. Cut each strip into 3 strip but not through the top, now plait the dough and pinch it at the end
4. Deep fry the dough until golden brown – remove and drain quickly as you are going to dip the hot Koeksisters into your cold syrup
5. plait the sisterKeeping syrup colds and the Koeksisters hot when dipping is key to get the right amount to syrup drawn into the Koeksisters to get that sweat pop that all sane South Africans love and crave
6. A good trick to Keeping the syrup Cold 5 to place the syrup bowl into a container of iced water
7. Now munch!

reference : wikipedia.org and koeksister.us