Question: What texture does the koeksister have?
About the article "Doughnut", section "South Africa".

Candidate passages:
A koeksister (or koe'sister) derives from the Dutch word "koekje", which translates to "cookie".
There are two popular versions of this South African syrup-coated doughnut: an Afrikaner version which is a twisted or braided shape (like a plait) and a Cape Malay version which is a spicy treat finished off with a sprinkling of coconut.
It is prepared by deep-frying plaited dough rolls in oil, then dipping the fried dough into cold sugar syrup.
Koeksisters are very sticky and sweet and taste like honey.
Koeksisters are of Cape Malay origin, among whom they were known as koe'sisters, apparently suggesting polite gossiping among spinsters.
The Afrikaner version is much more syrupy and crisp, while the Cape Malay version is an oval, fried dumpling with a texture more akin to a cake.
The dough includes yeast and is spiced with powdered cinnamon, aniseed, cardamom and ginger.
It is deep fried, then placed in hot syrup and finally rolled or sprinkled in dried coconut.
A monument of a koeksister in the Afrikaner enclave of Orania recalls a folk tradition of baking them to raise funds for building of churches and schools.
Both versions, the Afrikaner koeksister and the Cape Malay koesister, have sparked a home industry environment in South Africa.
It is not uncommon to see the plaited koeksister sold at intersections.
Cape Malay households sell the koesister by the half-dozen or dozen on Sunday mornings as a Sunday morning breakfast treat, enjoyed with a mug of coffee.
Recently, South African commercial chain-department stores like Woolworths and retail supermarkets like Checkers have stocked the Afrikaner version of the koeksister. 
Regional variations.
South Africa.
In South Africa, an Afrikaans variation known as the "koeksister" is popular.
Another variation, similar in name, is the Cape Malay "koesister" being soaked in a spiced syrup and coated in coconut.
It has a texture similar to more traditional doughnuts as opposed to the Afrikaans variety.
A further variation is the "vetkoek", which is also dough deep fried in oil.
It is served with mince, syrup, honey or jam.
"Hygrophorus subalpinus" is said to be edible, but bland.
David Arora notes that it "does not have the greatest texture and flavor". 
Texture that does not directly represent the object it is connected with but the concept of the object is translated in textural patterns. 
South Africa was settled from the seventeenth century onwards by colonists from Portugal, the Netherlands, Germany, France, and the United Kingdom.
These colonists brought European cookery styles with them.
The Afrikaners have their succulent "potjiekos", "tamatiebredie" (tomato bredie), or stews of lamb and mutton with tomato and onion sauce, with or without rice.
There are many European contributions like Dutch fried crueler or "koeksister", Malva Pudding and "melktert" (milk tart).
French Hugenots brought wines as well as their traditional recipes.
During the pioneering days of the 17th century, new foods such as biltong, "droëwors" (dried sausage) and rusks evolved locally out of necessity.