Which South African pastry is a syrup-soaked twisted doughnut?

The South African pastry made from syrup-soaked twisted dough is called a koeksister.

A traditional Afrikaner koeksister is formed from strips of dough that are braided or plaited, fried until crisp, and immediately submerged in cold sugar syrup. The temperature contrast helps the syrup penetrate the pastry, giving it a crunchy exterior, sticky surface, and sweet syrupy center.

Koeksisters are associated with South African home baking and community fundraising, including efforts connected with churches and schools. Their name comes from koek, a Dutch and Afrikaans word for a wheat-flour confection or cake. The pastry is often described as a twisted doughnut, although its texture is more crisp and syrup-soaked than that of a conventional glazed doughnut.

A major source of confusion is the Cape Malay koesister. Despite the similar name, it is generally a spiced, cake-like fried dough ball rolled in coconut. The Afrikaner koeksister is the braided, syrup-infused version described in the question.