Cuisine:South African - Cape Malay

Category:Baking and Sweet Recipes

Total Time:± 2¾ hours

Yields:± 30

Spongier, plumper and spicier than koeksisters  - and never plaited - sometimes made with the addition of cooked potato and covered in dessicated coconut after soaking in syrup - these traditional Sunday morning Cape Malay treats are a delight to the palate.

Syrup

• 500 ml water
• 250 ml sugar
• 1 ml bicarbonate of soda
• 15 ml butter

Dough

• 500 g cake flour
• 100 ml sugar
• 2 ml salt
• 10 g instant dried yeast
• 10 ml ground ginger
• 10 ml ground cinnamon
• 10 ml ground aniseed
• 5 ml ground cardamom
• 125 ml vegetable oil
• 1 egg
• 200 ml milk
• 200 ml water
• desiccated coconut

Syrup

Bring the water and sugar to the boil in a large saucepan, stirring until the sugar dissolves. Boil uncovered for about 5 minutes, until thickened to a light syrup. Stir in the bicarbonate of soda and butter.

Dough

Sift together the flour, sugar, salt, yeast and spices into a bowl. Lightly mix together the oil and egg, then mix in well. Mix together the milk and water, heat to blood temperature, and mix in to form a soft dough. Place in an oiled bowl, cover and set aside in a warm spot until double in bulk (about 2 hours). Roll out with your hands on a lightly oiled surface into a sausage about 5 cm thick. Cut into 2 cm lengths, form into flattened doughnut shapes and arrange on a tray, leaving space for rising. Cover and set aside for about 30 minutes, until double in size.

Cook

Deep fry the koesisters in medium-hot oil for about 5 minutes, turning constantly, until golden, crisp and cooked through. Drain briefly on kitchen paper. Add to the syrup and simmer gently for about 30 minutes. Lift onto a plate and garnish with a sprinkling of coconut. Koesisters are best eaten within a few hours of being fried.