Koesisters in Baking and Sweet Recipes on eJozi's RecipeBook

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.

Total Time: ± 2¾ hrs | Yields: ± 30

Ingredients

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

Method

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.

Cuisine: South African - Cape Malay

Category: Baking and Sweet Recipes

Posted23-Oct-2009
Total Views551
Word Count476
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