South Africa / Cakes & baking
Koesisters with Coconut
Koesisters are a South African Cape Malay doughnut soaked in syrup and sprinkled with coconut.
Ingredients
- cake flour6 cup
- caster sugar1 tbsp
- baking powder1 tsp
- ground cinnamon3 tsp
- ground ginger2 tbsp
- aniseed, ground2 tsp
- cardamom, ground1 tsp
- salt1 tsp
- instant yeast10 g
- tangerine peel, dried and ground; optional; orange zest may be substituted1 tbsp
- milk, lukewarm250 ml
- butter or margarine100 g
- egg, beaten1
- warm water, about2 cup
- oil, for deep frying
- cinnamon stick5 piece
- sugar1 cup
- water2 cup
- desiccated coconut1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Sift the dry ingredients together into a bowl, and make a well in the centre.
Warm milk and butter until lukewarm and then add the beaten egg. Pour mixture into dry ingredients along with enough lukewarm water, and mix to form a soft dough.
Cover and leave the dough to rise in warm place until doubled in size.
Take small amounts of dough and form into oval-shaped balls.
Deep fry dough in oil on medium heat (180 °C) until evenly browned. Remove onto paper towels to cool (around 30 minutes).
Heat the sugar, cinnamon sticks, and water on a low heat, stirring continuously until a thick syrup forms.
Once the koesisters are cool, soak in bubbling syrup for 1 minute.
Take them out of the syrup and sprinkle with coconut.
