Cape Malay koesisters

By Hope Malau
08 November 2015

These sumptuous coconut-covered doughnuts are traditionally enjoyed on a Sunday or at weddings.

Makes 31 Preparation: 15 min Cooking: 30 min

  • 4 x 250 ml flour
  • 500 ml (2 c) self-raising flour
  • 10 ml (2 t) fine cardamom
  • 10 ml (2 t) ground ginger
  • 10 ml (2 t) ground cinnamon
  • 10 ml (2 t) aniseed
  • 80 ml (? c) sugar
  • 10 g instant yeast
  • 2,5 ml (½ t) salt
  • 40 g butter
  • 375 ml (1½ c) hot water
  • 15 ml (1 T) oil
  • 375 ml (1½ c) milk
  • 1 egg
  • oil for deep frying
  • desiccated coconut for sprinkling
  • Syrup
  • 500 ml (2 c) sugar
  • 500 ml (2 c) water
  • 1 cinnamon stick

1 Mix the flours with the spices, sugar, yeast and salt. Melt the butter in hot water and mix in the oil and milk. Pour the mixture into the dry ingredients and add the egg.

2 Mix thoroughly to form a soft, smooth dough. Leave to rise for about 1 hour in a warm place. Once risen, lightly flour a work surface, roll the dough into a sausage shape and cut into 2 cm slices. Set aside to rise again.

3 Lightly stretch the slices to form an oval shape and deep-fry in medium hot oil until golden brown. Remove the koesisters with a slotted spoon and drain them on a paper towel.

4 Syrup Place all the ingredients in a large saucepan and bring to a slow boil, stirring to ensure the sugar doesn’t burn. Stir until the sugar syrup becomes slightly sticky.

5 Boil the koesisters in the syrup for 2 minutes, then remove with a slotted spoon. Sprinkle with a little of the desiccated coconut and serve.

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