Cape Malay koesisters

By Hope Malau
02 November 2015

coconut, doughnuts, koesisters, recipes

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


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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