CAPE Malay koesisters are a sweet and spicy version of doughnuts. Koesisters are traditionally served on a Sunday morning for breakfast. Makes about 60 koesistersIngredients: 1 kg cake flour3 tsp dry ginger powder4 tsp cinnamon powder2 tsp cardamom powder4 tsp aniseed powderRind of 1 naartjie / satsuma, dried and ground (optional)10g packet instant yeast1 cup sugar2 cups hot water2 dessert spoons butterMilk as needed (about 2 cups) 1l or more vegetable oil for deep fryingMethod:.Using a measuring jug, melt the butter and sugar in hot water. . Add enough milk to make 1 litre. . Mix the flour, spices and yeast into a mixing bowl. . Add the liquid mixture to the dry ingredients and mix to a soft dough. . Set the dough aside, covered, to rise until it doubles in size. . Dip your fingers in a little oil, just to prevent the dough from sticking to your fingers. . Divide the dough into approximately 60 small balls on a slightly oiled surface. . Allow the koesisters to rise until they double in size. . Meanwhile, heat oil in a large saucepan. . Once the oil is very hot, turn your stove down to medium-to-high. . Gently pull the koesisters into oblong shapes and fry each side until browned, about 2 minutes on each side. . Drain the oil on absorbent paper.Sugar syrup:2 cups water2 cups sugar3 cardamoms2 stick cinnamons Method:. Boil everything together until the sugar is dissolved and the syrup is slightly thickened and sticky. . Add the cardamom and cinnamon for extra flavour. . Add drops of water if the syrup becomes too sticky. . Add the cooled koesisters into the syrup a few at a time. . Cook for a minute or so, turning the koesisters all the time so the whole koesister is coated with sugar syrup. . Remove from the syrup onto a serving plate. . Sprinkle with desiccated coconut or make a slit in the middle of the koesister, taking care not to go right through. . Drop a teaspoonful of glazed coconut in the centre.Cook’s tip:Wash and dry the naartjie rind. Leave it out in the sun to dry out or, if there’s no sunshine, leave it in the oven on a very low temperature to dry out completely before grinding in a spice grinder.To make the coconut filling1 cup sugar1 cup desiccated coconut¾ cup water3 cardamom pods1 piece stick cinnamonMethod:. Boil all the ingredients together until all the water is evaporated and the coconut is glazed and sticky. This will take about 10 minutes. . Be careful not to burn it as coconut burns very easily. . The coconut mixture should be dry, not watery. . Remove the cardamoms and stick cinnamon before using.For more such recipes, visit www.capemalaycooking.me.