Koesisters: a sweet and spicy version of doughnuts

2017-02-01 06:01
Cape Malay Cooking’s koesisters.                      Photo: CAPE MALAY COOKING

Cape Malay Cooking’s koesisters. Photo: CAPE MALAY COOKING

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CAPE Malay koesisters are a sweet and spicy version of doughnuts.

Koesisters are traditionally served on a Sunday morning for breakfast.

Makes about 60 koesisters


1 kg cake flour

3 tsp dry ginger powder

4 tsp cinnamon powder

2 tsp cardamom powder

4 tsp aniseed powder

Rind of 1 naartjie / satsuma, dried and ground (optional)

10g packet instant yeast

1 cup sugar

2 cups hot water

2 dessert spoons butter

Milk as needed (about 2 cups)

1l or more vegetable oil for deep frying


.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 water

2 cups sugar

3 cardamoms

2 stick cinnamons


. 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 filling

1 cup sugar

1 cup desiccated coconut

¾ cup water

3 cardamom pods

1 piece stick cinnamon


. 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.


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