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Try these Easy Potato Koeksisters (Soda Water) as it’s a delicious twist on the traditional South African treat, with an extra light texture!
I’m super excited as I finally made these Schweppes Soda water Koeksisters, they have an extra-light texture and are yummy.
Easy Potato Koeksisters (Soda Water)
- Prep Time: 40 minutes
- Proof Time: 80 minutes
- Cook Time: 60
- Total Time: 3 hours
- Yield: 60 depending on size 1x
- Category: Appetizers and Snacks
- Method: Moderate
- Cuisine: South African
Description
Ingredients
Dry Ingredients
- 3 cups Self Raising flour
- 3 cups cake flour
- 1 tsp fine ginger
- 1/2 teaspoon fine salt
- 3 tsp heaped aniseed
- 1 tsp fine cinnamon
- 1 tsp naartjie peel
- 1 pkg instant yeast 10g
Remainder of ingredients
- 3 potatoes
- 1 1/2 cup Schweppes Soda water
- Dash of salt
- 2 tablespoon butter
- 2 jumbo eggs or 3 x-large eggs
- 1 cup sugar
- 200ml milk
Syrup
- 2 cups sugar
- 1 cup water
Instructions
- Boil together the potatoes and mash until smooth while still hot.
- Add the Schweppes Soda water and pinch salt.
- Take care that you have one cup of soda water liquid when the potatoes are soft and done.
- Then continue to add the butter, eggs, and sugar.
- Whisk it with a hand beater and add milk.
- Add the above already mixed dry ingredients and form a soft dough.
- Add oil to the palm of the hand and mix well.
- Lightly oil the top of the dough and cover it with plastic wrap or the lid of the bowl.
- Place in a warm place to double in size for one hour.
- On a lightly floured surface, roll the dough into two sausages.
- Cut into equal size portions and shape like a koeksister.
- Leave on a floured surface to double in size for about 10 minutes, lifting the koeksister gently with a palette knife.
- Fry in moderately heated oil until golden brown on both sides.
- Take care that the oil is moderately hot as you do not want the koeksister to absorb oil.
- Drain on absorbent paper and allow it to cool.
- Dip koeksister in sugar syrup over low heat.
- Roll in coconut.
NB: Koeksister can be frozen for up to 3 months before the syrup. Thaw at room temperature and sugar as normal.
Syrup
- Allow simmering over low heat until syrupy.
Notes
Prepared, tried, and tested by Feriel from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 2
- Calories: 101
- Sugar: 10.3 g
- Sodium: 117.5 mg
- Fat: 0.7 g
- Carbohydrates: 22 g
- Fiber: 0.6 g
- Protein: 1.8 g
- Cholesterol: 7.3 mg
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Good morning.
Thank you for this interesting Recipe.
My Question is the following.
When do you add the Soda Water to the mixture as the instructions are not explicit.
Your Response would be appreciated as I would like to make these over the weekend.
Thank you kindly.
Thanks for asking and wanting to make this Estelle. Have asked Feriel in The Recipe Hunter Facebook group for help and hope that she will respond soon.
Are you a member as yet. Please come and join us at https://www.facebook.com/groups/therecipehunter/ and share your own recipes with us. I would love to see you there.
Response from Feriel
Esme Slabs you add it together with your liquid to bind the dough together