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Cape Malay Potato Koeksisters

Cape Malay Potato Koeksisters

By: | August 23, 2018 | | 10 comments

♥ ♥ Soft and spicy Cape Malay Potato Koeksisters dipped into the sugar syrup and rolled in coconut. ♥ ♥
3 cups Self Raising flour
3 cups cake flour
1 cup sugar
1 tsp ginger
½ teaspoon fine salt
3 tsp heaped aniseed
1 tsp fine cinnamon
1 tsp naartjie peel
3 potatoes mashed
2 tablespoon Butter
2 jumbo eggs or 3 X-large eggs
Little oil the palm of your hand
200 ml milk and 200ml boil water
1 pkt yeast
Makes 60.


Cape Malay Potato Koeksisters

Cape Malay Potato Koeksisters

Boil potatoes and mash smooth while still hot, use the potato water as well
Beat sugar, butter & eggs with a hand beater
Sift flour, salt, spices, and yeast. Mix through.
And milk and boiled water, and mashed potatoes
Mix well with a wooden spoon
Mix into a soft dough.
You can add more flour if needed or more oil in hand palm.
Lightly oil top of dough and cover with plastic wrap or lid of a bowl.
Leave in a warm place to double in size for one hour.
On a light flour surface, roll dough into two sausages.
Cut into equal size portions and shape like a koeksister.
Leave on floured table to double in size for about 10 minutes, lifting 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 in order for koeksister not to absorb oil.
Drain on absorbent paper and allow to cool.
Dip koeksister in sugar syrup over low heat.

Roll in coconut.
NB: Koeksister can be frozen for up to 3 months before syrup. Thaw at room temperature and sugar as normal.
Making syrup
2 cups sugar
1 cup water
Allow simmering over low heat until syrupy.
Variation: Add two pieces stick cinnamon and two cardamom pods while boiling the syrup.
Add citric acid OR a small piece of butter to prevent sugar from crystallizing.

Prepared, tried and tested by Feriel Sonday 

Koeksisters A koeksister, koeksuster or koesister is a South African pastry based on donut dough, braided and generously coated with syrup.  There are two kinds of koeksisters: the Afrikaner version and the Cape Malay version.

Cape Malay Potato Koeksisters
  1. These look delicious! I can’t quite get my head around the taste with spuds and syrup….might have to give them a go!!

    • Claire, strange combo maybe but a very popular sweet treat in the Cape Malay region in South Africa. You will find a link to the more traditional SA version at the end of the post.

  2. Never heard about this one. We have an entirely different cuisine in our part of the world.

  3. I’ve not worked with self-raising flour a lot, but this recipe looks like it would be perfect to try it!! Plus it would be perfect for a potluck 🙂

    • Yes most definitely. Your friends will just love it and it will be the first thing to be gone from the potluck table. Enjoy

  4. Oooh I’ve never tried anything like this before but they look lovely. Are they very sweet Esme?

    Rachael | https://rachaelstray.com

    • Rachael, yes they are sweet but this specific one not overly sweet due to the aniseeds, ginger and made with potato. This is the Cape Malay version. You will find more koeksister recipes, see link at end of post. These are the more traditional South African versions and they are sweeter than this one. A lovely treat nonetheless

  5. This looks terrific – Google+ shared and Pinned as well!

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