♥ ♥ 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
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.
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.