3 cups Self Raising flour
3 cups cake flour
1 cup sugar
1 tsp ginger
1 tsp heaped aniseed
1 tsp fine cinnamon
1 tsp naartjie (Mandarin) peel
3 potatoes mashed
2 tablespoon Butter
1 cup milk luke warm
1 pkt yeast
Boil potatoes and mash smooth while still hot. (Mix in a little potato water to make mash soft and smooth.) Sift flour with salt, spices and sugar.
Sprinkle over yeast and mix through.
Melt butter and add milk, oil and beaten eggs.
Mix well and add to potatoes.
Make well in centre of flour and add warm milk mixture.
Mix into a soft dough.
Place on working surface and knead for about 15 minutes into soft, smooth and elastic-like dough to develop the gluten.
Place in a lightly oiled bowl.
Lightly oil top of dough and cover with plastic wrap.
Place in a warm place to double in size.
On a lightly oiled surface, roll dough into two sausages.
Cut into equal size portions and shape like a koeksister.
Leave on greased table to double in size for about 10-15mins, lifting koeksister gently and shaping if needed.
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 syruping.
Thaw at room temperature and sugar as normal.
2½ cups sugar
2 cups water
Allow to simmer over low heat until syrupy.
Variation: Add two pieces stick cinnamon and two cardamom pods while boiling syrup.
Prepared, tried and tested by: Feriel Sonday