Name: Golden Spiced Koeksusters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: South African
Ingredients: 5 cups cake flour; 1 tsp baking powder; 1 sachet instant yeast; 3 tbsp sugar; 1 tsp salt; 1 ½ tsp ground ginger; 1 ½ tsp mixed spice; 2 tbsp aniseed; 2 tsp cinnamon; 1 tsp ground cardamom; 3 tbsp butter, melted; 1 cup soft mashed potatoes; 1 egg; 1 cup milk; Boiling water (to bring the mixture up to 600 ml); Oil for deep-frying; Fine coconut (for coating); 3 cups sugar; 3 cups water; 3 cinnamon sticks; 3 cracked cardamom pods

Description

Golden Spiced Koeksusters deliver a balanced mix of spice and syrup that never feels too heavy. The dough stays tender from the mashed potato and milk blend.

Ingredients

Units Scale

Dry Ingredients

5 cups cake flour
1 tsp baking powder
1 sachet instant yeast
3 tbsp sugar
1 tsp salt
1 1/2 tsp ground ginger
1 1/2 tsp mixed spice
2 tbsp aniseed
2 tsp cinnamon
1 tsp ground cardamom

Wet Ingredients

3 tbsp butter, melted
1 cup soft mashed potatoes
1 egg
1 cup milk
Boiling water (to bring the mixture up to 600 ml)

For Frying & Finishing

Oil for deep-frying
Fine coconut (for coating)

Syrup

3 cups sugar
3 cups water
3 cinnamon sticks
3 cracked cardamom pods

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Instructions

Start with the syrup so it’s ready later. In a medium pot, combine 3 cups of sugar, 3 cups water, 3 cinnamon sticks, and 3 cracked cardamom pods.
Bring it to a boil, then lower the heat and let it gently simmer while you make the dough.
The syrup should stay warm when the koeksusters come out of the oil.
In a big bowl, sift together the 5 cups cake flour, 1 tsp baking powder, 1 sachet instant yeast, 3 tbsp sugar, 1 tsp salt, 1 ½ tsp ground ginger, 1 ½ tsp mixed spice, 2 tbsp aniseed, 2 tsp cinnamon, and 1 tsp ground cardamom.
In a measuring jug, add the 3 tbsp melted butter, 1 cup soft mashed potatoes, and 1 egg.
Pour in 1 cup milk, then top up with boiling water until the mixture reaches the 600 ml mark.
Blend with a hand blender until it’s completely smooth.
Pour the wet mixture gradually into the dry ingredients while mixing.
The dough will be soft and sticky; don’t worry, that’s what you want.
Lightly oil your hands and knead the dough for about 10 minutes.
Rub a little oil over the surface of the dough, cover the bowl with a cloth, and let it rise for about 1 hour, or until it has doubled in size.
Roll the dough into small balls (roughly same size for even cooking).
Heat the oil to medium-high and fry the balls until they’re a deep golden brown.
While they’re still warm, dip each koeksuster straight into the hot syrup, then roll in fine coconut.
Try not to eat them all at once (no judgment if you do).

Notes

Created, Prepared, Tasted, and Tested by Melanie