5 cups of cake flour
1 tsp of baking powder
1 sachet of Instant yeast
3 Tblsp sugar
1 tsp of salt
1 ½ tsp ground ginger
1 ½ tsp of mix spice
2 Tblsp of aniseed
2 tsp cinnamon
1 tsp ground cardamom
3 Tblsp butter( melted)
1 cup of soft mashed potatoes
1 cup milk
Oil for deep frying
Sugar and stick cinnamon and cardamom for syrup
Sift all the dry ingredients in a large mixing bowl.
Add the mashed potato and egg to the melted butter in a measuring jug.
Add the milk.
Add enough boiling water until you reach the 600 ml mark.
Using a hand blender blend till smooth.
Gradually add to dry ingredient and mix until you get a soft sticky dough .
Knead dough for 10 minutes using a little oil on your hands to stop from sticking, rub some oil over dough, cover with cloth and allow to rise for an hour or until double in size .
Roll out into little ball shapes and fry in oil on medium to high heat until dark brown. Sugar and coat with fine coconut .
Boil 3 cups of sugar with 3 cups of water and a few cinnamon sticks 3 cracked cardamom pods until mixture thickens, then simmer while syruping the koeksuster. Roll in coconut.
Adapted very slightly from Cape Malay Cooking
Prepared, tried and tested by: Melanie Kramar