Koesisters with Coconut
Photo: Tasneem J, CC BY 4.0
Koesisters are a Cape Malay doughnut from South Africa, fried until brown and then dipped in hot cinnamon syrup. The dough is what sets them apart: ginger, aniseed, cardamom and cinnamon go straight into the flour, with dried tangerine peel for a faint citrus note. The fried dough is cooled before its one-minute soak, so the syrup coats it rather than turning it soggy. Coconut goes on last.
Instructions
Sift the flour, castor sugar, baking powder, spices, salt, yeast and tangerine peel into a large bowl. Make a well in the centre.
Warm the milk and butter together until just lukewarm, then stir in the beaten egg. Pour this into the well along with enough lukewarm water, and mix until you have a soft dough.
Cover the bowl and leave the dough in a warm place until it has doubled in size.
Pinch off small portions of dough and shape each into an oval ball.
Fry the shaped dough in oil over medium heat, at 180 °C, until evenly browned all over. Lift the koesisters out onto paper towels and let them cool for about 30 minutes.
While they cool, put the sugar, cinnamon sticks and water in a pot over low heat. Stir continuously until the mixture turns into a thick syrup.
When the koesisters are cool, soak them in the bubbling syrup for 1 minute.
Lift them out of the syrup and sprinkle generously with desiccated coconut.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
