Koesisters are our usual Sunday indulgence.. only difference is that this time I made it myself from scratch!
Best part is that it turned out absolutely perfect!
Want to make your own? Read on…. the recipe is right here.
Sometimes there’s confusion about koesisters. Cape Malay koesisters are different from the similar-sounding Afrikaner version, koeksister, which is a crisp and syrupy twisted or plaited doughnut and usually served ice cold.
Cape Malay Koesister Recipe
- 2 potatoes cooked and mashed
- 4 cups of flour
- 15ml cinnamon
- 10ml ginger
- 5ml fine aniseed
- 10ml whole aniseed
- 5ml cardamon
- 60ml sugar
- 60 ml oil
- ¼ pound butter
- 250ml (CUP) milk
- 1 pkt yeast (10gr)
- 1 egg
- In the bowl with your mashed potatoes, add all the spices.
- Warm the milk with the butter in there till the butter is melted.
- Add all the other ingredients and knead it for about 10 mins until light and fluffy. If it is sticky, add more flour…leave it till it has risen double for about 2 hours.
- Roll dough into balls about 1.5 inches in diameter. Pull each ball slightly to elongate the ball. Let it rise a little more.
- Cook in oil (deep fry) until golden brown. Oil should not be smoking hot.
- Then, prepare the sugar syrup.
- 1 cup sugar
- 1 cup water
- Cook until sticky and add the koeksisters…
- Boil until soft and take it out and add coconut…if the syrup becomes too sticky, add a little bit of water.