Koesisters
Posted in Baking and Sweet Recipes Tell-a-FriendKoesisters are spongier, plumper and spicier than its Afrikaans cousin koeksisters. They are never plaited and sometimes made with the addition of cooked potato and covered in dessicated coconut after soaking in syrup — these traditional Sunday morning Cape Malay treats are a delight to the palate.
Ingredients
Syrup
500 ml water
250 ml sugar
1 ml bicarbonate of soda
15 ml butter
Dough
500 g cake flour
100 ml sugar
2 ml salt
10 g instant dried yeast
10 ml ground ginger
10 ml ground cinnamon
10 ml ground aniseed
5 ml ground cardamom
125 ml vegetable oil
1 egg
200 ml milk
200 ml water
desiccated coconut
Method
Syrup
Bring the water and sugar to the boil in a large saucepan, stirring until the sugar dissolves
Boil uncovered for about 5 minutes, until thickened to a light syrup
Stir in the bicarbonate of soda and butter.
Dough
Sift together the flour, sugar, salt, yeast and spices into a bowl
Lightly mix together the oil and egg, then mix in well
Mix together the milk and water, heat to blood temperature, and mix in to form a soft dough
Place in an oiled bowl, cover and set aside in a warm spot until double in bulk (about 2 hours)
Roll out with your hands on a lightly oiled surface into a sausage about 5 cm thick — cut into 2 cm lengths, form into flattened doughnut shapes and arrange on a tray, leaving space for rising
Cover and set aside for about 30 minutes, until double in size.
Cook
Deep fry the koesisters in medium-hot oil for about 5 minutes, turning constantly, until golden, crisp and cooked through — drain briefly on kitchen paper
Add to the syrup and simmer gently for about 30 minutes
Lift onto a plate and garnish with a sprinkling of coconut
Koesisters are best eaten within a few hours of being fried.
Category: Sweets
Cuisine: Cape Malay
Sub-Category: Traditional
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Word Count: 745
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