Koesisters are a South African Cape Malay doughnut soaked in syrup and sprinkled with coconut.
Ingredients
Fritters
- 6 cups (700 g) cake flour
- 1 tablespoon castor sugar
- 1 teaspoon baking powder
- 3 teaspoon ground cinnamon
- 2 tablespoon ground ginger
- 2 teaspoon ground aniseed
- 1 teaspoon ground cardamom
- 1 teaspoon salt
- 10 g instant yeast
- 1 tablespoon dried and ground tangerine peel (optional; can use orange zest instead)
- 250 ml lukewarm milk
- 100 g butter or margarine
- 1 egg, beaten
- About 2 cups lukewarm water
- Oil for deep frying
Syrup
- 5 pieces cinnamon stick
- 1 cup sugar
- 2 cups water
- 1 cup desiccated coconut
Procedure
- Sift the dry ingredients together into a bowl, and make a well in the centre.
- Warm milk and butter until lukewarm and then add the beaten egg. Pour mixture into dry ingredients along with enough lukewarm water, and mix to form a soft dough.
- Cover and leave the dough to rise in warm place until doubled in size.
- Take small amounts of dough and form into oval-shaped balls.
- Deep fry dough in oil on medium heat (180 °C) until evenly browned. Remove onto paper towels to cool (around 30 minutes).
- Heat the sugar, cinnamon sticks, and water on a low heat, stirring continuously until a thick syrup forms.
- Once the koesisters are cool, soak in bubbling syrup for 1 minute.
- Take them out of the syrup and sprinkle with coconut.