KOESISTERS RECIPE



A Koesister is Cape Malay fermented, spiced, sweet dough that is fried in oil and then rolled in syrup and dessicated coconut.



INGREDIENTS

425g white cake flour

1tbsp baking powder

50g castor sugar

1/s tsp salt

10g instant yeast

1 tsp finely ground cinnamon

1 tsp finely ground ginger

1 tsp finely ground cardamom

1 tsp whole aniseed

1 egg

2 tsp oil

15gl butter

250ml milk

125ml warm water

Oil for deep frying (Choose an oil with a neutral flavour e.g. Sunflower)

Desiccated coconut to finish

Syrup

550g castor sugar

500ml water (Rooibos tea can be substituted for added flavour)

1 cinnamon stick

3 cardamom pods


METHOD


FOR THE DOUGH

1. Mix yeast with 10g of sugar and 60ml of warm water and set aside to activate. (The mixture will start to bubble)

2. Sift all the dry ingredients together (flour, spices, sugar and salt).

3. Rub the butter into the dry mixture until combines.

4. Mix milk and water in a bowl and add activated yeast.

5. Add oil and egg to milk and mix until combined.

6. Make a well in the dry ingredients and add the wet ingredient mix with a wooden spoon until combined. (The mixture will be quite sticky)

7. Gently knead on a floured surface until it forms a smooth dough,

8. Place in a bowl that has been oiled, in a warm place until doubled in size. (1 to 2 slices)

9. Remove risen dough from the bowl and knead until smooth again.

10. Roll dough into a sausage about 4cm thick and cut into pieces about 3cm.

11. Place on a lightly floured baking tray to allow to prove and double in size

12. Heat oil in a wide deep pot. Idea frying temperature is 180°C

13. Stretch each piece of dough carefully into an oval shape before deep frying. Try not to deflate the dough.

14. Only add 5-6 koesisters to the pot at a time to avoid a drop in temperature.

15. Remove once golden brown on each side and drain on paper towels, not a cooling rack

· Allow the oil a few minutes to reheat before frying the next batch

FOR THE SYRUP


Combine the castor sugar, water, cinnamon stick and cardamom pods in a pot

Heat the mixture until the sugar syrup simmers and thickens slightly, but does not boil

Pop the koesisters into the mixture and simmer for 1 – 2 minutes

Remove with a slotted spoon being careful to drain the excess syrup off

Toss in the desiccated coconut to coat.

Serve immediately or pop in the microwave later to refresh.