Do you know the difference between a koeksister and a traditional Cape Malay koesister? While a koeksister is plaited and deep fried for a crispy outside, the koesister is softer and made with cinnamon, traditional mixed spices, and aniseed.
8 cups | Cake flour |
2 ½ cups | Water (lukewarm) |
2 tsp | Baking powder |
2 | 10g Packets of instant yeast |
3 tbps | Brown sugar |
Large pinch of salt | |
The zest of 2 naartjies | |
3 tbsp | Ground cinnamon |
3 tbsp |
Ground ginger |
3 tbsp |
Mixed spice |
3 tbsp |
Aniseed |
Vegetable or canola oil for frying | |
1 cup |
Desiccated coconut |
8 cups | Cake flour |
2 ½ cups | Water (lukewarm) |
2 tsp | Baking powder |
2 | 10g Packets of instant yeast |
3 tbps | Brown sugar |
Large pinch of salt | |
The zest of 2 naartjies | |
3 tbsp | Ground cinnamon |
3 tbsp |
Ground ginger |
3 tbsp |
Mixed spice |
3 tbsp |
Aniseed |
Vegetable or canola oil for frying | |
1 cup |
Desiccated coconut |
5 cups | Water |
4 cups | Brown sugar |
3 | Cinnamon sticks |
For the Cinnamon & Sugar Syrup:
5 cups | Water |
4 cups | Brown sugar |
3 | Cinnamon sticks |
1 | In a large bowl, combine all the dry ingredients (except the coconut), then add the lukewarm water and mix until you have a soft and sticky dough. |
2 | Rub some oil over your hands and knead the sticky dough for about 10 minutes. |
3 | Cover the bowl of dough with a damp tea towel and leave to double in size (about an hour should do the trick). |
4 | Once the dough has risen, roll it out into oval-shaped balls and deep fry them in hot oil until golden brown. |
5 | Remove the koesisters from the heat and drain on kitchen paper. |
For the Cinnamon & Sugar Syrup:
1 | Put all of the ingredients into a large pot, and bring it to the boil. |
2 | Reduce the heat so that the sugar water gently simmers. |
3 | Simmer for about ten minutes, stirring every now and then. |
4 | When you have a nice thick syrup, add the cooled koesisters and cook for about 30 seconds. |
5 | Remove them from the syrup and pop them onto a wire rack. |
6 | Sprinkle generously with the coconut and store in an airtight container. |
8 cups | Cake flour |
2 ½ cups | Water (lukewarm) |
2 tsp | Baking powder |
2 | 10g Packets of instant yeast |
3 tbps | Brown sugar |
Large pinch of salt | |
The zest of 2 naartjies | |
3 tbsp | Ground cinnamon |
3 tbsp |
Ground ginger |
3 tbsp |
Mixed spice |
3 tbsp |
Aniseed |
Vegetable or canola oil for frying | |
1 cup |
Desiccated coconut |
8 cups | Cake flour |
2 ½ cups | Water (lukewarm) |
2 tsp | Baking powder |
2 | 10g Packets of instant yeast |
3 tbps | Brown sugar |
Large pinch of salt | |
The zest of 2 naartjies | |
3 tbsp | Ground cinnamon |
3 tbsp |
Ground ginger |
3 tbsp |
Mixed spice |
3 tbsp |
Aniseed |
Vegetable or canola oil for frying | |
1 cup |
Desiccated coconut |