Traditional Cape Malay Koesisters

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.

Serves 8 - 10

40 min

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 tbsps	Ground cinnamon
3 tbsps	Ground ginger
3 tbsps	Mixed spice
3 tbsps	Aniseed
	Vegetable or canola oil for frying
1 cup	Desiccated coconut

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.

Traditional Cape Malay Koesisters

Ingredients

Method