CAPE MALAY KOESISTERS
Makes 40 to 45 koesisters
700 g cake flour
50 g ground cinnamon
20 g ground ginger
10 ml ground aniseed
10 g instant yeast
100 g butter
200 ml lukewarm milk
2 egg, beaten
Lukewarm water
1 cup of sugar
2 cups of water
1 cup of desiccated coconut
Mix all the dry ingredients (except the sugar) together. Heat the milk and butter until lukewarm and then add the beaten egg. Add this mixture to the bowl of dry ingredients and then add lukewarm water to form soft dough. Cover and leave the dough to rise until double in size, and then take small amounts of dough and form into oval-shaped balls. Deep fry in oil on medium heat until evenly browned. Put them on kitchen towel and leave them to cool (around 30 minutes).
In the meantime, heat the sugar and two cups of water on a low heat, stirring continuously until a thick syrup forms. Once the koesisters are cool, boil them in syrup for one minute. Take them out and sprinkle with coconut.
Recipe and Photo: Anita Groenewald Olderwagen
