CAPE MALAY KOESISTERS

CAPE MALAY KOESISTERS
500 g cake flour
100 ml self raising flour
100 ml sugar
2 ml salt
10 ml fine ginger
5 ml fine cinnamon
5 ml fine cardamom / aniseed
10 ml grated dry Clementine or Mandarin Orange (nartjie) peel (optional)
125 ml sunflower oil
250 ml cold milk
250 ml cold water
20 ml dry active yeast
5 ml sugar
750 ml sunflower oil
Sugar syrup*
150 ml fine coconut

Sift flour, sugar and salt in mixing bowl and add spices and peel.
Rub 125 ml oil into the mixture until it looks crumbly.
Mix milk, water and dissolve dry yeast and 5 ml sugar in half of this milk mixture.
Add flour to the rest of the milk mixture.
Mix to a soft dough.
Moisten hands with oil and rub over the dough.
Cover dough with a dish towel and let it rise for about 2 hours until double in volume.
Roll dough on an oiled surface into a roll of about 5 cm in diameter.
Cut strips of about 2cm off and shape into a flattish doughnut.
Leave aside for 30 minutes to rise again.
Heat oil in a pot or deep fryer and deep-fry koeksisters 5 minutes each side until brown.
Drain on towel paper.
Boil koeksisters in sugar syrup for 1 minute – a few at a time – drain and roll in coconut.
Enough for 60 koeksisters.

* Sugar Syrup
500 ml water
250 ml sugar
Pinch of baking soda
10 ml butter

Boil water and sugar until sugar has melted and syrup starts to thicken.
Stir baking soda and butter in.
Use as syrup for koeksisters.
This recipe is from Faldela Williams’ Kaapse Maleier Kookkuns
Photo: Su-yann Slaters