RACHELS CAPE MALAY KOEKSISTERS
3 1/2 cups flour
1 cup self-rising flour
1 1/2 cups sugar
1 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
2 tsp anise seed (ground)
1 tsp cardamom (husks removed and ground)
2 tsp tangerines, mandarin oranges (use the peels, finely grated)
3/4 cup sunflower oil
1 egg
1 1/2 cups milk
1 1/2 cups water (warm)
1 tbsp active dry yeast
1 tsp sugar
Canola oil (any oil, for frying)
2 1/4 cups sugar
1 1/2 cups water
1 cinnamon sticks
2 cardamom (pods, husks removed and ground)
2 cups coconut

1) Place the flour, self-raising flour, sugar, salt, ginger, cinnamon, anise, cardemom and the grated tangerine peel in a large bowl – mix to combine – add the oil, rub into the dry ingredients until crumbly.
2) Mix the milk and water – divide into two smaller bowls – add the yeast and sugar to the one bowl and stir until dissolved – add the egg to the other bowl, with the remaining milk/water mixture – beat well.

3) Add first, the milk/water/yeast to the flour mixture, stir – add the milk/water/egg also to the flour mixture – mix until you have a soft dough – cover and leave 2 hours to rise (double in size).
4) Roll out the dough (on a floured base) to an approximate 50 mm thickness – cut into small squares – 25 mm – cover and leave to rise another 30 minutes.

5) Boil the sugar, water, cinnamon stick and cardamom together until the sugar has dissolved – this syrup must be kept warm all the time (not boiling, low heat – only to keep warm).
6) Heat the oil for deep-fry to a medium heat – place a few pieces of dough in the oil and fry 3 – 4 minutes until golden and cooked through – drain on paper towel and then dunk into the hot syrup for 30 seconds, turning and making sure the whole koeksister is covered, and some of the syrup has been absorbed.

7) Finally, roll into the coconut and place on a cooling rack to cool completely.

Serve with tea or coffee.
Recipe posted by Philip Reineke
This recipe is a personal recipe from my dear friend Rachel. She is a Cape Malay.

FATIMAS CAPE MALAY KOESISTERS
4 1/2 cups of cake flour
1  1/2 cups of lukewarm water
1 tsp of baking powder
1 sachet of Instant yeast
1 tablespoon of sugar
3 tbsp of butter( melted)
1 tsp of salt
1 cup of soft mashed potatoes
3 teaspoons of grinded or finely chopped dried naartjie peel
1  1/2 tablespoons of freshly grated Ginger ( makes all the difference )
1-2 teaspoons of mix spice
2 tablespoons of aniseed
2 teaspoons cinnamon
1/2 a teaspoon of freshly grounded cardamon seeds
1 egg ( optional)
Oil for deep frying
Sugar and stick cinnamon for sugaring
Fine coconut

Mix all ingredients together with warm water ( add water until you get a sticky dough ) dough must be very soft .Knead dough for 10 minutes using a little oil on your hands to stop from sticking, rub some oil over dough , cover with cloth and allow to rise for an hour or when double in size . Roll out into little ball shapes and fry in oil on medium to high heat until brown . Sugar and cover with fine coconut .

Sugar water
Boil 3 cups of sugar with 3 cups of water and a few cinnamon sticks for about 30 minutes on medium heat …then simmer when sugaring the koeksister.

Makes about 40 koeksisters
Tip- Dont omit the mashed potatoes- when making it add a little milk with butter .
With this recipe adding 1 egg is optional .
Source and photo:  Fatima Sydow

GERDA SE KOEKSISTERS
Lewer 18 dosyn medium koeksisters
Stroop:-
12 koppies louwarm water
24 koppies witsuiker
1 teelepel sout
1 teelepel kremetart
1 teelepel gliserien

Meng al die bestanddele en bring tot kookpunt. Kook vir 10 minute. Verwyder van die hitte en laat oornag afkoel. Gebruik die volgende dag by kamertemperatuur.

Koeksisters:-
125 g botter
300 ml kookwater
300 ml koue water
4 eiers
300 ml louwarm water
9 koppies koekmeel
2 ½ eetlepels bakpoeier
½ eetlepel sout
½ eetlepel kremetart
10 koppies goeie kookolie vir bak. (Ek gebruik ‘n deepfryer – 160°C)

Smelt die botter in die kookwater. Verwyder van die hitte en voeg die koue water by. Klits die eiers en die louwarm water saam. Sif al die droë bestanddele saam. Voeg die botter- en die eiermengsel by die droë bestanddele en roer met die hand tot goed gemeng. Vorm ‘n elastiese, maklik werkbare deeg en laat rus vir 30 minute. Rol of vleg die koeksisters na keuse. Verhit die olie en diepbraai die koeksisters goudbruin aan die een kant, draai om en braai hulle tot dieselfde kleur aan die ander kant. Skep die koeksisters met ‘n gaatjieslepel uit die olie en dompel hulle dadelik in die stroop. Die koeksisters moet warm tot die ponder in die stroop gedruk word. Skep die koeksister versigtig uit en laat die oortollige stroop op ‘n sif afdrup. Hierdie koeksisters is heerlik net so warm, afgekoel of uit die yskas. Dit vries baie goed.
Bron: Gerda Swanepoel
Foto:  Petré Van Jaarsveld

Rita Labuschagne:
Jy gaan 900 ml water gebruik.
300 ml kookwater om die botter te smelt
300 ml koue water om bogenoemde af te koel
300 ml lou water om die eiers in te klits, want as die water té warm is, gaan jy roereier kry.
Die deeg is sag. Werk maar op gevoel. En sien die deeg het ‘n warm gevoel as dit klaar geknie is.

KOEKSISTERS WITH BAKING POWDER

DOUGH
2 cups cake flour
2 tablespoon baking powder
½ teaspoon salt
1 large egg
4 tablespoon butter/margarine
60 ml water
oil for frying

SYRUP:
1 kg sugar
1 ½ cups of water
juice of one lemon

DOUGH:
Sift the flour, baking powder and salt together.
Rub in the butter and mix until pliable.
Mix this with the egg and water (adding the water a little at a time).
Work the dough well. If the dough appears to be lumpy and sticky, continue to work the dough until it will ball up.
Let the dough rest at room temperature for about two hours (under an inverted mixing bowl).
SYRUP:
Prepare the syrup a day before (it needs to be very cold).
Dissolve sugar in the water.
Add the lemon juice to this and boil together. Leave the syrup cool in the fridge overnight.
TO PREPARE THE KOEKSISTERS:
Roll out the dough (thickness 5mm).
Cut the dough into strips of 6cm long, 2cm wide.
Cut each of these strips into three strips (not all the way through, leave the strips connected at the top).
Plat each strip, pinch together at the end of the strip.
Deep fry until golden brown.
Remove and drain quickly – dip the hot koeksisters in the cold syrup (that was stored in the fridge up to now).
The secret is to keep the syrup cold and the koeksisters hot, this way it will draw just the right amount of syrup.
You can keep the syrup cold by keeping the syrup bowl in another container filled with iced water.

Photo: Jayne Marshall

KOEKSISTERS-KOOK EN GENIET
4 koppies koekmeel
½ teelepel sout
6 teelepels bakpoeier
2 eetlepels botter
1 eier
1 – 1½ koppies melk
Olie om in te bak

Sif die droë bestanddele saam en vryf die botter met die punte van die vingers daarin.
Klits die eier, voeg die melk of the water daarby en maak dit aan tot ‘n sagte deeg. Knie dit goed tot dit glad is. Laat dit 2 uur of langer staan.
Rol die deeg 1cm (¼ tot ½ duim) dik uit, sny dit in repies en vleg of draai hulle.
Bak hulle 1 tot 2 minute lank in warm diepvet by 190°C (375°F) tot hulle ligbruin van keur is. Sit 5 tot 6 koeksisters gelyktydig in die vet of olie.
Laat aan die een kan bruin bake n draai dit dan met ‘n vurk om, om die ander kant bruin te bak.
Haal hulle met ‘n skuimspaan uit, dreineer hulle ‘n oomblik lank op bruinpapier en dompel hulled an ‘n paar sekondes lank in die koue stroop.
Lig hulle met ‘n ander skuimspaan uit sodat die stroop kan afdrup en laat hulle effens droog word op ‘n plat vleisskottel of bak.
Stroop
4 koppies suiker
1½ koppies water
½ teelepel kremetart
½ teelepel fyn gemmer
Twee stukke pypkaneel

Los die suiker in die water op. Voeg die kremetart, gemmer en kaneel by en laat die stroop 5 minute lank kook. Laat dit af koel voor dit gebruik word.

Bron:  Kook en geniet
Foto:  Natasha Pennington

GROOTMAAT-KOEKSISTERS
Dié beproefde resep kom uit Annette Human se boek, Basaartreffers, wat in 1989 verskyn het. Lewer 230 koeksisters.
Stroop:
3 kg (15 x 250 ml) suiker
1,875 liter water
500 ml gouestroop
12,5 ml kremetart

Deeg
1 liter water
100 ml kondensmelk
1½ kg (11 x 250 ml) koekmeel
50 ml bakpoeier
7 ml sout
125 g botter of margarien
Olie, vir diepbraai

Dag 1: Meng die suiker, water en gouestroop, roer tot gesmelt en kook dit vir 10 minute vinnig oor hoë hitte. Moenie roer ná die stroop begin kook het nie. Verlaag die hitte, voeg die kremetart by en laat dit vinnig deurkook. Giet die stroop in twee bakke, laat dit afkoel en plaas dit oornag in die vrieskas.

Dag 2: Meng die water en kondensmelk. Sit die koekmeel, bakpoeier en sout saam en frummel die botter of margarien daarin. Sny die meelmengsel met ’n slaplemmes by die watermengsel in en druk saam om ’n deeg te vorm. Bedek die deeg met ’n klam doek en laat dit ongeveer 2 uur lank rus. Rol gedeeltes van die deeg 5 mm dik uit op ’n meelbestrooide oppervlak, sny dit in stroke van 10 x 1 cm en vleg twee-twee stroke saam.

Verhit olie in ’n kastrol tot warm. Om vas te stel of die olie warm genoeg is: Gooi ’n stukkie deeg in en tel vinnig tot 10. Die deeg behoort dan op die olie te dryf. Braai ’n paar koeksisters op ’n keer in die warm olie tot goudbruin. Skep dit met ’n gaatjieslepel uit en dompel dit dadelik in die yskoue stroop. Plaas die deurweekte koeksisters op ’n draadrak in ’n skinkbord sodat die oortollige stroop kan dreineer.
As die stroop in die bak begin warm word, vervang dit met die ander bak koue stroop en verkoel weer die eerste bak stroop, tot nodig.
BRON – Annette Human se boek, Basaartreffers

BROODBROERS OF -SISTERS
Foto:  Santie Carelse
FOOD LOVERS RECIPES
Koeksisterstroop:
6 koppies suiker
4 ½ koppies water
Kook vir 10 minute.
Voeg nou by:
1 eetlepel stroop/ heuning
½ teelepel gemmer
½ teelepel kaneel

Kook weer alles saam vir ongeveer 4 minute.
Laat koud word en plaas oornag in vrieskas.
Haal so 45 minute voor gebruik uit.
Broodblokkies:
Koop ongesnyde brood en laat staan vir 1 dag.
Sny brood in ongeveer 2 cm snye. Sny korsies af.
Sny dan elke sny brood in 3 vingers. Sny elke vinger weer in 3 blokkies.
Braai blokkies is diep olie tot goudbruin. (Oppas dit brand maklik).
Doop dadelik in koue stroop.

GULAB JAMUN INDIAN DOUGHNUTS
½ can Condensend milk
3 eggs
3 tablespoons melted butter
2 cups cake flour
15 ml baking powder
2 ml cream of tartar
2 ml Elachi (ground cardamon)
1 ml nutmeg
Syrup
200 ml water
200 ml sugar
Few drops of rose water
Mix condensend milk,eggs and melted butter.
Add remaining dry ingreds, to milk mixture and mix to a soft dough.
Using the palm of you hand,shape into long finger shapes & deep fry in medium hot oil.
Dip in hot syrup and roll in coconut.

Syrup
Dissolve sugar and rose water over low heat.
Boil for 10 minutes over medium heat until a thick syrup is form.

Recipe and photo: Feriel Sonday

POTATO KOEKSISTER
3 cups self raising flour
3 cups cake flour
1 cup sugar
1 teaspoon ginger
1 teaspoon heaped aniseed
1 teaspoon fine cinnamon
1 teaspoon naartjie peel
3 potatoes mashed
2 tablespoon butter
2 eggs
Little oil
1 cup milk luke warm
1 packet yeast
Makes 60.
Boil potatoes and mash smooth while still hot. (Mix in a little potato water to make mash soft and smooth.) Sift flour with salt, spices and sugar. Sprinkle over yeast and mix through. Melt butter and add milk, oil and beaten eggs. Mix well and add to potatoes. Make well in centre of flour and add warm milk mixture. Mix into a soft dough. Place on working surface and knead for about 15mins into soft, smooth and elastic-like dough to develop the gluten. Place in a lightly oiled bowl. Lightly oil top of dough and cover with plastic wrap. Place in a warm place to double in size. On a lightly oiled surface, roll dough into two sausages. Cut into equal size portions and shape like a koeksister.
Leave on greased table to double in size for about 10-15mins, lifting koeksister gently and shaping if needed. Fry in moderately heated oil until golden brown on both sides. Take care that the oil is moderately hot in order for koeksister not to absorb oil. Drain on absorbent paper and allow to cool. Dip koeksister in sugar syrup over low heat. Roll in coconut.
NB: Koeksister can be frozen for up to 3 months before syruping. Thaw at room temperature and sugar as normal.

Making syrup
2½ cups sugar
2 cups water
Allow to simmer over low heat until syrupy.
Variation: Add two pieces stick cinnamon and two cardamom pods while boiling syrup.

Recipe and photo: Zhainoe Ahmed

YUMMIE POTATO KOESISTERS
Makes 60
3 cups self raising flour
3 cups cake flour
1 cup sugar
1 tsp ginger
1 tsp heaped aniseed
1 tsp fine cinnamon
1 tsp naartjie peel
3 potatoes mashed
2 tablespoon butter
2 eggs
little oil
1 cup milk, luke warm
1 pkt yeast

Boil potatoes and mash smooth while still hot. (Mix in a little potato water to make mash soft and smooth.) Sift flour with salt, spices and sugar. Sprinkle over yeast and mix through. Melt butter and add milk, oil and beaten eggs. Mix well and add to potatoes. Make well in centre of flour and add warm milk mixture. Mix into a soft dough. Place on working surface and knead for about 15mins into soft, smooth and elastic-like dough to develop the gluten. Place in a lightly oiled bowl. Lightly oil top of dough and cover with plastic wrap. Place in a warm place to double in size. On a lightly oiled surface, roll dough into two sausages. Cut into equal size portions and shape like a koeksister.
Leave on greased table to double in size for about 10-15 mins, lifting koeksister gently and shaping if needed. Fry in moderately heated oil until golden brown on both sides. Take care that the oil is moderately hot in order for koeksister not to absorb oil. Drain on absorbent paper and allow to cool. Dip koeksister in sugar syrup over low heat. Roll in coconut.
NB: Koeksister can be frozen for up to 3 months before syruping. Thaw at room temperature and sugar as normal.
Making syrup:
2½ cups sugar
2 cups water
Allow to simmer over low heat until syrupy.
Variation: Add two pieces stick cinnamon and two cardamom pods while boiling syrup.
Recipe posted and photo: Shamiema Daniels
Source: Zhainoe Ahmed