Cape Malay-style Koeksisters

KOEKSISTERS

1½ cups milk

30 grams butter

1½ teaspoons yeast

3 cups strong flour

½ teaspoon baking powder

2 teaspoons ground ginger

1 teaspoon mixed spice pinch salt

1 cup desiccated coconut sunflower oil for cooking freeze-dried raspberries, crumbled, to serve

ROOIBOS SPICED SYRUP

1 firmly packed cup brown sugar ½ cup brandy

¼ cup water

4 rooibos teabags

1 cinnamon stick

ROOIBOS SPICED SYRUP: Place the ingredients in a saucepan over a high heat and cook, stirring constantly, until the sugar is dissolved. Bring to the boil then reduce slightly for 2 minutes. Set aside.

KOEKSISTERS: Microwave the milk and butter on high for 2 minutes. Stir together then cool to room temperature. Add the yeast and stir to combine. Stand for 5 minutes, or until bubbles appear on the surface.

Place the flour, baking powder, spices and salt in a food processor. Add the milk mixture and whizz for 1-2 minutes to form an elastic dough. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set aside in a warm place for 1 hour, or until doubled in size. Place the coconut on a large tray.

Fill a wide saucepan three-quarters full with sunflower oil. Heat the oil to 180°C (see Cook’s note, left).

Knock the dough back. With damp hands, roll walnut-sized pieces of the dough into neat balls. Working in batches, add the koeksisters to the hot oil and cook, turning, for 3 minutes, or until puffed and golden. Remove with tongs then plunge into the prepared syrup to soak for 10 seconds. Gently roll in the coconut to coat.

TO SERVE: Scatter the koeksisters with raspberries. MAKES 24