Cape Malay koe­sisters

Pour a cup of cof­fee or tea and en­joy th­ese spicy tra­di­tional treats.

YOU Something Sweet - - CONTENTS -

About 30 koe­sisters

Prepa­ra­tion time: 20 min­utes Ris­ing time: 2½ hours Cook­ing time: 10 min­utes per batch

DOUGH

4 x 250 ml (4 c) cake flour 100 ml su­gar

2 ml (½ t) salt

10 g in­stant yeast

10 ml (2 t) ground gin­ger 10 ml (2 t) ground cin­na­mon 20 ml (4 t) ground aniseed 125 ml (½ c) oil

1 egg

200 ml milk

125 ml (½ c) or­ange juice 80 ml (¹⁄₃ c) wa­ter

SYRUP

500 ml (2 c) wa­ter 250 ml (1 c) su­gar

1 ml (¼ t) bi­car­bon­ate

of soda

TO FIN­ISH

oil for deep-fry­ing des­ic­cated co­conut

1 Dough Sift the dry in­gre­di­ents to­gether in a bowl. Beat the oil and egg to­gether and mix with the dry in­gre­di­ents.

2 Com­bine the milk, juice and wa­ter and heat slightly. Mix into the flour mix­ture to form a soft dough. Knead for 5-10 min­utes, trans­fer to an oiled dish, cover and leave to rise un­til dou­bled, about 2 hours.

3 On an oiled sur­face, di­vide and roll the dough into ovals about 5 cm thick. Ar­range on a tray, leav­ing enough space be­tween each one to al­low them to rise. Cover and leave to rise for about 30 min­utes.

4 Syrup Heat the wa­ter and su­gar in a saucepan, stir­ring un­til the su­gar has dis­solved. Stir in the bi­car­bon­ate of soda.

5 To fin­ish Heat the oil and deep-fry batches of koe­sisters for 5 min­utes, turn­ing fre­quently un­til golden brown. Drain on pa­per tow­els.

6 Spoon the koe­sisters into the syrup and sim­mer for 3-5 min­utes. Re­move and roll in the co­conut.

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