Cape Malay koesisters
Pour a cup of coffee or tea and enjoy these spicy traditional treats.
About 30 koesisters
Preparation time: 20 minutes Rising time: 2½ hours Cooking time: 10 minutes per batch
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
200 ml milk
125 ml (½ c) orange juice 80 ml (¹⁄₃ c) water
500 ml (2 c) water 250 ml (1 c) sugar
1 ml (¼ t) bicarbonate
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.