KOESISTERS

Makes about 80

Dough:

1.5l (6 x 250ml) cups of cake flour 120g(1 cup) self-raising flour

15ml (1 tbsp) dried lemon peel

15ml (1 tbsp) ground cinnamon

10ml (2 tsp) ground ginger

10ml (2 tsp) ground cardamom

20ml (4 tsp) whole aniseed

125ml (½ cup) of sugar

1 x 10g sachet instant yeast

2.5ml (½ tsp) salt

60g butter

375ml (1 ½ cups) boiling water 750ml (3 x 250ml) warm milk

2 eggs, lightly beaten

To fry:

1 litre vegetable oil

Sugar syrup:

500ml (2 cups) sugar

500ml (2 cups) water

1 small stick cinnamon

1 cardamom pod, crushed

Coconut coating:

2-3 cinnamon sticks

20g pistachio nuts, roughly chopped 250ml (1 cup) desiccated coconut Mix the flours with peel, spices, sugar, yeast and salt.

Melt butter in boiling water and combine with milk. Add to the dry ingredients with the eggs and mix thoroughly to form a soft, smooth dough. If the texture of the dough is too stiff, add some lukewarm water or milk.

Cover with a tea towel or plastic wrap and leave to rise for 1-2 hours in a warm place.

Once risen, moisten hands with a little oil and roll dough into small balls in the palm of your hand. Set aside for 15 minutes to rise again.

Preheat the oil in a medium-sized shallow pan or wok. Deep-fry the balls in hot oil for about three minutes on each side. Remove with a slotted spoon and drain on a paper towel.

Place all the ingredients for the syrup in a large saucepan and bring to a slow boil, stirring to ensure the sugar does not burn.

Stir until the syrup reduces and becomes slightly sticky. Add the koesisters to the syrup and boil for

1-2 minutes then remove with a slotted spoon.

Combine the coconut ingredients in a bowl. Sprinkle over the koesisters and serve warm.