SYRUPY ANISEED SKUINSKOEK (KAROO DOUGHNUTS)

MAKES: 36 KOEKSISTERS / PREPARATION: 30MINS / COOKING: 45MINS / STANDING: 30MINS / CHILLING: 30MINS

For this recipe we dunked freshly baked skuinskoek in sugar syrup to turn it into a different type of koeksister.

DOUGH 500ml (2c) cake flour 5-10ml (1-2t) aniseed 10ml (2t) baking powder 2,5ml (½t) salt 50g cold butter, cubed 125ml (½c) milk 1 egg 5ml (1t) vanilla essence TO FINISH oil, for deep-frying 1 x batch sugar syrup (see recipe on page 27)

1 Dough Mix the flour, aniseed, baking powder and salt in a large bowl. Use your fingertips to rub the butter into the mixture.

2 Beat the milk, egg and flavouring together and add it to the flour mixture. Mix until a dough forms – add water if it’s too dry.

3 Transfer the dough to a clean surface and knead for 3-5 minutes or until smooth. Cover and leave to rise for at least 30 minutes.

4 Grease a surface with nonstick spray and roll the dough out until it’s about 1cm thick. Use a knife to cut it into diamond shapes.

5 To finish Heat enough oil for deep-frying and fry the dough diamonds in batches until golden brown and cooked. 6 Drain on paper towel and dunk in the cold syrup. Let it soak in the syrup for 1-2 minutes, remove and leave to cool completely. Store in an airtight container.