Koesisters with Coconut
Koesisters are a South African Cape Malay doughnut soaked in syrup and sprinkled with coconut.
Servings
About 40 fritters
6 cups (700 g) cake flour
1 tablespoon castor sugar
1 teaspoon baking powder
3 teaspoon ground cinnamon
2 tablespoon ground ginger
2 teaspoon ground aniseed
1 teaspoon ground cardamom
1 teaspoon salt
10 g instant yeast
1 tablespoon dried and ground tangerine peel (optional; can use orange zest instead)
250 ml lukewarm milk
100 g butter or margarine
1 egg, beaten
About 2 cups lukewarm water
Oil for deep frying
5 pieces cinnamon stick
1 cup sugar
2 cups water
1 cup desiccated coconut
Sift the dry ingredients together into a bowl, and make a well in the centre.
Warm milk and butter until lukewarm and then add the beaten egg. Pour mixture into dry ingredients along with enough lukewarm water, and mix to form a soft dough.
Cover and leave the dough to rise in warm place until doubled in size.
Take small amounts of dough and form into oval-shaped balls.
Deep fry dough in oil on medium heat (180 °C) until evenly browned. Remove onto paper towels to cool (around 30 minutes).
30 minutes
Heat the sugar, cinnamon sticks, and water on a low heat, stirring continuously until a thick syrup forms.
Once the koesisters are cool, soak in bubbling syrup for 1 minute.
1 minute
Take them out of the syrup and sprinkle with coconut.