Pronounced Koo-sies-ters.
This is the traditional Cape Malay version of a koeksister, a soft spicy dough which is fried, cooled and then dripped in a sweet cinnamon syrup and sprinkled with coconut.
I am so honoured to be sharing my family’s traditional koesister recipe with you.
Ingredients
500g Snowflake Cake Flour
1 Cup Cold milk
1 Cup Boiling water
1 Cup Sugar
1 Table Spoon Real Butter
1 tsp aniseed powder
1 tsp dried naartjie peel
½ tsp Cardamon Powder
1 tsp dried ginger powder
½ tsp cinnamon powder
1 pkt of Instant Yeast
Method
Wet ingredients
Add the butter to boiling water and stir gently until melted.
Add milk and stir.
Dry ingredients
In a separate bowl, mix all dry ingredients (flour, sugar, spices and yeast)
Make a well in the centre of the bowl and pour the milk and butter mixture to the dry ingredients.
Mix well with your hands and cover the dough with a cling wrap for 1.5 hours. The dough should rise to double the size.
Rub your hands with cooking oil and shape the dough into ovals.
Heat 1 litre of oil on medium heat and fry.
Once cooled you can sugar your koesisters or freeze up to 2months.
Cinnamon syrup
Ingredients
1 Cup of sugar
2 Cups of water
2-3 Sticks of Cinnamon
4 cardamom pods
Add all the ingredients to a pot and boil
The syrup should be sticky and not runny.
Dip koesisters in the pot and sprinkle with coconut.
Enjoy!
xxxZ
