Cookbook:Koesisters with Coconut

Koesisters with Coconut
Yield	About 40 fritters
Difficulty

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Koesisters are a South African Cape Malay doughnut soaked in syrup and sprinkled with coconut.

Ingredients

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

Syrup

• 5 pieces cinnamon stick
• 1 cup sugar
• 2 cups water
• 1 cup desiccated coconut

Procedure

1. Sift the dry ingredients together into a bowl, and make a well in the centre.
2. 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.
3. Cover and leave the dough to rise in warm place until doubled in size.
4. Take small amounts of dough and form into oval-shaped balls.
5. Deep fry dough in oil on medium heat (180 °C) until evenly browned. Remove onto paper towels to cool (around 30 minutes).
6. Heat the sugar, cinnamon sticks, and water on a low heat, stirring continuously until a thick syrup forms.
7. Once the koesisters are cool, soak in bubbling syrup for 1 minute.
8. Take them out of the syrup and sprinkle with coconut.