Cape Malay koesister (doughnut)

Name: Cape Malay koesister (doughnut)
Total time: 7200 s
Yield: 6-8 servings
Cuisine: South African
Ingredients: 4 medium sized potatoes, peeled and cubes; 4 cups cake flour sifted; 5 ml salt; 5 ml ground nutmeg; 15 ml ground cinnamon; 15 ml whole aniseed; 60 ml caster sugar; 1 (7 g) packet of instant yeast; 30 ml butter, melted; 250 ml warm milk; 60 ml canola oil; 2 free-range eggs, beaten; 1 small cup of desiccated coconut; Oil for deep frying; 1 cup sugar; 1 cup water; 4 cardamom pods, crushed; 1 stick cinnamon

Dominique Solomon @cook_7578122

Cape Town, South Africa

The koesister is a light and fluffy doughnut that is spicy and has been dipped in sugar syrup and dedicated coconut, it has Cape Malay origin and the recipe has been passed down from generation to generation, with everyone usually having their own prized family recipe or tradition to add to it. This recipe is one of Shanaaz Parker's(shanaazparker.com) she is a renowned local cook specializing in local fare. This recipe takes a while to make but the results are so worth it! :)

Dominique Solomon @cook_7578122

Cape Town, South Africa

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Ingredients

1-2 hours

6-8 servings

4medium sized potatoes, peeled and cubes
4 cupscake flour sifted
5 mlsalt
5 mlground nutmeg
15 mlground cinnamon
15 mlwhole aniseed
60 mlcaster sugar
1 (7 g)packet of instant yeast
30 mlbutter, melted
250 mlwarm milk
60 mlcanola oil
2free-range eggs, beaten
1small cup of desiccated coconut
Oil for deep frying
1 cupsugar
1 cupwater
4cardamom pods, crushed
1 stickcinnamon

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Steps

1-2 hours

1

Boil potatoes in a pot of water, and mash whilst still hot, add a little of the water used to boil the potatoes in, to smooth out the mixture.
2

Sift the flour with the salt, spices and sugar in a bowl. Sprinkle over the yeast and whisk through.
3

Melt the butter, then warm the milk and add to the butter, add the oil and eggs. Mix well then add to the mashed potatoes.
4

Make a well in the centre of the flour and add warm milk mixture. Mix into a soft dough. Place into a clean lightly oil surface and knead for 15 minutes, or alternatively in a mixer for 10 minutes. Mix until an elastic, smooth dough is achieved.
5

Place in a lightly oiled bowl, lightly oil the top of the dough in the bowl and cover with cling wrap, leave in a warm area to prove until double in size.
6

Again, on a lightly oiled surface, roll out the dough into two logs, cut into equal size portions and shape like a koesister. Leave for 10-15 minutes, to further prove.
7

Heat the oil, until hot. Lift the koesister gently, further shape if needed. Fry until golden brown on both sides.
8

Drain on kitchen towel/absorbing paper. Once cooled, make the sugar syrup by adding the 1 cup of sugar to 1 cup of water to 4 cardamom pods and 1 stick of cinnamon, bring to a simmer and cook until thick and syrupy.
9

Once the koesister have cooled down, dip them into the sugar syrup on a low heat and then sprinkle with the desiccated coconut. Enjoy with a cup of rooibos tea!