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Cape Malay koesister (doughnut). 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. The word koeksister is derived from the dutch word "koekie" which means cake. There are two versions of the infamous doughnut, there is Afrikaner version - which is plaited crunchie dough drenched in syrup immediately after its fried and there is the traditional Cape Malay version, which is a soft spicy dough which is cooled and then drenched.

Great recipe for Cape Malay koesister (doughnut). 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. While the neglected Cape Malay Koeksister is equally as good, it's not necessarily unique.

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, cape malay koesister (doughnut). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cape Malay koesister (doughnut) is one of the most favored of recent trending foods in the world. It's easy, it is fast, it tastes yummy. It's appreciated by millions daily. Cape Malay koesister (doughnut) is something which I've loved my entire life. They're nice and they look fantastic.

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. The word koeksister is derived from the dutch word "koekie" which means cake. There are two versions of the infamous doughnut, there is Afrikaner version - which is plaited crunchie dough drenched in syrup immediately after its fried and there is the traditional Cape Malay version, which is a soft spicy dough which is cooled and then drenched.

To begin with this particular recipe, we have to prepare a few components. You can cook cape malay koesister (doughnut) using 18 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Cape Malay koesister (doughnut):

Get 4 of medium sized potatoes, peeled and cubes.
Take 4 cups of cake flour sifted.
Get 5 ml of salt.
Make ready 5 ml of ground nutmeg.
Get 15 ml of ground cinnamon.
Get 15 ml of whole aniseed.
Take 60 ml of caster sugar.
Get 1 (7 g) of packet of instant yeast.
Get 30 ml of butter, melted.
Get 250 ml of warm milk.
Make ready 60 ml of canola oil.
Get 2 of free-range eggs, beaten.
Make ready 1 of small cup of desiccated coconut.
Get of Oil for deep frying.
Get 1 cup of sugar.
Make ready 1 cup of water.
Take 4 of cardamom pods, crushed.
Get 1 stick of cinnamon.

It's fried dough dipped in syrup, which is very similar to a commonly known doughnut! The "Koesisters" is no regular donut. The spices in the Cape Malay "Koesister" is like no donut you will ever taste. Melt butter in hot water and mix milk.

Instructions to make Cape Malay koesister (doughnut):

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..
Sift the flour with the salt, spices and sugar in a bowl. Sprinkle over the yeast and whisk through..
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..
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..
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..
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..
Heat the oil, until hot. Lift the koesister gently, further shape if needed. Fry until golden brown on both sides..
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..
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!.

To dry ingredients add egg, oil and milk-water mixture. Mix thoroughly to form a soft smooth dough. Melt butter in hot water and mix milk. To dry ingredients add egg, oil and milk-water mixture. Mix thoroughly to form a soft smooth dough.

So that's going to wrap it up for this special food cape malay koesister (doughnut) recipe. Thank you very much for your time. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!