Soft, spiced and syrup-soaked, these Cape Malay doughnuts are flavoured with cardamom, cinnamon and naartjie zest, then rolled in coconut
| Created by | Spinneys |
| Prep time | 30 minutes |
| Rising time | 2½ hours |
| Cook time | 30 minutes |
| Serves | 25 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFIn a large bowl, mix the all-purpose flour, self-raising flour, 150g sugar, salt, ginger, ground cinnamon, aniseed and ground cardamom. Zest the ClemenGold and rub in with the oil until crumbly.
Dissolve the yeast in 150ml warm water and set aside until foamy. In another bowl, whisk 180ml milk with an egg.
Add both to the flour and mix into a soft, sticky dough. Cover and leave to rise in a warm place for 2 hours.
Roll the dough on a floured surface to 2cm thick, cut into 2½cm squares, place on a tray, cover and rest for 30 minutes.
To make the syrup, remove the husks from the cardamom pods and crush the seeds. Combine 450g sugar, 375ml water, cinnamon stick and cardamom in a pan and bring to a boil. Simmer until the sugar dissolves. Keep warm.
Heat the oil to 170°C. Fry the dough in batches for 3–4 minutes, turning until golden. Drain briefly on paper towels.
Simmer in the warm syrup for 2–3 minutes, then roll in the desiccated coconut and cool on a wire rack.
Serve the koesisters warm or at room temperature.
