Ingredients
- Spinneysfood All-Purpose Flour 350g
- Spinneysfood Self-Raising Flour 125g
- Spinneysfood Fine Grain White Sugar 600g
- Spinneysfood Fine Sea Salt ½ tsp
- Spinneysfood Ground Ginger 1 tsp
- Spinneysfood Ground Cinnamon ½ tsp
- Ground aniseed ½ tsp
- Spinneysfood Ground Cardamom ½ tsp
- ClemenGold 1
- Spinneysfood Pure Sunflower Oil 90ml + 2L (for frying)
- Active dry yeast 1 tsp
- Spinneysfood Bottled Drinking Water 525ml, warm
- Spinneysfood Full Fat Fresh Cow’s Milk 180ml
- Spinneysfood Organic Free-Range Egg 1
- Spinneysfood Cardamom Pods 2
- Spinneysfood Cinnamon Stick 1
- Desiccated coconut 200g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Coconut and cardamom koesisters
South African 30 Mins Prep · 30 Mins Cook
- In 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.