This is the ice cream cone my wildest dreams are made of. Soft, fragrant soaked in syrup and sprinkled with desiccated coconut, and overflowing with ice cream.

I used the gorgeous Cariema Isaac’s recipe for the koesister dough, honestly, I’ve tried a few and her recipe is hands down the best out there.

I used a sugar cone as a sort of template and wrapped foil around it. I rolled out the dough into strips and wrapped each strip along the foil-covered cones to create the shape and allowed it to rise again for another 30 minutes in a warm draft-free place a.k.a my son’s room.

Once the cones are ready deep fry in medium heat till browned then dunk them into the warm spiced syrup and then a generous sprinkling of coconut. That’s it, you’re well on your way to ice cream heaven after that.


Makes around 50

For the koesisters
3 C (750 ml) milk
60 g butter
2 eggs
½ C (125 ml) sugar
6 C (6 x 250 ml) cake flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
1 x 10 g packet instant yeast
1 Tbsp (15 ml) ground cinnamon
2 tsp (10 ml) ground ginger
1 tsp (5 ml) ground cardamom
4 tsp (20 ml) whole aniseed seeds
1 C (250 ml) self-raising flour for dusting the surface and keeping hands dry, which assists with shaping the oblong balls
* 1 Tbs (15 ml) dried, ground naartjie peel

For frying
2 C (500 ml) oil for deep-frying
medium-sized pot or a wok
1 chopstick to flip the koesisters

For the sugar syrup
2 C (500 ml) sugar
2 C (500 ml) water
1 C (250 ml) desiccated coconut for sprinkling

To make the cones
Sugar cones

Preparing the koesisters
1. Warm the milk and butter together and then set aside. The milk should not be boiling hot, just warmed through.

2. In a mixer, beat the eggs and sugar together at high speed until the sugar has dissolved and the mixture is light and fluffy.

3. Sift the cake flour, baking powder and salt into a large mixing bowl and add the yeast and all the spices. Use a wooden spoon to mix the ingredients together.

4. Add the wet ingredients to the flour mixture and mix well with wooden spoon or a spatula.

5. Transfer the dough into a large bowl that has been greased with oil or butter. Cover with a kitchen towel and allow the dough to rise and double in size in a warm area in your kitchen/home.

6. Once the dough has risen, moisten your hands with oil and coat the working surface and your hands with the self-raising flour so you can work with the sticky dough.

7. Using your hands, shape the dough into a long log shapes, wrap around your foil covered sugar cones this is a very important step as this is how the koesister will get it’s cone shape.

8. Place on baking paper and cover loosely and allow to rise for 30 minutes.

9. Avoid overcrowding when frying the koesister cones because they need space in between to accommodate further rising when they come into contact with the warm oil.

10. Gently place the koesister cones one by one into the warm oil and deep-fry for about 3 minutes on each side.
3. Remove the fried koesisters cones with a slotted spoon and allow to rest on a paper towel.

Preparing the sugar syrup
1. Place the sugar and 1 C (250 ml) of the water in a medium-sized pot and cook over a high heat until the sugar starts dissolving. Stir frequently.
2. Turn the heat down to a medium setting and stir until the sugar syrup becomes slightly sticky. Gradually add the remaining 1 C (250 ml) water to stop the sugar from crystallising.
3. Place the koesister cones in the syrup for 1–2 minutes, ensuring that they are well coated. Remove with a fork.
4. Give the cones a generous dusting with coconut and allow to cool completely before serving with scoops of ice cream.

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