Traditional Cape Malay Koesisters (Log-Shaped)
Makes about 50
Ingredients
For the koesisters:
3 cups (750 ml) milk
60 g butter
2 eggs
½ cup (125 ml) sugar
6 cups (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
1 Tbsp (15 ml) dried ground naartjie peel (optional but highly recommended)
1 cup (250 ml) self-raising flour – for dusting and shaping
For frying:
2 cups (500 ml) oil for deep frying
Medium-sized pot or wok
Chopstick or fork for flipping
For the sugar syrup:
2 cups (500 ml) sugar
2 cups (500 ml) water (divided)
1 cup (250 ml) desiccated coconut, for coating
Method
Preparing the koesisters:
Warm the milk and butter together gently until the butter melts. Do not boil. Set aside to cool slightly.
In a stand mixer or large bowl, beat the eggs and sugar on high speed until light and fluffy and the sugar has dissolved.
In a separate large bowl, sift together the cake flour, baking powder and salt. Add the instant yeast, cinnamon, ginger, cardamom, aniseed, and naartjie peel (if using). Mix well.
Add the milk mixture and egg mixture to the dry ingredients. Stir with a wooden spoon or spatula until well combined. The dough will be soft and sticky.
Transfer the dough to a large greased bowl, cover with a kitchen towel or plastic wrap, and allow to rise in a warm spot for about 1 hour, or until doubled in size.
Once risen, dust your hands and working surface with self-raising flour. This will make handling the sticky dough easier.
Pinch off small pieces of dough (about the size of a golf ball), roll each one into a short log or oval shape using floured hands. Avoid overworking the dough. Place shaped koesisters on a lined baking tray.
Cover loosely with a clean towel and allow to rise again for 30 minutes.
In a medium pot or wok, heat oil over medium heat until hot but not smoking (test with a small piece of dough – it should bubble and rise to the surface).
Carefully fry the koesisters in batches, turning with a chopstick or fork, for about 3 minutes per side, or until golden brown and puffed. Do not overcrowd the pot.
Remove with a slotted spoon and drain on paper towel.
Preparing the syrup:
In a medium pot, combine sugar and 1 cup (250 ml) water. Cook over high heat, stirring until the sugar dissolves.
Reduce the heat to medium and simmer until the syrup thickens slightly. Gradually stir in the remaining 1 cup (250 ml) water to prevent crystallisation.
While the syrup is still hot, dip the fried koesisters into the syrup for 1–2 minutes, turning to coat well.
Remove and roll immediately in desiccated coconut. Let cool completely.
Serve fresh or store in an airtight container. Perfect with a cup of tea or coffee.
The Tocka Blog 