Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, cape malay koesister (doughnut). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
A flop-proof Cape Malay Potato Koesister recipe is like a pot of gold. It will result in fragrant and aromatic sweet yeasted doughnuts spiced with powdered cinnamon, cardamom, mixed spice and ginger and uplifted with the heady scent of aniseed and naartjie peel (mandarin orange or tangerine peel). Mix flour with spices, sugar, yeast and salt.
Cape Malay koesister (doughnut) is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Cape Malay koesister (doughnut) is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have cape malay koesister (doughnut) using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Cape Malay koesister (doughnut):
- Get 4 medium sized potatoes, peeled and cubes
- Get 4 cups cake flour sifted
- Take 5 ml salt
- Make ready 5 ml ground nutmeg
- Make ready 15 ml ground cinnamon
- Prepare 15 ml whole aniseed
- Take 60 ml caster sugar
- Get 1 (7 g) packet of instant yeast
- Take 30 ml butter, melted
- Get 250 ml warm milk
- Take 60 ml canola oil
- Prepare 2 free-range eggs, beaten
- Prepare 1 small cup of desiccated coconut
- Get Oil for deep frying
- Prepare 1 cup sugar
- Get 1 cup water
- Make ready 4 cardamom pods, crushed
- Take 1 stick cinnamon
Salwaa Francis Smith is a South African cook best known for her typical Cape Malay cuisine. Born and raised in Surrey Estate, Athlone on the Cape Flats to working class parents. Another variety of koeksisters from South Africa. Also, there's another version of Cape Malay koeksisters—a traditional kind—that includes boiled potato.
Steps 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!
I've never had this variety, although many Cape Malays love it. Instead, our version is the classic, plain koeksisters made with lots of love and flavor. Cape Malay koesisters are totally different to the plaited koeksisters you may know. For starters, they're spelled (and pronounced) differently, dropping the 'k'. The Cape Malay version is more like a doughnut, spiced with ginger, naartjie peel, cinnamon and aniseed, cooked in syrup and sprinkled with coconut.
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