The traditional Cape Malay Koeksisters or Koesisters, are very different from the twisted version which has become so popular amongst South Africans.
Amongst other differances, apart from the obvious shape,
Cape Malay Koeksisters are very spicy, boiled in syrup and covered with dessicated coconut
The popular South African variety are, not very spiced and dipped into ice-cold syrup.
These Koeksisters [Koesisters] are often served on a Sunday morning.
if you'd like to see the other version click:-Koeksisters Recipe
For the Dough
18oz [500g] cake flour
4oz [110g] self raising flour
1 tsp [5ml] salt
½ cup [120ml] sugar
1½ tsp [7ml] ground ginger
1 tsp [5ml] ground cinnamon
1½ tsp [7ml] ground aniseed
5ml ground cardamon
1tsp [5ml] ground mixed spice
3½ cups [875ml] sunflower oil
1 cup [250ml] warm milk
1 cup [250ml] warm water
4 tsp [20ml] instant [active] dried yeast
1 tsp [5ml] sugar
A little additional oil
For the koeksister syrup
1cup [250ml] water
½ cup [120ml] sugar
2 tsp [10ml] golden syrup
4 tsp [20ml] dessicated coconut
1 piece naartjie peel [if available]
1/3 cup [80ml] dessicated coconut, for sprinkling over
To make the Koeksisters
Making the Dough
Sift flour and salt together into a mixing bowl
Stir in the sugar and then the spices, mixing well
Rub in ½ cup [125ml] of the oil slowly until it resembles fine breadcrumbs.
Pour the milk and water into a saucepan/bowl/jug with pouring spout and dissolve the remaining 1 tsp [5ml] sugar and the yeast in it.
Beat the egg and add it together with the milk mixture to the flour, mixing as you do so.
Mix to form a soft dough, do not knead and rub over it with hands moistened with a little of the extra oil
Cover the mixing bowl with pastic wrap and set aside in a warm place, for about 1½-2 hours until it doubles in size
Lightly oil a working surface using a little of the extra oil
Place dough on the working surface and roll it out until you can make a coil about 2? [5cm] diameter.
Using an oiled knife, cut off 2? [5cm] lengths. Flatten these lengths slightly.
Cover and set aside for 40 minutes to relax and rise further
Meanwhile make the syrup
Place all the ingredients in a large saucepan and bring to a slow boil, stirring to ensure sugar does not burn.
Stir until the syrup begins to bubble and forms a film on the spoon
Heat the remaining oil in a deep saucepan, and fry the koeksisters, over medium heat, for +/- 6 minutes until lightly browned on each side
Test with a skewer to ensure center is cooked. Remove from oil.
Drain in colander or paper towel
Prick the koeksisters lightly with a fork
Reheat the syrup and boil the koeksisters in it for 2 minutes, remove with a slotted spoon.
Sprinkle a little of the dessicated coconut on a serving dish and place them on it.
Sprinkle coconut over each layer of koeksisters and serve warm with your best coffee.
All you'll say is mmmmmm! Sheer heaven.... I know it's absolute indulgence but we deserve something sweet every now and then.
I am surprised that these Koeksisters have not become equally as popular as the twisted variety.
Makes +/- 30 sweet delights.
For more African and South African recipes, download your own computer copy of the Afri Chef African Recipes Cookbook.