Tuesday, 8 March 2016


Soft spicy koeksister dipped into sugar syrup and rolled in coconut
4meduim potatoes
4x250ml cake flour
5ml salt
60ml sugar
5ml ground nutmeg
15ml ground cinnamon
10ml ground ginger
15ml whole aniseed
5ml fine aniseed
5ml fine cardamom
1pkt instant dry yeast
30ml butter
250ml warm milk
60ml oil
2 eggs, beaten
coconut for rolling
oil for deep frying
• Boil potatoes and mash smooth while still hot. Potatoes must be soft and smooth. Reserve some of the water. Keep covered and warm. Sift flour with salt, sugar and spices.
• Sprinkle over yeast and mix through with fingers. Melt butter and add milk, oil and beaten eggs. Mix well and add to potatoes.
• Make well in centre of flour and add warm milk mixture. Mix into a soft dough. Place on working surface and knead in to soft, smooth and elastic like dough. Knead for about 15min.
• Place in a lightly oiled bowl. Lightly oil top of dough and cover with plastic wrap. Place in a warm place to double in size.
• On a lightly oiled surface, roll dough into a sausage. Cut into equal size portions and shape like a koeksister.
• Leave on greased table to double in size for about 15min.
• Fry in heated oil until golden in colour on both sides. Lift koeksister gently and reshape if needed. Drain on wire rack and allow to cool.

Take care that the oil is moderately hot in order for koeksister not to absorb oil.
Dip Koeksister in sugar syrup over low heat. Roll in coconut.
HINT*** Koeksister can be frozen for up to 3mnths before syrupping. Thaw at room temperature and sugar as normal.
625ml sugar
500ml water
3pieces stick cinnamon
3 whole cardamoms
Allow to simmer over low heat until syrupy.
As desired

contributed by Shanaaz Parker

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