Friday, 13 May 2016


Soft spicy koeksister dipped into sugar syrup and rolled in coconut
By Shanaaz Parker
4 medium potatoes
4x250ml Sasko Cake Flour
5ml salt
5ml ground nutmeg
15ml ground cinnamon
10ml ground ginger
15ml whole aniseed
5ml fine aniseed
60ml sugar
1pkt instant dry yeast
30ml butter
250ml warm milk
60ml oil
1 egg, beaten
500ml sugar
300ml water
2 pieces of stick cinnamon
coconut for rolling
oil for deep frying
- Boil potatoes and mash smooth while still hot. Potatoes must be soft and smooth. (do not discard all water, keep about a third for a soft consistency.)
- Sift flour with salt, spices and sugar. Sprinkle over yeast and mix through.
- Melt butter. 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 15minutes.
- Place in a lightly oiled bowl. Lightly oil top of dough and cover with cling 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 lightly greased surface to double in volume; about 15 minutes. Lift koeksisters gently and reshape/neaten if needed. Fry in moderately heated or until golden in colour on each side.
Note: Take care that the oil is moderately hot so that koeksister does not absorb oil.
Meanwhile allow sugar and water to simmer over a low heat until syrupy. Dip koeksister in sugar syrup over low heat. Roll in heat.
HINT*** Koeksister can be frozen for up to 3mnths before syrupping. Thaw at room temperature and sugar as normal.
Allow to simmer over low heat until syrupy.
Makes 36-40

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