Start off your Sunday mornings the traditional way of the Cape with a few hot, syrupy koeksisters – each bite overflowing with love and comfort 

 

MAKES about 50  •  TOTAL TIME 50 min plus proofing

DOUGH

Cake flour 5 ½ cups 

Sachet of instant yeast 1 x 10 g 

Baking powder 1 ½ tsp 

Whole aniseed 1 ½ tbsp 

Cinnamon 1 ½ tbsp 

Ground ginger 2 tsp 

Ground cardamom 2 tsp 

Mixed spice 2 tsp 

Naartjie, zested 1 

Sugar ⅓ cup

Salt 1 tsp

Water 1 ⅓ cup

Milk 1 cup 

Butter 60 g 

Egg, lightly beaten 1

CINNAMON SYRUP

Water 2 ½ cups 

Sugar 3 cups

Naartjie peel 3 strips

Cardamom pods, bashed 3 

Cinnamon stick 1 

DOUGH

1. Whisk the flour, yeast, baking powder, spices, zest, sugar and salt in a large mixing bowl.

2. Place the water, milk and butter in a large heatproof jug. Microwave in 10-second increments until lukewarm and the butter has mostly melted. Whisk in the egg.

3. Add the wet ingredients to the dry ingredients in two batches, mixing with a large spoon to form a very soft, sticky dough.

4. Using oiled hands, transfer the dough to an oiled bowl. Cover and leave to proof until doubled in size, about 1–2 hours.

5. Using oiled hands, stretch the dough into rough logs and cut off golf ball-sized pieces of dough, about 40 g. Stretch each portion into a thick 3 cm-wide, 6 cm-long oval.

6. Place shaped koesisters on an oiled tray and leave to rise for 30 minutes or until puffed.

7. Heat a large pot filled one-third of the way with oil. Once the oil is hot, fry koesisters in batches until dark golden brown. Don’t overcrowd the pot as the koesisters will need space to expand during cooking. Remove using a slotted spoon and drain on paper towel.

CINNAMON SYRUP

1. Place all the ingredients in a wide pot and cook until the sugar is dissolved and mixture is boiling. Turn the heat down to medium.

2. Boil the koesisters in the syrup for 2 minutes in batches, ensuring they are well coated. Remove using a slotted spoon
and immediately roll in the coconut.

3. Enjoy warm with a cup of tea or coffee.

 

Photography: alamy, gallo/gettyimages

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