Koesisters

Ingredients

• 560 g (4½ cups)cake flour
• 1 tspbaking powder
• 10 ginstant yeast
• 1 tbspcaster sugar
• 3 tbspmelted butter
• 1 tspsalt
• 240 g (1 cup)soft mashed potatoes
• 3 tspnaartjie peel powder or zest
• 1½ tbspfreshly grated ginger
• 1 tspmixed spice
• 2 tbspaniseed
• 2 tspground cinnamon
• ½ tspground cardamom seeds
• 360 ml (1½ cups)lukewarm water
• 1 largeegg
• 600 g (3 cups)sugar
• 720 ml (3 cups)water
• 5 piecescinnamon stick

Instructions

1. 1

   Mix and knead

   Put all the ingredients in a large bowl and mix until combined. Knead for 10 minutes; the dough will be quite sticky, so resist adding extra flour and oil your hands instead. Cover with a tea towel or cling film and leave to rise for 90 minutes in a warm, dark part of the kitchen.

2. 2

   Shape and fry

   Knock back the dough, then use lightly oiled hands to shape it into small oblongs. Deep-fry in oil in a deep saucepan over medium-high heat until brown on both sides, then remove from the oil. For the syrup, bring the water, sugar and cinnamon sticks to a bubbling boil in a large saucepan.

3. 3

   Dip in syrup

   Dip the koesisters in the warm sugar syrup and leave them to soak for 1 minute. Lift them out with a slotted spoon and place in a bowl, then sprinkle with desiccated coconut.

What are koesisters?

Koesisters are spiced, fried dough treats associated with Cape Malay cooking in South Africa. They are commonly soaked in syrup and finished with coconut.

They are different from the plaited, crispier koeksisters often found elsewhere in South African baking. This version builds its flavour with ginger, aniseed, cinnamon, cardamom and naartjie.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1100 calories, 18g protein, 210g carbs, 22g fat.

Most of the carbohydrates come from the flour, potato and sugar, including the syrup; butter and frying oil contribute fat, while the flour, egg and potato provide some protein. The syrup amount used by each piece can vary, so the nutrition is approximate. For a more balanced plate, serve a koesister with fruit or plain yoghurt.

The spiced dough

Potato: the mashed potato adds moisture and contributes to the dough’s soft texture. Use it soft and smooth so it mixes evenly.

Aromatics: freshly grated ginger gives a bright heat, while aniseed and the ground spices bring a deep, sweet fragrance. Naartjie peel powder or zest adds a citrus note.

Handling sticky dough

Kneading: the dough is meant to feel sticky, so oil your hands rather than working in more flour. Extra flour can make the fried koesisters heavier.

Shaping: lightly oil your hands again as needed and form small oblongs. Keep the shapes fairly even so they cook at a similar pace.

Frying and doneness

Oil temperature: use medium-high heat as directed, watching the first pieces closely. If they colour very quickly, lower the heat so the centres have time to cook.

Colour: fry until brown on both sides, as the method specifies. Remove each piece once it is evenly coloured rather than letting it darken too far.

The syrup finish

Boiling: bring the sugar, water and cinnamon sticks to a bubbling boil in a large pan. The cinnamon infuses the syrup as it heats.

Soaking: dip the koesisters in the warm syrup for 1 minute, then lift them out with a slotted spoon. The recipe calls for a coconut finish, though desiccated coconut is not listed among its ingredients.

Serving and timing

Rising: allow the full 90 minutes for the covered dough to rise in a warm, dark place. The recipe does not give a total time or a frying time, so use the colour of the koesisters as your cue.

To serve: enjoy them freshly made, with tea or coffee. Their sweetness and warm spice also pair well with plain yoghurt or fresh fruit on the side.

Recipe notes & tips

• Oil your hands rather than adding flour when the dough sticks.
• Keep the dough covered while it rises so the surface does not dry out.
• Shape the oblongs to a similar size for more even frying.
• Use a slotted spoon to drain the syrup from each koesister.
• Have the syrup ready for dipping when the fried koesisters are done.

Variations

• Citrus swap: use naartjie zest if peel powder is not available.
• Spice balance: adjust the mixed spice slightly to suit your preferred flavour.
• Extra ginger: add a little more grated ginger for a sharper warming note.
• Coconut finish: sprinkle desiccated coconut over the syrup-dipped koesisters as directed.
• Smaller shapes: form shorter oblongs and watch them closely as they fry.

Common mistakes to avoid

• Adding flour to sticky dough: oil your hands instead so the dough stays soft.
• Uneven shaping: make the oblongs a similar size so they brown at a similar rate.
• Over-browning: check both sides as they fry and remove the pieces once brown.
• Skipping the rise: leave the dough covered for the full 90 minutes.
• Leaving koesisters in syrup too long: follow the one-minute soak, then lift them out.

How to store

Store cooled koesisters in an airtight container at room temperature for up to 2 days. Rewarm briefly in a low oven; the coating may become less crisp after storage.

Frequently asked questions