Cookbook:Koesisters with Coconut

Koesisters are a South African Cape Malay doughnut soaked in syrup and sprinkled with coconut.

Fritters

 * 6 cups (700 g) cake flour
 * 1 tablespoon castor sugar
 * 1 teaspoon baking powder
 * 3 teaspoon ground cinnamon
 * 2 tablespoon ground ginger
 * 2 teaspoon ground aniseed
 * 1 teaspoon ground cardamom
 * 1 teaspoon salt
 * 10 g instant yeast
 * 1 tablespoon dried and ground tangerine peel (optional; can use orange zest instead)
 * 250 ml lukewarm milk
 * 100 g butter or margarine
 * 1 egg, beaten
 * About 2 cups lukewarm water
 * Oil for deep frying

Syrup

 * 5 pieces cinnamon stick
 * 1 cup sugar
 * 2 cups water
 * 1 cup desiccated coconut

Procedure

 * 1) Sift the dry ingredients together into a bowl, and make a well in the centre.
 * 2) Warm milk and butter until lukewarm and then add the beaten egg. Pour mixture into dry ingredients along with enough lukewarm water, and mix to form a soft dough.
 * 3) Cover and leave the dough to rise in warm place until doubled in size.
 * 4) Take small amounts of dough and form into oval-shaped balls.
 * 5) Deep fry dough in oil on medium heat (180 °C) until evenly browned. Remove onto paper towels to cool (around 30 minutes).
 * 6) Heat the sugar, cinnamon sticks, and water on a low heat, stirring continuously until a thick syrup forms.
 * 7) Once the koesisters are cool, soak in bubbling syrup for 1 minute.
 * 8) Take them out of the syrup and sprinkle with coconut.