Kaapse Koeksisters (eggless)
Kaapse Koeksisters …yum, yum, yum! A spicy doughnut, dunked in syrup and rolled in coconut, these spicy treats are just a delight. Traditionally these Cape Malay favourites are served as a Sunday morning breakfast but for me “Koeksister time is anytime” served with a good cuppa tea. I just love the beautiful aroma that fragrance the kitchen whilst preparing them, it creates an ambiance of warmth, love and togetherness. So if you looking to serve up a super treat…Kaapse Koeksisters is the way to go…:-)
Total Preparation and cooking time: 2 hours
1 large potato peeled and cubed
2 cups (500ml) cake flour
½ tsp salt
1 tsp (5ml) ground cinnamon
1 tsp (5ml) ground ginger
1 tsp (5ml) aniseed powder
1 tsp (5ml) mix spice
30ml brown sugar
5g instant dry yeast (½ packet)
50ml melted butter
240ml warm milk
Oil for deep frying
100g desiccated coconut for dusting
500ml white sugar
2-3 pieces’ cinnamon sticks
This is how: add water and sugar and cook on medium heat until a nice syrup forms
Let’s Cook 🙂
- Boil potatoes until soft – and mash them when still hot, using 2 tablespoons of hot water, making sure that they are free of lumps and silky smooth – Keep aside and keep warm
- In a big mixing bowl – Sift flour, spices and sugar.
- Toss in yeast and mix through
- Now in a separate bowl – add melted butter and warm milk – give it a good whisk then add the mashed potato and mix until smooth.
- Create a well in the flour mixture and add half of the warm milk mixture. Mix and bring the dough together adding a little of the milk mixture at a time until the dough is soft and pliable. (note if the dough is very stiff, add an extra tablespoons of warm milk)
- On a clean working surface, add some oil and knead the dough for 20 minutes until it is elastic like and smooth.
- Place in a lightly oiled bowl and lightly oil the top of the dough – Cover with cling wrap and keep it in a warm place until it doubles in size.
- Once the dough had doubled in size – lightly oil the working surface again and roll the dough into a long sausage shape. Cut the dough into equal portions and shape like an ellipse (oval shapes) keep them slightly thick and do not stretch the dough.
- Leave the on a lightly greased surface and until they double in volume – about 15 minutes
- Gently lift them and fry in moderately hot oil until golden brown and cooked through.
- Drain on a wire rack until completely cooled down.
- Dip in warm syrup for a few seconds until well coated – remove with a slotted spoon and then roll them in the coconut
- Serve with a hot cuppa tea or as desired.