Videhis VeggieTable

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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…:-)

Koeksisters By Videhi

Total Preparation and cooking time: 2 hours

Makes:  15


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

300ml water

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.

2 comments on “Kaapse Koeksisters (eggless)

  1. Aruna
    March 15, 2016

    I cannot wait to try these 🙂


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This entry was posted on March 14, 2016 by in spices, Vegetarian and tagged , , , , , .
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