Spiced, syrup-dipped doughnuts rolled in coconut. Sunday morning in the Cape.
Ingredients
- 500 g flour
- 10 g instant yeast
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp cardamom (optional)
- 50 g butter
- 300 ml warm milk
- 300 g sugar for syrup
- 100 g desiccated coconut
- oil for frying oil
Tip: search from the finder to see which of these you already have. Missing items link to Checkers Sixty60.
Method
- Mix the flour, yeast and spices. Rub in the butter, then add the milk and knead. Rise for 1 hour.
- Shape into small ovals and leave 20 minutes.
- Fry in medium oil until golden.
- Boil the sugar with 300 ml water into a syrup. Dip the warm koesisters and roll in coconut.
Cheaper swaps & tips
- Different from the twisted Afrikaner koeksister: soft and spiced, not crunchy.