Less than 45 minutes
Makes 32
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Ingredients:
- 1 cup (150g) cake flour
- 1 cup (150g) self-raising flour
- Pinch salt
- ¼ cup (50g) castor sugar
- 1 tsp (5ml) each ground ginger, ground cinnamon, mixed spice, cardamom
- ½ tsp (3ml) aniseed, finely ground
- 1 packet (10g) instant yeast
- ⅓ cup (80g) butter
- 1 cup (250ml) warm milk
- 4 cups (1L) oil, for frying
Syrup:
- 3 cups (600g) sugar
- 1½ cups (375ml) water
- 2 whole cardamom pods, bruised
- 2 star anise
- 2 cinnamon sticks
- Peel of 1 orange or lemon
Method:
- Combine flours, salt, sugar, spices and yeast.
- Add butter and rub in with fingertips until mixture resembles breadcrumbs.
- Add milk slowly, mixing until combined.
- Knead dough for 8-10 minutes.
- Place in a lightly oiled bowl and cover with clingfilm pressing down onto dough.
- Rest dough until it has risen and doubled in volume – depending on temperature, this can take between 1 and 3 hours.
- Once dough has risen, turn out onto a lightly floured surface.
- Divide dough in four and shape into 2cm-thick logs.
- Cut each log into 8cm pieces.
- Roll out gently with a rolling pin to form into an oval koesister. Set aside to puff up slightly.
- Fry in batches for 5-7 minutes, or until golden.
- Drain on kitchen paper and cool completely.
- Combine syrup ingredients and simmer until sugar is dissolved.
- Boil for 3-5 minutes.
- Prick koesisters with a fork and add to bubbling hot syrup. Soak for a minute, turning continuously to coat evenly.
- Remove koesisters and let the excess syrup drain.
- Sprinkle with desiccated coconut and serve immediately.
Tip: Freeze dough balls after frying. To serve, defrost for 10 minutes and then plunge into boiling syrup. Drain and sprinkle with coconut.
Tip: When working with dough, it can become slightly sticky, so be sure to oil your hands lightly when shaping.