More than 1 hour
Makes about 18
- 1 cup (150g) cake flour
- 1 cup (150g) self-raising flour
- Pinch salt
- ¼ cup (50g) castor sugar
- 1 tsp (5ml) each ground cardamon, mixed spice, ginger, and cinnamon
- ½ tsp (3ml) aniseeds, finely ground
- 1 packet (10g) instant yeast
- 1/3 cup (80g) butter
- 1 cup (250ml) milk, warmed
- 4 cups (1L) oil
- Desiccated coconut or icing sugar, for sprinkling
- 3 cups (600g) sugar
- 1½ cups (375ml) water
- 2 whole cardamom pods, bruised
- 2 star anise
- 2 sticks cinnamon
- Peel of 1 orange or lemon
- 1 can (385g) caramel
- 1 tsp (5ml) ground cinnamon
- Combine flours, salt castor sugar, spices and yeast.
- Add butter and rub in with fingertips until mixture resembles breadcrumbs.
- Add milk slowly while mixing until combined.
- Knead dough for 8-10 minutes.
- Place in a lightly oiled bowl and cover with clingfilm directly on the dough.
- Rest dough until it has risen and doubled in volume – depending on the room temperature, this can take 1-3 hours.
- Turn risen dough out onto a lightly floured work surface.
- Divide into 4 and shape into logs (about 2cm in diameter).
- Cut logs into 8cm-long pieces.
- Roll pieces out with a rolling pin to form oval koesisters. Set aside to puff up slightly.
- Heat oil in a large pot and deep-fry koesisters in batches for 5-7 minutes or until golden.
- Drain on kitchen paper and cool completely.
- Combine syrup ingredients in a saucepan and simmer until sugar has dissolved.
- Boil for 3-5 minutes.
- Whisk caramel and cinnamon together until smooth and place in a piping bag.
- Make a hole using a skewer in one side of each koesister and fill with caramel mixture.
- Drizzle koesisters with syrup (don’t submerge).
- Dust with icing sugar or desiccated coconut just before serving.