Cape Town

Cape Malay koesisters

Name: Cape Malay koesisters
Total time: 2 h 30 min
Yield: 12 servings
Cuisine: Cape Malay
Ingredients: 4 cups maida (all-purpose flour, plain flour); 2 tsp instant dry yeast; 1 1/4 cups (50 g dough 200 g syrup) sugar; 4 tbsp melted butter; 1 cup warm milk; 1 egg; 2 tsp cinnamon powder; 1 tsp cardamom; 1 tsp dry ginger powder (ground ginger); 1 tsp ground aniseed fennel seeds; 1/2 tsp salt; Cooking oil (vegetable oil), for frying (about 120 ml absorbed); Water, for syrup; Desiccated coconut (unsweetened shredded coconut), for rolling

Spiced, soft doughnuts dipped in syrup and rolled in coconut. Sunday morning in Bo Kaap.

150 minTime

6 gProtein each

mildSpice

Sunday koesisters2 chapters · 1 min read

Make it your way

Grandma's waySpiced yeast doughnuts, syrup and coconut.

The original

413kcalsame

6 gproteinsame

2 gfibresame

150minutessame

Cape Malay koesisters.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)4 cups

Instant dry yeast2 tsp

Sugar1¼ cups (50 g dough, 200 g syrup)

Butter4 tbsp, melted

Milk1 cup, warm

Egg1

Cinnamon powder2 tsp

Cardamom1 tsp

Dry ginger powder (ground ginger)1 tsp

Fennel seeds1 tsp ground aniseed

Salt½ tsp

Cooking oil (vegetable oil)for frying (about 120 ml absorbed)

Waterfor syrup

Desiccated coconut (unsweetened shredded coconut)for rolling

Method

4 steps

1Mix flour, yeast, 50 g sugar, spices and salt. Add milk, butter and egg and knead to a soft dough. Rise until doubled.
2Shape into small ovals and rise again on an oiled tray.
3Fry at 170 C until deep brown and cooked through.
4Boil the rest of the sugar with water for 5 minutes. Dip the koesisters briefly, then roll in coconut.

Serve it like this

Pile on a plate, extra coconut scattered over, and serve warm with milky tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Cape Town

Cape Malay koesisters

Spiced, soft doughnuts dipped in syrup and rolled in coconut. Sunday morning in Bo Kaap.

150 minTime

6 gProtein each

mildSpice

Sunday koesisters2 chapters · 1 min read

Make it your way

Grandma's waySpiced yeast doughnuts, syrup and coconut.

The original

413kcalsame

6 gproteinsame

2 gfibresame

150minutessame

Cape Malay koesisters.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)4 cups

Instant dry yeast2 tsp

Sugar1¼ cups (50 g dough, 200 g syrup)

Butter4 tbsp, melted

Milk1 cup, warm

Egg1

Cinnamon powder2 tsp

Cardamom1 tsp

Dry ginger powder (ground ginger)1 tsp

Fennel seeds1 tsp ground aniseed

Salt½ tsp

Cooking oil (vegetable oil)for frying (about 120 ml absorbed)

Waterfor syrup

Desiccated coconut (unsweetened shredded coconut)for rolling

Method

4 steps

1Mix flour, yeast, 50 g sugar, spices and salt. Add milk, butter and egg and knead to a soft dough. Rise until doubled.
2Shape into small ovals and rise again on an oiled tray.
3Fry at 170 C until deep brown and cooked through.
4Boil the rest of the sugar with water for 5 minutes. Dip the koesisters briefly, then roll in coconut.

Serve it like this

Pile on a plate, extra coconut scattered over, and serve warm with milky tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Cape Malay koesisters

Make it your way

Ingredients

Method

Cape Malay koesisters

Make it your way

Ingredients

Method

Make it a meal