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Koesisters
For the dough:
- 4 cups cake flour
- 1 pkt instant yeast
- 1 tablespoon ground aniseed
- 1 Tbs ground ginger
- 1 Tbs ground cinnamon
- 1 tablespoon dried naartjie peel grounded (Optional)
- 2 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoon butter
- 1 egg
- 1 cup milk
- 1 cup hot water
- 2 medium potatoes boiled and mashed
For the syrup:
- 3 cups sugar
- 2 cups water
- 3 cups cooking oil for frying
- 2 cups desiccated coconut to coat
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Mix together flour, yeast aniseed, ginger, cinnamon, naartjie peel (if using), sugar and salt.
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Combine butter, egg, half the milk and half of the water to mashed potatoes and mix thoroughly.
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Add potato mixture to dry ingredients and knead well.
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Cover and leave to rise till doubled in size.
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Combine the syrup ingredients in a pot then stir over low heat until dissolved before bringing to a boil and simmering until thick.
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Form the dough into little balls slightly bigger than golf balls and place onto greased surface.
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Heat 3 cups oil in a large pan. Pull koesister balls into oblong shapes and fry till golden brown.
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Remove from oil and place in the hot syrup before sprinkling with desiccated coconut.