Ingredients

Method

• 1 100g potato
• 300 g cake flour
• 55 g sugar
• a pinch Sea salt
• 1 t ground ginger
• 1 t ground cinnamon
• 1 t ground aniseed
• 1/4 t ground cardamom
• 1 t dried ground naartjie peel
• 3 1/2 cups sunflower oil
• 1/2 cup warm milk
• 1/2 cup warm water
• 2 t dry active yeast
• 1 free range egg, lightly beaten
For the syrup
• 300 g granulated sugar
• 1 cup water
For the coconut coating
• 500 g desiccated coconut
• 1 t dried naartjie peel
• 1 t ground cinnamon
• 1/2 t fresh naartjie zest

Method

Ingredients

Boil the potato in its jacket. Then, while still hot, peel and mash until smooth.

Sift the flour, 50g of the sugar, and salt. Stir in the spices and naartjie peel.

Rub in 4 T of oil and the potato to form a crumbly mixture.

Mix the milk and water, then add the yeast and 1 t sugar, then mix to dissolve.

Add the milk mixture and egg to the dry ingredients and mix well to form a very soft and sticky dough.

Moisten your hands with a little oil and rub them over the dough, cover and set aside for two hours, or until doubled in size.

Generously coat your hands in oil and knock down the dough.

Place on a well-oiled surface and divide into 12-16 balls. Again, allow the dough to double in size (30-40 minutes)

Heat the remaining oil in a large saucepan and, when hot, fry the koesisters until golden. Drain on kitchen paper.

Place the koesisters in the syrup and place over a low heat to soak for at least 20 minutes.

Remove from the syrup and roll in the coconut mixture. Serve warm.

To make the syrup, dissolve the sugar in the water over a low heat. Once dissolved, bring the syrup to a boil and cook for 5 minutes.

To make the coconut coating, place the coconut, dried naartjie peel and cinnamon in a pan and toast until golden brown. Allow to cool, then add the fresh naartjie zest.

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