Recipe of Perfect Cape Malay koesister (doughnut)

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Favorite Cape Malay koesister (doughnut). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cape Malay koesister (doughnut), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cape Malay koesister (doughnut) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cape Malay koesister (doughnut) is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cape Malay koesister (doughnut) estimated approx 1-2 hours.

To get started with this recipe, we have to first prepare a few components. You can have Cape Malay koesister (doughnut) using 18 ingredients and 9 steps. Here is how you cook it.

The koesister is a light and fluffy doughnut that is spicy and has been dipped in sugar syrup and dedicated coconut, it has Cape Malay origin and the recipe has been passed down from generation to generation, with everyone usually having their own prized family recipe or tradition to add to it. This recipe is one of Shanaaz Parker's(shanaazparker.com) she is a renowned local cook specializing in local fare. This recipe takes a while to make but the results are so worth it! :)

Ingredients and spices that need to be Take to make Cape Malay koesister (doughnut):

1. 4 medium sized potatoes, peeled and cubes
2. 4 cups cake flour sifted
3. 5 ml salt
4. 5 ml ground nutmeg
5. 15 ml ground cinnamon
6. 15 ml whole aniseed
7. 60 ml caster sugar
8. 1 (7 g) packet of instant yeast
9. 30 ml butter, melted
10. 250 ml warm milk
11. 60 ml canola oil
12. 2 free-range eggs, beaten
13. 1 small cup of desiccated coconut
14. Oil for deep frying
15. 1 cup sugar
16. 1 cup water
17. 4 cardamom pods, crushed
18. 1 stick cinnamon

Steps to make to make Cape Malay koesister (doughnut)

1. Boil potatoes in a pot of water, and mash whilst still hot, add a little of the water used to boil the potatoes in, to smooth out the mixture.
2. Sift the flour with the salt, spices and sugar in a bowl. Sprinkle over the yeast and whisk through.
3. Melt the butter, then warm the milk and add to the butter, add the oil and eggs. Mix well then add to the mashed potatoes.
4. Make a well in the centre of the flour and add warm milk mixture. Mix into a soft dough. Place into a clean lightly oil surface and knead for 15 minutes, or alternatively in a mixer for 10 minutes. Mix until an elastic, smooth dough is achieved.
5. Place in a lightly oiled bowl, lightly oil the top of the dough in the bowl and cover with cling wrap, leave in a warm area to prove until double in size.
6. Again, on a lightly oiled surface, roll out the dough into two logs, cut into equal size portions and shape like a koesister. Leave for 10-15 minutes, to further prove.
7. Heat the oil, until hot. Lift the koesister gently, further shape if needed. Fry until golden brown on both sides.
8. Drain on kitchen towel/absorbing paper. Once cooled, make the sugar syrup by adding the 1 cup of sugar to 1 cup of water to 4 cardamom pods and 1 stick of cinnamon, bring to a simmer and cook until thick and syrupy.
9. Once the koesister have cooled down, dip them into the sugar syrup on a low heat and then sprinkle with the desiccated coconut. Enjoy with a cup of rooibos tea!

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So that is going to wrap it up for this special food Recipe of Homemade Cape Malay koesister (doughnut). Thank you very much for reading. I'm confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!