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  • 4 cups cake flour
  • 2 cups self raising flour
  • ⅓ cup sugar
  • 2.5 ml salt
  • 10 g (1 pkt) instant yeast
  • 10 ml fine cardamom
  • 10 ml fine ginger
  • 10 ml fine cinnamon
  • 10 ml aniseed
  • 1 large egg
  • 15 ml oil
  • 30 ml butter
  • 375 ml (1½ cup) hot water
  • 375 ml (1½ cup) milk
  • oil for deep frying
  • desiccated coconut for sprinkling
  • Syrup:
  • 1.5 cup sugar
  • 3 cup water
  • 1 cinnamon stick
  • 2 cardamon pods
  • 5 ml aniseed

Mix flour with spices, sugar, yeast and salt.
Melt butter in hot water and mix milk.
To dry ingredients add egg, oil and milk-water mixture.
Mix thoroughly to form a soft smooth dough.
Leave to rise for about 1- 2 hours in a warm place.
Once risen, moisten hands with oil and roll dough into a sausage shape and cut into 2 cm slices.
Set aside to rise again.
Lightly stretch slices to form an oval shape and deep fry in medium hot oil until golden brown.
Remove with a slotted spoon and drain on a paper towel.

Place all the ingredients in a large saucepan and bring to a slow boil, stirring to ensure sugar does not burn.
Stir until the sugar syrup becomes slightly sticky.
Boil the koesisters in it for 1- 2 minutes, remove with a slotted spoon.
Sprinkle with a little of the dessicated coconut and serve hot.

Recipe posted by Christine Louw
Photo: Christine Louw

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