POTATO KOEKSISTERS (KOESISTERS)
In the Heugh family tradition and generations they call it koeksisters. Many readers of this recipe will know it as koesisters. “Tried and tested by Colleen Heugh! Makes 74 koeksisters, depending on the size you make.”
- 6 meduim potatoes
- 1 kg cake flour
- 2 cups self raising flour
- 1 packet instant yeast
- 190 ml sugar
- 1 egg
- 125 ml butter
- water
- 1 tablespoon mixed spice
- 2 tablespoons fine stick cinnamon
- 2 tablespoons anise seed
- 1 teaspoon salt
- 2 teaspoons baking powder
- Syrup:
- 4 cups sugar
- 3 cups water
- stick cinnamon
- blob of butter
Mix all dry ingredients in a bowl.
Boil potatoes until soft, mash, keep potato water and add more water to make up 750 ml, add to mashed potatoes, sugar, egg and butter. Mash until it is lump free and smooth. Add to dry mixture, add water little by little until soft dough is formed.
Let it raise for one hour. Break off pieces of dough and roll into a ball.
Allow to raise for 30 minutes more, then deep fry koeksisters.
Dip in syrup and sprinkle with coconut. Remember the water of the potatoes must be tepid water (not too hot and not too cold) when you add it to the mixture.
For the syrup:
Boil all ingredients until a syrup is formed.
Recipe credit: Colleen Heugh
Photos: Colleen Heugh
