Cape Malay Koeksusters
Rec Shared by Suraiya Desai
Pic cred: Ruhana Ebrahim
•6 medium potatoes (peeled & cubed),
• 1 cup milk,
• ¼ cup vegetable oil,
•60g butter (melted),
•1 large egg (lightly beaten),
•1 packet (10ml) instant yeast,
• ¼ cup sugar,
• 1 cup flour,
• 1 teaspoon salt,
• 1 ½ teaspoon ground cinnamon,
• 1 teaspoon ground ginger,
• ½ teaspoon ground cloves,
• 1 naartjie's peel (grated/ground),
• ½ teaspoon Elachi (cardomom) powder,
• 1 teaspoon whole aniseed,
•Vegetable oil for deep frying.
• 1 cup water,
• 1 cup sugar,
•2 Elachi (cardomom) pods,
•1 stick taj/cinnamon,
•Desiccated coconut for sprinkling over.
1. Boil potatoes in water until soft.
2. Drain and mash roughly.
3. Add milk, oil, butter and egg, and mash well making sure there are absolutely no lumps.
4. Place yeast, sugar, flour, salt and all the spices in a large mixing bowl.
5. Add mashed potato mixture and mix well to form a smooth dough.
6. Cover dough with cling wrap and leave in a warm place to rise until doubled in volume (about 1 hour).
7. Will be wettish still, add flour little at a time, to make very soft dough.
8. Knock down the dough and turn out onto a well-floured surface.
9. Form into oblong shapes (60mm by 25 mm) and allow to rise for 15 minutes.
10. Deep fry in hot oil until golden brown.
11. Remove with a slotted spoon and drain on paper towel.
12. To make syrup, place all ingredients in a saucepan and bring to the boil.
13. Stir over low heat until syrup forms a film on the spoon.
14. Dip koeksusters in hot syrup and sprinkle with coconut on all sides.
15. I reheat koeksusters for few seconds in microwave before serving.