Cape Malay Koesisters

CREDITS

Pic cred: Ruhana Ebrahim

INGREDIENTS

•6 small potatoes (peeled & cubed),• ½ cup milk (or more as needed),•60g butter (melted),•1 large egg (lightly beaten),•1 packet (10ml) instant yeast,• ¼ cup sugar,• 2 cups flour + more if needed, • ¼ teaspoon salt,• 1 ½ teaspoon ground cinnamon,• 1 teaspoon ground ginger,• ½ teaspoon ground cloves,• 2-3 naartjie's peel (grated/ground),• ½ teaspoon elachie powder,• 1 teaspoon whole aniseed,•Vegetable oil for deep frying.
Syrup:• 1 cup water,• 1 cup sugar,•2 Elachi (cardomom) pods,•1 stick taj/cinnamon,•Desiccated coconut for sprinkling over (optional)

METHOD

1. Boil potatoes in water until soft. 2. Drain and mash roughly. 3. Add milk, butter and egg to mash and mix well, making sure there are absolutely no lumps. 4. Mix yeast, sugar, flour, salt and all the spices in a large mixing bowl.5. Add the mashed potato mixture to the flour mixture and bind 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 koesisters in hot syrup and sprinkle with coconut on all sides.15. I reheat koesisters for few seconds in microwave before serving.

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