Cape Malay Koesisters

CREDITS

@when_ruhana_cooks

INGREDIENTS

•1 large potato (cooked, mashed),• 1 ½ cups warm milk (or more as needed),• ½ cup warm water•60g butter (melted),•1 large egg (lightly beaten),•1 packet (10ml) instant yeast,• ¼ cup sugar,• 4 cups flour + more if needed, • ¼ teaspoon salt,• ½ teaspoon baking powder• 2 teaspoon ground cinnamon,• 1 teaspoon ground ginger,• ½ teaspoon ground cloves,• ½ teaspoon mixed spice,• ½ teaspoon elachie powder,• 2-3 teaspoon naartjie peel (grated/powdered)• 1 teaspoon whole aniseed,•Vegetable oil for deep frying.
Syrup:• 3 cup water,• 2 ½ cups sugar,• 2 elachie pods,•1 stick cinnamon,•optional naartjie peels•Desiccated coconut for sprinkling over

METHOD

1. Boil potato in water until soft. Drain and mash. 2. Alternatively, bake as jacket potato in microwave and peel and mash.3. Add the egg to mash and mix well, making sure there are no lumps. 4. Mix yeast, sugar, flour, salt and all the spices in a large mixing bowl.5. Then add the mashed potato mixture, and then the warm milk, warm water and melted butter to the flour mixture and bind well to form a sticky dough.6. Cover dough with cling wrap and leave in a warm place to rise until doubled in volume (about 2-3 hour).7. Will still be wettish/ sticky.8. With well greased (oiled) hands, knock down the dough and turn out onto a floured (or I prefer an oiled) surface. (To oil, I either oil my clean granite counter top or an XL silicone mat).9. Form into oblong shapes and allow to rise as you shape all.10. Starting with the first one made, elongate a little again before placing in medium-low heat oil.11. Deep fry in hot oil until amber in colour on either side. Remove with a slotted spoon and drain on kitchen paper.12. Make the syrup by placing all the ingredients in a saucepan and bringing to a boil. 13. Stir until syrup forms a 'web like' texture.14. Dip koesisters in warm syrup, soaking for 15-20 sec either side.15. Lift with a slotted spoon and sprinkle with coconut all over.
Note: •If the oil is too hot, the outside will fry before the center cooks.•It must be cooked on a low heat so that it browns slowly and cooks all the way through.•The dough must be sticky so that the koesister does not become dry and stiff and too bread like when fried. It must be spongy. • Do not place koesisters into hot syrup. it must be warm but not overly soak or cold and just coat the koesister.•I warm koesisters for few seconds in microwave before serving if they've been packed away.

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