Hello, I am Laura. Today, we’re going to prepare cape malay koesister (doughnut) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cape Malay koesister (doughnut) Recipe
Cape Malay koesister (doughnut) is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Cape Malay koesister (doughnut) is something which I’ve loved my entire life.
To be with this particular recipe, we have to first prepare a few components. You can cook cape malay koesister (doughnut) using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Cape Malay koesister (doughnut):
- Prepare 4 medium sized potatoes, peeled and cubes
- Take 4 cups cake flour sifted
- Make ready 5 ml salt
- Prepare 5 ml ground nutmeg
- Prepare 15 ml ground cinnamon
- Prepare 15 ml whole aniseed
- Prepare 60 ml caster sugar
- Prepare 1 (7 g) packet of instant yeast
- Make ready 30 ml butter, melted
- Make ready 250 ml warm milk
- Take 60 ml canola oil
- Prepare 2 free-range eggs, beaten
- Take 1 small cup of desiccated coconut
- Get Oil for deep frying
- Take 1 cup sugar
- Make ready 1 cup water
- Prepare 4 cardamom pods, crushed
- Make ready 1 stick cinnamon
Instructions to make Cape Malay koesister (doughnut):
- Boil potatoes in a pot of water, and mash whilst still hot, add a little of the water used to boil the potatoes in, to smooth out the mixture.
- Sift the flour with the salt, spices and sugar in a bowl. Sprinkle over the yeast and whisk through.
- Melt the butter, then warm the milk and add to the butter, add the oil and eggs. Mix well then add to the mashed potatoes.
- Make a well in the centre of the flour and add warm milk mixture. Mix into a soft dough. Place into a clean lightly oil surface and knead for 15 minutes, or alternatively in a mixer for 10 minutes. Mix until an elastic, smooth dough is achieved.
- Place in a lightly oiled bowl, lightly oil the top of the dough in the bowl and cover with cling wrap, leave in a warm area to prove until double in size.
- Again, on a lightly oiled surface, roll out the dough into two logs, cut into equal size portions and shape like a koesister. Leave for 10-15 minutes, to further prove.
- Heat the oil, until hot. Lift the koesister gently, further shape if needed. Fry until golden brown on both sides.
- Drain on kitchen towel/absorbing paper. Once cooled, make the sugar syrup by adding the 1 cup of sugar to 1 cup of water to 4 cardamom pods and 1 stick of cinnamon, bring to a simmer and cook until thick and syrupy.
- Once the koesister have cooled down, dip them into the sugar syrup on a low heat and then sprinkle with the desiccated coconut. Enjoy with a cup of rooibos tea!
So that’s going to wrap it up for this distinctive dish cape malay koesister (doughnut) recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
