Cape Malay Koeksisters

We love that through our Insta page [Follow us @therefillerysa], we find some fantastic local and aspiring chefs whose recipe’s make us go “Ooooh”.

We saw his Cape Malay Koeksister recipe and had to share it with you all.

Dry ingredients:

500g Cake flour

2tsp Aniseed powder

1tsp Star anise powder

Wet ingredients:

1/2 Cup sugar

1 Cup boiling water

1tbsp Unsalted butter

1 Large egg

Milk – as needed to fill 500ml combined

Syrup:

500ml Water

1 Naartjie rind

1 Cinnamon stick

Method

Combine the dry ingredients
In a saucepan, combine the wet ingredients and warm though on the stove to allow ingredients to combine
Ensure the wet ingredients are luke warm as to not kill the yeast when mixing with the dry ingredients
Once wet and dry is combined, set the dough aside to rise for an hour
While dough is rising, prepare the syrup. Syrup should be glossy and smooth. If it reduces too much, add water
Once dough has risen, knock it back and portion into 40g pieces
Shape and allow to rise for another hour
While rising, heat oil for deep frying.
Deep fry the koesisters on induction number 6. For gas stoves use a low to medium heat.
Once koesisters are deep fried and cooked all the way through, poke hole in the top part to allow for syrup to seep into the dumpling
While the syrup is reducing, place the koesisters inside to allow to soak the the syrup
Once the koesisters has been soaked in the syrup, coat with desiccated coconut