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    Traditional Cape Malay Koeksisters

    Uploaded by

    Carmen Nel
    This recipe provides instructions for making traditional Cape Malay koeksisters, a South African fried bread snack. The koeksisters are made by mixing cake flour, water, baking powder, yeast, brown sugar, butter, salt, naartjie zest, cinnamon, ginger, mixed spice, and aniseed into a sticky dough. The dough rises for an hour before being rolled into balls and deep fried until golden brown. A cinnamon sugar syrup is made by simmering water, brown sugar, and cinnamon sticks. The fried koeksisters are cooked in the syrup for 30 seconds and coated in desiccated coconut before serving.

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    Traditional Cape Malay Koeksisters

    Uploaded by

    Carmen Nel
    1K views2 pages
    This recipe provides instructions for making traditional Cape Malay koeksisters, a South African fried bread snack. The koeksisters are made by mixing cake flour, water, baking powder, yeast, brown sugar, butter, salt, naartjie zest, cinnamon, ginger, mixed spice, and aniseed into a sticky dough. The dough rises for an hour before being rolled into balls and deep fried until golden brown. A cinnamon sugar syrup is made by simmering water, brown sugar, and cinnamon sticks. The fried koeksisters are cooked in the syrup for 30 seconds and coated in desiccated coconut before serving.

    Original Description:

    recipe for SA delicassy

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    This recipe provides instructions for making traditional Cape Malay koeksisters, a South African fried bread snack. The koeksisters are made by mixing cake flour, water, baking powder, yeast, brown sugar, butter, salt, naartjie zest, cinnamon, ginger, mixed spice, and aniseed into a sticky dough. The dough rises for an hour before being rolled into balls and deep fried until golden brown. A cinnamon sugar syrup is made by simmering water, brown sugar, and cinnamon sticks. The fried koeksisters are cooked in the syrup for 30 seconds and coated in desiccated coconut before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    1K views2 pages

    Traditional Cape Malay Koeksisters

    Uploaded by

    Carmen Nel
    This recipe provides instructions for making traditional Cape Malay koeksisters, a South African fried bread snack. The koeksisters are made by mixing cake flour, water, baking powder, yeast, brown sugar, butter, salt, naartjie zest, cinnamon, ginger, mixed spice, and aniseed into a sticky dough. The dough rises for an hour before being rolled into balls and deep fried until golden brown. A cinnamon sugar syrup is made by simmering water, brown sugar, and cinnamon sticks. The fried koeksisters are cooked in the syrup for 30 seconds and coated in desiccated coconut before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    TRADITIONAL CAPE MALAY KOEKSISTERS

    SERVES 8 - 10
    COOKS IN 40 MINUTES
    DIFFICULTY MODERATE

    INGREDIENTS METHOD
    Traditional Cape Malay Koeksis- Traditional Cape Malay Koeksisters:
    ters:
    - In a large bowl, combine all the dry ingredi-
    - 8 cups of cake flour ents (except the coconut), then add the luke-
    - 2.5 cups of water (lukewarm) warm water and mix until you have a soft and
    - 2 tsp. baking powder sticky dough.
    - 2 10g packets of instant yeast - Rub some oil over your hands and knead the
    - 3 tbsp. brown sugar sticky dough for about 10 minutes.
    - 5 tbsp. butter (melted) - Cover the bowl of dough with a damp tea
    - a large pinch of salt towel and leave to double in size (about an
    - the zest of 2 naartjies hour should do the trick).
    - 3 tbsp. ground cinnamon - Once the dough has risen, roll it out into oval
    - 3 tbsp. ground ginger shaped balls and deep fry them in hot oil until
    - 3 tbsp. mixed spice golden brown.
    - 3 tbsp. aniseed - Remove the koeksisters from the heat and
    - vegetable or canola oil (for fry- drain on kitchen paper.
    ing)
    - 1 cup of desiccated coconut

    For the Cinnamon & Sugar Syrup:

    - 5 cups of water
    - 4 cups of brown sugar
    - 3 cinnamon sticks
    METHOD

    For the Cinnamon & Sugar Syrup:

    - Put all of the ingredients into a large pot, and


    bring it to the boil.
    - Reduce the heat so that the sugar water gen-
    tly simmers.
    - Simmer for about ten minutes, stirring every
    now and then.
    - When you have a nice thick syrup, add the
    cooled koeksisters and cook for about 30 sec-
    onds.
    - Remove them from the syrup and pop them
    onto a wire rack.
    - Sprinkle generously with the coconut and
    store in an airtight container.

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