Cape Malay Koeksisters

Breakfast and Tea-Time Treats

Oil for frying

1 packet instant yeast

2 dessert spoons fine cinnamon

2 dessert spoons mix spice

2 dessert spoons fine dry ginger/fine ginger

Half cup sugar

1 tsp salt

1 tsp baking powder

1 large or 2 medium potatoes (Mashed)

5 cups cake flour

4 eggs

100ml butter

Half cup oil

Half cup milk and half cup water

Method

Add all dry ingredients in a bowl. Do not add the salt and yeast on top of each other. Add it separated from each other.
Boil potatoes. Mash your potatoes and use the water as well and add butter whilst the mash is still warm. Let the mash cool down then beat in your eggs.
Add the mash and eggs to the dry ingredients together with a cup of milk and water. Your dough must be very soft and sticky, if you need more water for a soft consistency then add some.
Knead, add half cup oil so it doesn’t stick to your gingers and the bowl
Cover and leave in a oven of 70 degrees switched off for 30 minutes.
Knock down the dough and roll into a cylinder shape, about the thickness of a lunch rap roll. Cut into pieces of about 3cm and shaped I ovals, and leave to rise to double its size, then it will be ready to fry.

Syrup

3 cups sugar

2 cups water

Whole ginger or cinnamon sticks (optional)

1 tsp butter or margarine

1 dessert spoon lemon juice

Cook to the consistency of cold oil

Syrup koeksisters, whilst syrup is cooking on stove

Note: 2 dessert spoons naarjie peel dried and grounded added to koeksisters are lovely colour.

Courtesy Farzanah Caster

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