Ingredients:
250gr potatoes
1 cake yeast
2 eggs
90gr soft butter
4 cups flour
1 ½ tablespoon mixed spice
1 ½ tablespoon ginger
1 ½ tablespoon cinnamon
1 tablespoon grated naartjie peel (optional)
¼ cup sugar
4 cups flour
1 cup milk
Oil for frying
Topping; dessicated coconut
250gr potatoes
1 cake yeast
2 eggs
90gr soft butter
4 cups flour
1 ½ tablespoon mixed spice
1 ½ tablespoon ginger
1 ½ tablespoon cinnamon
1 tablespoon grated naartjie peel (optional)
¼ cup sugar
4 cups flour
1 cup milk
Oil for frying
Topping; dessicated coconut
Method:
Boil potatoes till soft then mash till smooth. Mix yeast with 1 teaspoon of sugar set aside. Beat eggs slightly and mix with butter. Sift flour, mixed spice, ginger, cinnamon, naartjie & sugar. Add egg mixture to mashed potatoes, then add the yeast. Warm milk and add to make a soft dough. Leave covered in a warm place for +/- 2 hours. Shape into 3 dozen balls, elongating slightly. Place on greased sheet and let rise for another +/- ½ hour. Fry koeksisters on medium heat, turn to brown evenly. Stir koeksisters in hot syrup then roll in coconut. Syrup: Boil together 2 ½ cups sugar with 1 ½ cups water. Lower heat and let boil for under 10 minutes. Hot Tip: Fry koeksisters. Store. Stir in hot syrup and roll in coconut before serving.
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