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KOEKSISTER RECIPE..<\/span><\/strong> Method<\/span> CROISANTS<\/strong>. <\/span> GOOLAB JAAMBOO. <\/span><\/strong> JAM DOUGHNUT RECIPE<\/span><\/strong> Tips.. dough nuts should be fried slowly and not in very hot oil<\/span> KOEKSISTER RECIPE..Ingredients750g (6 cups) cake flour30ml (6 tsp) sugar2.5ml (1\/2 tsp) salt5ml (1tsp) baking powder10g (1 pkt) instant yeast20ml fine cardamom8ml (1\u00bd level tsp) fine ginger30ml (2 Tbsp) fine cinnamom7.5ml (1\u00bd tsp) naartjie peel30 ml (2 Tbsp) aniseed1 egg15ml (1 Tbsp) oil30ml (2 Tbsp) butter\/margarine375ml (1\u00bd cup) boiling water375ml (1\u00bd cup) milk MethodMix flour with […]<\/p>\n","protected":false},"author":1,"featured_media":28474,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[114],"tags":[],"class_list":["post-13976","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-other"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2020\/04\/teatime.png?fit=1200%2C750&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-3Dq","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-12 18:35:19","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/13976","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=13976"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/13976\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/28474"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=13976"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=13976"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=13976"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Ingredients<\/span>
750g (6 cups) cake flour<\/span>
30ml (6 tsp) sugar<\/span>
2.5ml (1\/2 tsp) salt<\/span>
5ml (1tsp) baking powder<\/span>
10g (1 pkt) instant yeast<\/span>
20ml fine cardamom<\/span>
8ml (1\u00bd level tsp) fine ginger<\/span>
30ml (2 Tbsp) fine cinnamom<\/span>
7.5ml (1\u00bd tsp) naartjie peel<\/span>
30 ml (2 Tbsp) aniseed<\/span>
1 egg<\/span>
15ml (1 Tbsp) oil<\/span>
30ml (2 Tbsp) butter\/margarine<\/span>
375ml (1\u00bd cup) boiling water<\/span>
375ml (1\u00bd cup) milk<\/span><\/p>\n
Mix flour with spices, sugar, yeast and salt.Melt butter in boiling water and mix milk. To dry ingredients add egg, oil and milk-water mixture. Mix thoroughly to form a soft dough. Leave to rise for about 2 hours. Once risen, moisten hands with oil and make small balls in the palm of hand. Set aside to rise again. Lightly stretch balls and deep fry in medium hot oil<\/span><\/p>\n
4 cups flour <\/span>
1\/2 cup sugar <\/span>
1 pkt yeast <\/span>
pinch of salt <\/span>
2 eggs <\/span>
1 cup milk <\/span>
3\/4 cup water <\/span>
2 tab butter <\/span>
half pound butter divide into 4 parts\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/span>
\u00a0Method.<\/span>
\u2022\u00a0\u00a0 \u00a0Make dough with flour, sugar, yeast, salt lukewarm milk and water and eggs.<\/span>
\u2022\u00a0\u00a0 \u00a0Dough must be soft. <\/span>
\u2022\u00a0\u00a0 \u00a0Take 1 tab butter and knead it into the dough and the other tab of butter must be spread over the dough and leave to rise. Once risen\u00a0 make 5 rotis.<\/span>
\u2022\u00a0\u00a0 \u00a0Grate butter on 4 of them sprinkle maziena on each 1 and stack and roll.<\/span>
\u2022\u00a0\u00a0 \u00a0Leave 2 rise cut into croisants. Brush egg and leave 2 rise again bfore baking.<\/span>
\u2022\u00a0\u00a0 \u00a0Once baked brush with little ghee and cover with a cloth.<\/span>
\u2022\u00a0\u00a0 \u00a0Brush with apricot jam, make glace icing with icing sugar and milk drizzle on top and sprinkle some nuts. Enjoy<\/span><\/p>\n
1 tin condense milk <\/span>
1 tsp Rose water <\/span>
1 tabsp solid ghee <\/span>
3 level tabsp sojee <\/span>
elachie. <\/span>
Beat all this together. Then add quarter cup maziena, \u00b12 cups flour 2 tsp baking powder. Make a nice soft dough. Roll and fry in hot oil.\u00a0 Dip in syrup and sprinkle with coconut<\/span><\/p>\n
1 cup milk<\/span>
125g butter<\/span>
3 tblsp castor sugar<\/span>
3 eggs<\/span>
1 x 10g pkt instant yeast<\/span>
2 cups cake flour<\/span>
2 cups self raising flour<\/span>
Pinch of salt<\/span>
Apricot jam<\/span>
METHOD<\/span>
\u2022\u00a0\u00a0 \u00a0Boil milk and set aside<\/span>
\u2022\u00a0\u00a0 \u00a0Soften butter and mix with castor sugar and add eggs one by one<\/span>
\u2022\u00a0\u00a0 \u00a0Mix well and add yeast, sifted flours and salt<\/span>
\u2022\u00a0\u00a0 \u00a0Gradually add the cooled boiled milk and mix to form a soft dough.<\/span>
\u2022\u00a0\u00a0 \u00a0Leave dough in a sealed Tupperware container to rise.<\/span>
\u2022\u00a0\u00a0 \u00a0Once dough has risen,oil hands lightly and make small balls<\/span>
\u2022\u00a0\u00a0 \u00a0Using finger make a small dent in the middle and put \u00bd to 1 tsp firm apricot jam.. jam should not be runny.<\/span>
\u2022\u00a0\u00a0 \u00a0Carefully bring dough from the sides over to cover jam.<\/span>
\u2022\u00a0\u00a0 \u00a0Fry in moderately heated oil on both sides till golden brown<\/span>
\u2022\u00a0\u00a0 \u00a0Allow to cool and roll in castor sugar.<\/span><\/p>\n
Doughnuts can be fried plain.. afterwards a slit can be made in each doughnut and jam can be inserted..<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"