Cape Malay Koesisters (Spiced Coconut Doughnuts)
In short: Soft, spiced oval doughnuts scented with cinnamon, ginger and aniseed, dipped in cold syrup and rolled in coconut, a Cape Town Sunday treat. It takes about 1 h 10 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 30 min
- Resting
- 1 h
- Total
- 1 h 10 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 545 kcal
Cape Malay koesisters are soft, oval, spiced doughnuts, dipped in cold syrup and rolled in coconut. In Cape Town they are a Sunday morning tradition, bought warm and eaten with tea. The dough is scented with cinnamon, ginger, cardamom, aniseed and orange peel, so the aroma is as important as the sweetness. They are not the same as the braided Afrikaner koeksister, which is crisp and much stickier.
Instructions
- For the syrup, simmer the sugar, water and cinnamon stick for 10 minutes until slightly syrupy. Stir in the lemon juice, cool, then chill until cold.
- Mix the flour, yeast, sugar, salt, cinnamon, ginger, cardamom, aniseed and zest in a large bowl. Add the melted butter, egg and warm milk and mix to a soft, tacky dough.
- Knead for 8 minutes until smooth and elastic. Cover and let it rise for 1 hour, until doubled.
- Heat 5 to 6 cm (2 inches) of oil to 170°C (340°F). With oiled hands, divide the dough into 16 pieces and shape each into a rough oval, about 6 cm (2 1/2 inches) long.
- Fry in batches of 4 for 3 to 4 minutes per side, until deep golden brown and cooked through.
- Lift out and dip each hot koesister into the cold syrup for 30 seconds, turning once. Drain briefly, then roll in the coconut and set on a rack.
- Serve warm or at room temperature with tea.
Tips
- Oil your hands rather than flouring them when shaping. The dough is meant to be soft and tacky, and extra flour makes the koesisters dense.
- Mandarin (naartjie) zest and ground aniseed give the classic Cape flavor. If you cannot find aniseed, use a little crushed fennel seed.
Questions and answers
What is the difference between koesisters and koeksisters?
Cape Malay koesisters are soft, spiced, oval doughnuts rolled in coconut. Afrikaner koeksisters are braided, crisp and much stickier.
Can I bake koesisters instead of frying them?
You can, though they will be more like spiced buns. Bake at 190°C (375°F) for 18 to 20 minutes, then brush with the syrup and roll in coconut.
How long do koesisters keep?
They are best on the day they are made. Keep them in an airtight container for up to 2 days and warm them briefly in a low oven.
How long does it take to make Cape Malay Koesisters (Spiced Coconut Doughnuts)?
About 1 h 10 min in total: 40 min of preparation and 30 min of cooking.
How many calories are in Cape Malay Koesisters (Spiced Coconut Doughnuts)?
About 545 kcal per serving, with 9 g of protein, 79 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 545 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 79 g |
| Fat | 21 g |
| Fiber | 5 g |
| Sugar | 31 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
