Feriel’s Potato Koeksisters

Feriel's Potato Koeksisters

♥ ♥ Soft and spicy koeksister dipped into sugar syrup and rolled in coconut. ♥ ♥

3 cups Self Raising flour
3 cups cake flour
1 cup sugar
1 tsp ginger
½ teaspoon fine salt
3 tsps heaped aniseed
1 tsp fine cinnamon
1 tsp naartjie peel
3 potatoes mashed
2 tablespoon Butter
2 jumbo eggs or 3 xlarge eggs
Little oil in palm of hand
200 ml milk and 200ml boil water
1 pkt yeast
Makes 60.

Boil potatoes and mash smooth while still hot, use the potato water as well
Beat sugar, butter & eggs with a hand beater
Sift flour, salt, spices and yeast. Mix through.
And milk and boiled water, and mashed potatoes
Mix well with wooden spoon
Mix into a soft dough.
You can add more flour if needed or more oil in hand palm.
Lightly oil top of dough and cover with plastic wrap or lid of bowl.
Laeve in a warm place to double in size for one hour.
On a lightly flour surface, roll dough into two sausages.
Cut into equal size portions and shape like a koeksister.
Leave on floured table to double in size for about 10 minutes, lifting koeksister gently with palette knife.
Fry in moderately heated oil until golden brown on both sides.
Take care that the oil is moderately hot in order for koeksister not to absorb oil.
Drain on absorbent paper and allow to cool.
Dip koeksister in sugar syrup over low heat.
Roll in coconut.

NB: Koeksister can be frozen for up to 3 months before syruping. Thaw at room temperature and sugar as normal.

Making syrup
2 cups sugar
1 cup water
Allow to simmer over low heat until syrupy.

Variation: Add two pieces stick cinnamon and two cardamom pods while boiling syrup.
Add citric acid OR small piece of butter to prevent sugar from crystalising.

Prepared, tried and tested by: Feriel Sonday 

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