**A South African sweet dish consisting of shaped pieces of spicy dough that are fried in oil and then covered in a sweet liquid, often eaten at the end of a meal.
4½ cups all-purpose flour
1½ cups lukewarm water
1 tsp baking powder
10g Instant yeast granules
1 tbsp sugar
3 tbsp butter(melted)
1 tsp salt
1 large potato cooked and mashed, set aside to cool
3 teaspoons of ground or finely chopped dried Naartjie peel (a soft loose-skinned tangerine/satsuma/mandarin) dry the peel in the sun for a few days and then grind in a food processor. I do a batch and then freeze
1½ tablespoons root ginger grated
2 tsp mixed spice
2 tablespoons ground aniseed
2 teaspoons cinnamon
½ teaspoon ground cardamon seeds
1 large egg
Oil for deep-frying
Sugar and stick cinnamon for sugaring
Fine desiccated coconut
Mix all ingredients together with warm water, dough must be very soft.
Knead for 10 minutes using a little oil on your hands to stop from sticking, rub some oil over dough, cover with cloth and allow to rise for an hour or until double in size.
Deflate dough and break off small pieces shaping and pulling into little oblong shapes and fry in oil on medium to high heat until brown.
Fry 5 koeksisters at a time.
Repeat until all dough is used.
Glaze in sugar syrup and cover with coconut .
Boil 3 cups sugar with 3 cups water and 5 cinnamon sticks for about 20 mins on medium heat, then simmer when sugaring the koeksisters.
Soak in syrup for 1 min then transfer to a cooling rack.
Sprinkle with coconut.
Makes about 36 koeksisters
Source: Fatima Sydow
Prepared, tried and tested by: Gail Haselsteiner
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