Cape Malay Koesisters

Name: Cape Malay Koesisters
Prep time: 35 min
Cook time: 30 min
Total time: 155 min
Yield: 16
Cuisine: Afrique du Sud
Ingredients: 350 g T55 wheat flour; 100 g cooked mashed potato, cold; 210 g sugar, including 160 g for the syrup; 1 egg, 50 g without shell; 120 ml lukewarm semi-skimmed milk; 250 ml water, including 150 ml for the syrup; 7 g dry baker's yeast; 3 g cinnamon; 3 g ground anise seeds; 2 g ground ginger; 1 g ground cardamom; 2 g salt; 70 g grated coconut; Oil for frying, about 1 liter in the bath; nutritional assumption of 50 g retained

🥥 Cape Malay koesisters are leavened doughnuts flavored with spices, dipped in syrup, then rolled in coconut.

Ingredients

350 g T55 wheat flour
100 g cooked mashed potato, cold
210 g sugar, including 160 g for the syrup
1 egg, 50 g without shell
120 ml lukewarm semi-skimmed milk
250 ml water, including 150 ml for the syrup
7 g dry baker's yeast
3 g cinnamon
3 g ground anise seeds
2 g ground ginger
1 g ground cardamom
2 g salt
70 g grated coconut
Oil for frying, about 1 liter in the bath; nutritional assumption of 50 g retained

Preparation

Mix flour, yeast, 50 g sugar, salt, and spices. Carefully mash the potato to remove any lumps.

Add the potato, egg, lukewarm milk, and 100 ml water. Knead to obtain a soft, slightly sticky dough. Cover and let rise for about 60 minutes.

Divide into sixteen pieces with lightly oiled hands. Form ovals and let rise for another 30 minutes on a tray.

Heat the oil bath in a tall saucepan, without overfilling it. Maintain around 170 °C. Fry the doughnuts in small batches for 5 to 6 minutes total, turning them over.

Open a control doughnut after cooling: the center should not remain doughy. Drain the doughnuts on a rack.

Simmer 160 g sugar with 150 ml water for 5 minutes. Briefly dip the doughnuts in the hot syrup, turn them over, then roll them in the coconut.

Serve warm or at room temperature on the same day.