These spiced and syrup-soaked coconut-dusted treats appear whenever family gathers - and especially on Sunday mornings. We've added a floral note that calls to mind that other Cape Malay treat, a creamy drink called boeber. A top tip for these koeksisters is filling them with Caramel Treat to make them even more delicious!
Follow this simple recipe below to create this South African favourite:
What you need for the koeksisters:
- 3 cups flour
- 3T brown sugar
- 1 1/2 t baking powder
- A pinch of salt
- 1t ground cardamon
- 1t ground ginger
- 1t cinnamon
- 1t ground aniseed
- 1t instant yeast
- 1T butter, melted
- 3/4 cup lukewarm water
- 3/4 cup milk
- 1 large egg
- 1T oil, plus 4 cups for frying
- 2 cups desiccated coconut
For the syrup:
- 1 cup water
- 1 cup white sugar
- 2T rose water
- Mix the flour, sugar, baking powder, salt, spices and yeast in a large bowl.
- Pour the water, milk, egg, butter and oil into a jog, and whisk with a fork until combined.
- Gradually add this liquid to the dry ingredients and mix until a soft dough forms.
- Cover the bowl with a cloth and leave to rise for an hour in a warm place.
- Tip the dough onto a floured surface and roll into a sausage shape. Cut it into 2cm slices.
- Allow the dough slices to proof (leave space between them to expand) for an hour.
- While the dough is rising, prepare the rose syrup. Gently stir the water and sugar in a sauce-pan over low heat until the sugar dissolves.
- Turn up the heat to boiling, add the rose water and turn the heat off.
- Gently press pieces of dough into oval shapes (don't work it too much or it'll become 'heavy').
- Heat oil in a heavy-based pot over medium heat and fry koeksisters in batches, a few minutes per side, until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Dunk each one in rose syrup, remove and quickly roll in coconut (be careful as they'll still be hot).
Serve while they're warm, either on their own or with a delicious scoop of ice cream!