Hello LG Community,
In South Africa, we are are currently in lockdown that has been extended for another 2 weeks to the end of people. It means ‘stay at home unless you need essentials from the supermarket’.
This has meant lots more ‘free’ time (and the want to eat all the time) and looking for things to do.
I would like to start a thread of simple recipes for food, snacks, desserts from countries around the world.
Here is mine:
I introduce you to the Koesister; the Koesister is a spiced doughnut coated in syrup and coconut. It’s origins is in the Cape Malay community and is traditionally eaten on a Sunday morning with your tea/coffee.
Koeksister Recipe
Ingredients:
4 med potatoes, cubed
4cups cake flour
5ml salt
5ml ground nutmeg
15ml ground cinnamon
15ml ground ginger
15ml whole aniseed
5ml fine aniseed
60ml sugar
1pkt instant dry yeast
30ml butter
250ml warm milk
60ml oil
2 eggs, beaten
Coconut for rolling
Oil for deep frying
Method:
Boil potatoes and mash smooth while still hot. (Mix in a little potato water to make mash soft and smooth.) Sift flour with salt, spices and sugar. Sprinkle over yeast and mix through. Melt butter and add milk, oil and beaten eggs. Mix well and add to potatoes. Make well in centre of flour and add warm milk mixture. Mix into a soft dough. Place on working surface and knead for about 15mins into soft, smooth and elastic-like dough to develop the gluten. Place in a lightly oiled bowl. Lightly oil top of dough and cover with plastic wrap. Place in a warm place to double in size. On a lightly oiled surface, roll dough into two sausages. Cut into equal size portions and shape.
Leave on greased table to double in size for about 10-15mins, lifting koeksister gently and shaping if needed. Fry in moderate-heat oil until golden brown on both sides. Take 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.
Syrup:
2½ cups sugar
2 cups water
Allow to simmer over low heat until coated and shiny. You can also add two pieces of stick cinnamon and two cardamom pods while boiling syrup if you’d like that extra flavour.
This recipe makes about 30 - 40 depending on the size you make them so you may half the recipe.
I made about 50 of these last night!
Please share your recipe below along with a pic. I’d like to make them!
