Easiest Way to Prepare Perfect Cape Malay koesister (doughnut)

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, cape malay koesister (doughnut). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cape Malay koesister (doughnut) is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Cape Malay koesister (doughnut) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have cape malay koesister (doughnut) using 18 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Cape Malay koesister (doughnut):

1. Take 4 medium sized potatoes, peeled and cubes
2. Get 4 cups cake flour sifted
3. Prepare 5 ml salt
4. Get 5 ml ground nutmeg
5. Get 15 ml ground cinnamon
6. Get 15 ml whole aniseed
7. Get 60 ml caster sugar
8. Get 1 (7 g) packet of instant yeast
9. Take 30 ml butter, melted
10. Make ready 250 ml warm milk
11. Prepare 60 ml canola oil
12. Make ready 2 free-range eggs, beaten
13. Take 1 small cup of desiccated coconut
14. Take Oil for deep frying
15. Take 1 cup sugar
16. Prepare 1 cup water
17. Prepare 4 cardamom pods, crushed
18. Make ready 1 stick cinnamon

Instructions to make Cape Malay koesister (doughnut):

1. Boil potatoes in a pot of water, and mash whilst still hot, add a little of the water used to boil the potatoes in, to smooth out the mixture.
2. Sift the flour with the salt, spices and sugar in a bowl. Sprinkle over the yeast and whisk through.
3. Melt the butter, then warm the milk and add to the butter, add the oil and eggs. Mix well then add to the mashed potatoes.
4. Make a well in the centre of the flour and add warm milk mixture. Mix into a soft dough. Place into a clean lightly oil surface and knead for 15 minutes, or alternatively in a mixer for 10 minutes. Mix until an elastic, smooth dough is achieved.
5. Place in a lightly oiled bowl, lightly oil the top of the dough in the bowl and cover with cling wrap, leave in a warm area to prove until double in size.
6. Again, on a lightly oiled surface, roll out the dough into two logs, cut into equal size portions and shape like a koesister. Leave for 10-15 minutes, to further prove.
7. Heat the oil, until hot. Lift the koesister gently, further shape if needed. Fry until golden brown on both sides.
8. Drain on kitchen towel/absorbing paper. Once cooled, make the sugar syrup by adding the 1 cup of sugar to 1 cup of water to 4 cardamom pods and 1 stick of cinnamon, bring to a simmer and cook until thick and syrupy.
9. Once the koesister have cooled down, dip them into the sugar syrup on a low heat and then sprinkle with the desiccated coconut. Enjoy with a cup of rooibos tea!

So that’s going to wrap this up for this exceptional food cape malay koesister (doughnut) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!