📝 About This Recipe
Born from the vibrant fusion of Indonesian influence and South African spirit, these Koesisters are a Sunday morning tradition in the heart of Cape Town. Unlike their crunchy Dutch cousins, these are soft, cake-like dumplings infused with warm spices like ginger, cinnamon, and cardamom. They are bathed in a sticky ginger syrup and showered in desiccated coconut, offering a perfect balance of spice, sweetness, and citrus zest.
🥗 Ingredients
The Spiced Dough
- 4 cups Cake Flour (sifted)
- 10 g Instant Yeast (one standard sachet)
- 2 tablespoons Sugar (granulated)
- 1 teaspoon Salt (fine)
- 2 teaspoons Ground Ginger
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Cardamom
- 1 teaspoon Ground Mixed Spice (or Allspice)
- 1 tablespoon Naartjie Peel (dried and finely ground, or fresh tangerine zest)
- 1 tablespoon Aniseed (whole)
- 60 g Butter (melted)
- 1 cup Milk (lukewarm)
- 1/2 cup Water (lukewarm)
- 1 large Egg (at room temperature)
The Ginger Syrup
- 2 cups Sugar (white granulated)
- 2 cups Water
- 2 pieces Cinnamon Stick
- 3 pieces Cardamom Pods (bruised)
- 2 slices Fresh Ginger (thick cut)
The Finish
- 1 cup Desiccated Coconut (unsweetened)
- 1 liter Vegetable Oil (for deep frying)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the sifted flour, instant yeast, sugar, salt, and all the spices (ginger, cinnamon, cardamom, mixed spice, naartjie peel, and aniseed).
-
2
In a separate jug, combine the lukewarm milk, lukewarm water, melted butter, and the lightly beaten egg.
-
3
Create a well in the center of the dry ingredients and pour in the liquid mixture. Use your hands or a wooden spoon to bring it together into a soft, slightly sticky dough.
-
4
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it is smooth and elastic. If using a stand mixer, use the dough hook for 5-6 minutes.
-
5
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and leave in a warm, draught-free spot to rise for about 90 minutes or until doubled in size.
-
6
While the dough is rising, prepare the syrup. Combine sugar, water, cinnamon sticks, cardamom, and ginger slices in a saucepan. Bring to a boil, then simmer on low for 15 minutes until slightly thickened but still fluid. Keep it warm.
-
7
Once the dough has risen, punch it down to release the air. Divide the dough into small, oval-shaped balls (about the size of a golf ball) and place them on a greased tray.
-
8
Cover the balls with a cloth and let them rise for another 20-30 minutes. They should feel light and airy.
-
9
Heat the vegetable oil in a deep pan or Dutch oven to approximately 170°C (340°F). The oil is ready if a small piece of dough sizzles and rises to the surface immediately.
-
10
Gently stretch each dough ball into a slightly elongated oval and fry in batches. Do not overcrowd the pan. Fry for 2-3 minutes per side until deep golden brown.
-
11
Remove the koesisters with a slotted spoon and drain them on paper towels for just a minute.
-
12
While still hot, drop the fried koesisters into the simmering syrup. Let them soak for about 1 minute, turning them to ensure they absorb the syrup into their core.
-
13
Remove the syrupy koesisters and immediately roll them in a bowl of desiccated coconut until generously coated.
💡 Chef's Tips
Always use lukewarm liquids; if the milk is too hot, it will kill the yeast, and if too cold, it won't activate. The secret to a perfect koesister is the 'naartjie' (tangerine) peel—if you can't find dried peel, zest a fresh tangerine and dry it in a low oven for 10 minutes. Do not over-boil the syrup into a hard crack stage; it should be sticky and thin enough to penetrate the doughnut, not just coat the outside. If your koesisters are browning too fast but staying raw inside, your oil is too hot; lower the heat to ensure they cook through evenly.
🍽️ Serving Suggestions
Serve warm alongside a cup of strong Rooibos tea with a slice of lemon. Pair with a spicy Masala Chai for a double hit of aromatic warmth. These are traditionally served on Sunday mornings, so they go perfectly with a side of fresh fruit. For a modern twist, serve with a dollop of whipped cream or thick Greek yogurt to cut through the sweetness.