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Practical Method to Cooking Yummy Cape Malay koesister (doughnut)

Wishing to eat Cape Malay koesister (doughnut) a top restaurant's, but for a few reasons are not able to go to restaurants. This site gonna guide you with clear procedures on preparing a Cape Malay koesister (doughnut) like a famous chef made.

Cape Malay koesister (doughnut)

We hope you got insight from reading it, now let's go back to cape malay koesister (doughnut) recipe. To make cape malay koesister (doughnut) you only need 18 ingredients and 9 steps. Here is how you cook it.

To prepare an unforgettable Cape Malay koesister (doughnut), below are the components needed:

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

After preparing the components, now you are ready to make your appetizing Cape Malay koesister (doughnut) by following the guidances on this section:

  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!.

Recipe : Cape Malay koesister (doughnut)

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step by step to make Cape Malay koesister (doughnut)

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