Cape Malay Doughnuts (Koesisters) Recipe

Name: Cape Malay Doughnuts (Koesisters)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Doughnuts; 4 large potatoes (mashed), peeled and chopped; 1/2 cup milk, plus more if needed; 4 tablespoons butter, melted; 1 large egg, lightly beaten; 1/4 cup white sugar; 1 packet dry instant yeast; 2 cups all-purpose flour; 1 teaspoon fine sea salt; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 2 teaspoons ground dried or fresh mandarin or orange peel; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground aniseed; Vegetable oil for deep-frying; Spice Syrup; 1 cup water; 1 cup white sugar; 2 cardamom pods, lightly crushed; 1 teaspoon dried mandarin peel; 1 cinnamon stick; Desiccated coconut for dredging

Servings: persons

Doughnuts
4 large potatoes (mashed), peeled and chopped
1/2 cup milk, plus more if needed
4 tablespoons butter, melted
1 large egg, lightly beaten
1/4 cup white sugar
1 packet dry instant yeast
2 cups all-purpose flour
1 teaspoon fine sea salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons ground dried or fresh mandarin or orange peel
1/2 teaspoon ground cardamom
1/2 teaspoon ground aniseed
Vegetable oil for deep-frying
Spice Syrup
1 cup water
1 cup white sugar
2 cardamom pods, lightly crushed
1 teaspoon dried mandarin peel
1 cinnamon stick
Desiccated coconut for dredging

1
Boil potatoes until soft. Drain and pass through a ricer. Heat milk until it boils and add the potatoes, along with the butter and egg. Mash well and whisk the mixture with a wooden spoon. You want a very smooth mixture.
2
Add sugar, yeast, flour, salt and ground spices to a large mixing bowl. Add potato mixture. Dip your hands in flour and dust off. Mix well to form a smooth dough. (The dough may be sticky but does become more manageable. Ensure you keep your hands dusted with flour.) Cover dough with saran wrap and leave in a warm place to rise. It should double in about an hour.
3
Press the dough with your knuckles to deflate a few times and turn out onto a well-floured surface. Form into rectangles with rounded edges or short, fat cigars with tapered ends, around 2.5 x 1.8 inches. Allow it to rise for 15 minutes.
4
Deep fry in moderately hot oil until golden brown. You'll know the oil is ready if you add a little of the dough in and it sizzles immediately. If it's too hot, the koesister will burn. Turn and allow to color on both sides. You want a dark brown doughnut but do be careful, as the line between deeply-colored and burnt is fine. Remove with a slotted spoon and drain on paper towel.
5
Keep a plate of dessicated coconut ready. Prepare the syrup just before or while the oil is heating. To make syrup, place all the syrup ingredients in a saucepan and bring to the boil. Stir over low heat until the syrup forms a film on the spoon. Dip koesisters in hot syrup for a second and roll in the plate desiccated coconut, covering all sides.
6
Serve warm, with tea and good company.

759

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Doughnuts, 4 large potatoes (mashed), peeled and chopped, 1/2 cup milk, plus more if needed, 4 tablespoons butter, melted, and more.

Yes, Cape Malay Doughnuts (Koesisters) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cape Malay Doughnuts (Koesisters)

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