Cape Malay Doughnuts (Koesisters)

1. 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. 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. 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. 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. 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. 6

   Serve warm, with tea and good company.

* Per serving · 4 servings · Values may vary.