Go Back

Cape Malay Koesisters with Sourdough

Soft, spiced doughnuts fried to golden perfection and soaked in a rich, aromatic syrup. Infused with cinnamon, cardamom, and ginger, and made extra fluffy with a sourdough starter, these Koesisters are crispy on the outside and melt-in-your-mouth delicious on the inside. A sweet, fragrant treat worth the wait!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Proofing Time 5 hours
Total Time 6 hours 5 minutes
Course Breakfast, Dessert
Cuisine Cape Malay, South African
Servings 20 koesisters

Ingredients
  

For the dough:

  • 300 g cake flour ~2½ cups
  • 4 tsp aniseed
  • 2½ tsp cinnamon
  • 2 tsp ground cardamom
  • 1 tsp mixed spice
  • 1.5 tsp ground ginger
  • 2 tsp naartjie/clementine zest optional
  • ½ tsp salt
  • 55 g castor sugar
  • 25 g melted butter 1½ tbsp
  • 1 tsp vanilla essence
  • 120 ml milk ½ cup
  • 100 ml water slightly less than ½ cup
  • 70 g sourdough starter ¼ cup
  • 1 large egg

For the syrup:

  • 3 cups water
  • 3 cups sugar
  • 1 cinnamon stick
  • 2 star anise
  • 3 lightly crushed cardamom pods
  • Naartjie/clementine peel optional
  • ¼ cup extra water if syrup thickens

For rolling:

  • 50 g unsweetened desiccated coconut about 1 cup

For frying:

  • 2 tbsp oil for hands
  • Oil for deep frying

Instructions
 

  • Whisk together the melted butter, vanilla essence, milk, water, sourdough starter, and egg until combined well.
  • Mix the dry ingredients in a large bowl.
  • Mix the wet with the dry ingredients.
  • The dough will be very wet—don’t add more flour. Lightly oil the top and let it rise in a warm place for 5-6 hours.
  • Once doubled in size, flour a surface generously, tip out the dough.
  • Flour the top of the dough generously and cut wide strips (around 6cm ~2¼ inches) using a bench scraper or large knife.
  • From the strips, cut smaller pieces perpendicularly around 3cm (~1¼ inches) wide and shape into oval shapes (around golf ball size).
  • Place each oval 1-2cm apart on a greased or floured baking tray.
  • After shaping the dough, let it rest for 10-20 minutes.
  • While the dough rests, heat oil to 180°C (350°F), then lower the temperature sligthly and fry the dough balls, about 3 minutes per side, until deep golden brown.
  • Place the fried dough balls on a cooling rack or tray lined with paper towel to soak up the excess oil.
  • Make the syrup by simmering all syrup ingredients on low heat for 10-15 minutes. Do not let it boil rapidly. The syrup should remain watery and not get thick.
  • Steep the fried dough balls in the simmering syrup for 3-4 minutes per side.
  • Roll each ball in desiccated coconut.
  • Serve warm or store in an airtight container for max 1-2 days.

Video

Notes

  • I like my koesisters properly steeped so I leave them a little longer until they feel heavy.
  • This dough is sticky so make sure to oil your hands when handling the dough.
  • When cutting the dough - don't be tempted to go bigger, these puff up a lot in the oil. So go about half of the size you want them to be when finished frying. 
  • You can freeze the koesisters before soaking them in syrup. Store in a Ziploc bag and, when ready to eat, defrost for about an hour, then dip them in the hot syrup and roll in coconut to enjoy fresh.