this South African take on the donut is, was and always will be staple in our family. Most Saturdays aunties would spend hours making these so we had fresh koeksisters on a Sunday morning with our coffee.
4 cups all purpose cake flour
1 packet instant dry yeast
¼ cup salted butter, soft
Pinch of salt
¾ cup of sugar
Table spoon aniseed
Dash of cinnamon and mixed spice
1 ½ cups warm water
1 tablespoon oil
Mix all dry ingredients. Rub in the butter until completely mixed in. Add egg and warm water (as warm as your hands can handle). Knee the dough until smooth. Pour oil on hands and continue to knee the dough and shape into a ball.
Place the ball of dough in a deep bowl. Cover bowl with plastic. Set aside in a warm draft free spot for 2 hours. Dough should double in size.
Place dough on a floured surface and punch the dough down. Divide the dough into 4 balls. Divide each quarter into 4 pieces. Roll out each piece and twist in opposite directions and join ends.
Cover dough with damp towels and let it rest for an hour. The dough should continue to rise.
Once they have risen, deep fry the dough in warm oil. Only turn once golden brown. Do not puncture the dough so as to keep oil from seeping in.
Drain on paper towels.
2 cups sugar
1 cup water
1 stick cinnamon
Sprinkling of nutmeg
Bring all ingredients to a boil and then simmer until all sugar is dissolved. Drop fried koeksisters in syrup, and turning so it becomes well coated. Remove from the syrup and roll in finely dessicated coconut.
Serve warm with tea or coffee. After frying you can freeze koeksisters for up to a month. Thaw before coating in syrup. If they are cold and you would like to eat them warm, only place in the microwave for about 15 seconds. They can be served without the coconut – that’s how my daughter loves it.
I know it’s a fair amount of work but it is so very very worth it! Enjoy!!!