The Cape malay koeksisters is a South African sticky deep fried doughnut, drenched in syrup that will give you an amazing taste of sweetness.

Equipment: Hart 250 mm J7 Pot
Prep time: 2 hours 20 mins
Cooking time: 15 mins
Serves: 8 people

Ingredients

4 cups cake wheat flour (510 g)
2 cups self-raising flour (250 g)
½ cup sugar (100 g)
1 pkt instant dry yeast (10 g)
½ tsp salt (3 ml)
2 tsp ground ginger (10 ml)
2 tsp ground cinnamon (10 ml)
2 tsp aniseed (10 ml)
2 tbsp butter (30 ml)
1½ cup hot water (375 ml)
1½ cup milk (375 ml)
1 extra large egg
1 tbsp oil (15 ml)
Oil for deep-frying
Desiccated coconut for sprinkling

For the Syrup:
1 cup sugar (200 g)
1 cup water (250 ml)
1 cinnamon stick
1 cardomom pod

Method

1. In a large bowl, mix both flours with sugar, yeast, salt and spices.
2. In a saucepan, melt butter in hot water and mix with milk.
3. Add to dry ingredients with the egg.
4. Mix well to form a soft, smooth dough.
5. In a warm place, leave dough to rise for 1 to 2 hours until it doubles in size.
6. Moisten hands with oil, roll dough into a sausage shape and cut into 2 cm slices.
7. Set aside to rise until it doubles in size again.
8. In a medium pot, heat oil to medium heat.
9. Lightly stretch dough slices to oval shape and deep-fry until golden brown.
10. Remove koeksisters with slotted spoon and drain on kitchen paper towel.

For the Syrup:

1. Place all ingredients in a large saucepan and bring to a slow boil, stirring to ensure the sugar does not burn.
2. Stir until the syrup becomes slightly sticky.
3. Boil koeksisters in syrup for 1 to 2 minutes, remove with a slotted spoon, sprinkle with desiccated coconut and serve warm.