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Best Advice to Cooking Yummy Cape Malay koesister (doughnut)

Hoping to eat Cape Malay koesister (doughnut) a luxurious restaurant's, but for a few causes are not able to go to restaurants. This site gonna help you with useful procedures on cooking a Cape Malay koesister (doughnut) like a famous chef made.

Cape Malay koesister (doughnut)

We hope you got insight from reading it, now let's go back to cape malay koesister (doughnut) recipe. You can have cape malay koesister (doughnut) using 18 ingredients and 9 steps. Here is how you cook it.

To cook an extraordinary Cape Malay koesister (doughnut), below are the materials required:

  1. Prepare 4 of medium sized potatoes, peeled and cubes.
  2. Prepare 4 cups of cake flour sifted.
  3. Get 5 ml of salt.
  4. Take 5 ml of ground nutmeg.
  5. Provide 15 ml of ground cinnamon.
  6. Use 15 ml of whole aniseed.
  7. Get 60 ml of caster sugar.
  8. You need 1 (7 g) of packet of instant yeast.
  9. Take 30 ml of butter, melted.
  10. Take 250 ml of warm milk.
  11. You need 60 ml of canola oil.
  12. You need 2 of free-range eggs, beaten.
  13. You need 1 of small cup of desiccated coconut.
  14. You need of Oil for deep frying.
  15. Get 1 cup of sugar.
  16. You need 1 cup of water.
  17. Use 4 of cardamom pods, crushed.
  18. Provide 1 stick of cinnamon.

After preparing the ingridients, next you are good to make your tasty Cape Malay koesister (doughnut) by following the instructions on this section:

  1. Boil potatoes in a pot of water, and mash whilst still hot, add a little of the water used to boil the potatoes in, to smooth out the mixture..
  2. Sift the flour with the salt, spices and sugar in a bowl. Sprinkle over the yeast and whisk through..
  3. Melt the butter, then warm the milk and add to the butter, add the oil and eggs. Mix well then add to the mashed potatoes..
  4. Make a well in the centre of the flour and add warm milk mixture. Mix into a soft dough. Place into a clean lightly oil surface and knead for 15 minutes, or alternatively in a mixer for 10 minutes. Mix until an elastic, smooth dough is achieved..
  5. Place in a lightly oiled bowl, lightly oil the top of the dough in the bowl and cover with cling wrap, leave in a warm area to prove until double in size..
  6. Again, on a lightly oiled surface, roll out the dough into two logs, cut into equal size portions and shape like a koesister. Leave for 10-15 minutes, to further prove..
  7. Heat the oil, until hot. Lift the koesister gently, further shape if needed. Fry until golden brown on both sides..
  8. Drain on kitchen towel/absorbing paper. Once cooled, make the sugar syrup by adding the 1 cup of sugar to 1 cup of water to 4 cardamom pods and 1 stick of cinnamon, bring to a simmer and cook until thick and syrupy..
  9. Once the koesister have cooled down, dip them into the sugar syrup on a low heat and then sprinkle with the desiccated coconut. Enjoy with a cup of rooibos tea!.

To dry ingredients add egg, oil and milk-water mixture. Mix thoroughly to form a soft smooth dough. The Cape Malay community is a vibrant ethnic group that call most of the Western Cape region of South Africa home. They are originally of Javanese descent, brought from modern-day. Salwaa Francis Smith is a South African cook best known for her typical Cape Malay cuisine.

Recipe : Cape Malay koesister (doughnut)

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step by step to make Cape Malay koesister (doughnut)

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