Koe'sister

Name: Koe'sister
Prep time: 1 h 50 min
Cook time: 25 min
Total time: 2 h 15 min
Yield: 1 serving
Cuisine: African
Ingredients: 120 g cake flour; 3 g instant yeast; 12 g sugar; 0.25 tsp salt; 0.5 tsp ground cinnamon; 0.25 tsp ground ginger; 0.25 tsp ground cardamom; 0.25 tsp ground aniseed; 0.5 tsp naartjie zest; 30 g potato; 10 g butter; 70 ml lukewarm water; 500 ml sunflower oil; 80 g sugar; 60 ml water; 1 cinnamon stick; 2 cardamom pods; 1 dried naartjie peel; 20 g desiccated coconut

The Cape Malay Sunday-morning pastry: a soft, yeasted, warmly spiced doughnut scented with naartjie peel and cardamom, fried until deep gold, drenched in cinnamon syrup and rolled in coconut. Best eaten warm with a cup of tea.

Snacks Lunch & dinner

135 min110 prep · 25 cookMedium1236 kcalper serving

Method

Put 30 g of peeled potato in a small pan of water, bring to the boil and simmer for 15 minutes until it collapses on a fork. Drain well, mash completely smooth with no lumps and leave until only lukewarm — hot potato will kill the yeast.
In a mixing bowl whisk together 120 g of cake flour, 3 g of instant yeast, 12 g of sugar, 0.25 tsp of salt, 0.5 tsp of ground cinnamon, 0.25 tsp of ground ginger, 0.25 tsp of ground cardamom, 0.25 tsp of ground aniseed and 0.5 tsp of finely grated naartjie zest, so the spices are evenly distributed through the flour.
Rub in the mashed potato and 10 g of melted butter, then add 70 ml of lukewarm water and bring together into a soft, slightly sticky dough. Knead on a lightly floured surface for 8 to 10 minutes until smooth, springy and elastic. Return to the oiled bowl, cover with a cloth and prove in a warm place for about 1 hour, until doubled in size.