Tuesday, 13 October 2015
4&1/2 cups of cake flour ...
1& 1/2 cups of lukewarm water
1 tsp of baking powder
1 sachet of Instant yeast
1 tablespoon of sugar
3 tbsp of butter( melted)
1 tsp of salt
1 cup of soft mashed potatoes
3 teaspoons of grinded or finely chopped dried naartjie peel
1&1/2 tablespoons of freshly grated Ginger ( makes all the difference )
1 teaspoon of mix spice
1-2 tablespoons of aniseed
2 teaspoons cinnamon
1/2 a teaspoon of freshly grounded cardamon seeds
Oil for deep frying
Sugar and stick cinnamon for sugaring
Mix all ingredients together with warm water ( add water until you get a sticky dough ) dough must be very soft .Knead dough for 10 minutes using a little oil on your hands to stop from sticking, rub some oil over dough , cover with cloth and allow to rise for an hour or when double in size . Roll out into little ball shapes and fry in oil on medium to high heat until dark brown . Sugar and cover with fine coconut .
Boil 3 cups of sugar with 3 cups of water and a few cinnamon sticks for about 35 minutes on medium heat ...then simmer when sugaring the koeksister.
Makes about 40 koeksisters
Please note - Its very important to not have a dry and tight dough . It must be almost sticky - if your dough is tight your yeast won't have anywhere to expand , resulting in a dense and dry koeksister . You may also add 1 egg to dough .