How to cook Cape Malay koesister (doughnut) delicious

Cape Malay koesister (doughnut) - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Cape Malay koesister (doughnut)! A quick and easy dinner that is ready in under 40 minutes!

You can cook Cape Malay koesister (doughnut) with 18 Ingredients and 9 steps. See the following guide!

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

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!.