Cape Malay Koesisters
Cardamom and aniseed spiced doughnuts dipped in sticky syrup and rolled in coconut.
Soft, pillowy, and fragrant with dried naartjie peel, ginger, aniseed, and cardamom, the Cape Malay koesister is a cornerstone of South African culinary heritage. Completely distinct from the crisp, plaited Afrikaner koeksister, these traditional spiced yeast doughnuts are gently fried until mahogany golden, simmered in a warm, fragrant sugar syrup until sticky and glossy, and rolled in fine desiccated coconut. Traditionally shared on Sunday mornings in the Bo-Kaap, they are a beloved national treasure.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Make the Dough
In a large bowl, combine 500 g cake flour, 7–10 g instant yeast, 100 g sugar, 1 tsp ground cinnamon, 1 tsp ground ginger, ½ tsp ground cardamom, 2 tsp ground aniseed, 1 tsp dried naartjie peel, and ½ tsp salt.
- 2
Add the egg, 15 g melted butter and 250 ml warm water, then gradually add up to 250 ml warm milk, mixing well until a soft, sticky dough forms. Do not add extra flour; the dough is meant to remain very soft and tacky.
- 3
Let it Rise
Cover the bowl with a clean cloth and leave in a warm place for 60 to 90 minutes, or until the dough has doubled in size.
⏱ 1 hr
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Ivana Sanshia’s note
Koesister vs Koeksister: An Afrikaner koeksister is plaited, fried crisp, and plunged immediately into cold syrup to give a glassy, crunchy crust that squirts syrup when bitten. A Cape Malay koesister is a spiced, oval yeast cake that is fried, cooled, and simmered gently in hot syrup, then finished with desiccated coconut.
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