Cape Malay koeksisters

Cape Malay koeksisters: Traditional and so tasty snack. Image: Marele van Zyl

Cape Malay koeksisters: South African indulgence at its best

Whip up a batch of delicious Cape Malay koeksisters and enjoy a warm spicy sweet treat.

Cape Malay koeksisters

Cape Malay koeksisters: Traditional and so tasty snack. Image: Marele van Zyl

If you are at home this holiday season, why not explore South African flavours and foods? Cape Malay Koeksisters are sticky, syrupy sweet treats. Indeed, a South-African delicacy not to be missed.

The usual koeksisters we all know is the sweet, sticky, braided, syrupy sweet treat. These Cape Malay koeksisters are a bit different. They are not drenched right through with syrup as standard koeksisters. They are also not braided. In addition, they have a lovely spicy punch and is sprinkled with desiccated coconut.

If you have never tasted these koeksisters, do yourself a favour and whip together these beauties. You will be pleasantly surprised at the delicious impact of the warm Cape Malay spices on the fried koeksisters. Of course, you can always buy these indulgent sweet treats at a bakery but there is something so special about whipping up your own treats. It is the holidays after all, so if you are at home, why not put your culinary skills to the test?

Let us know in the comments of this recipe if you plan to prepare these Cape Malay koeksisters.

Cape Malay koeksisters recipe

5 from 3 votes
Recipe by Marele van Zyl Course: Snacks, DessertCuisine: South AfricanDifficulty: Easy
Prep time

30

minutes
Cooking time

15

minutes
Rising Time

60

minutes
Total time

1

hour 

45

minutes

Ingredients

  • Koeksisters
  • 8 cups of cake flour

  • 2.5 cups of water (lukewarm)

  • 2 teaspoons baking powder

  • 2 x 10 g packets of instant yeast

  • 3 tablespoons brown sugar

  • 5 tablespoons butter (melted)

  • a large pinch of salt

  • the zest of 2 naartjies

  • 3 tablespoons ground cinnamon

  • 3 tablespoons mixed spice

  • 3 tablespoons aniseed

  • canola oil (for frying)

  • 1 cup of desiccated coconut

  • Cinnamon and sugar syrup
  • 5 cups of water

  • 4 cups of brown sugar

  • 3 cinnamon sticks

Method

  • Koeksisters
  • In a large bowl, combine all the dry ingredients (except the coconut), then add the lukewarm water and mix until you have a soft and sticky dough.
  • Rub some oil over your hands and knead the sticky dough for about 10 minutes.
  • Cover the bowl of dough with a damp tea towel and leave to double in size (about an hour should do the trick).
  • Once the dough has risen, roll it out into oval-shaped balls and deep fry them in hot oil until golden brown.
  • Remove the koeksisters from the heat and drain them on kitchen paper.
  • Cinnamon and sugar syrup
  • Put all of the ingredients into a large pot, and bring it to a boil.
  • Reduce the heat so that the sugar water gently simmers.
  • Simmer for about ten minutes, stirring every now and then.
  • When you have a nice thick syrup, add the cooled koeksisters and cook for about 30 seconds.
  • Remove them from the syrup and pop them onto a wire rack.
  • Sprinkle generously with the coconut and store in an airtight container.

Notes

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