Cape Malay koeksisters

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

Traditional koeksisters: South African indulgence at its best

Do you love real South African food that shows how deep our flavour goes? These traditional koeksisters are an example of our sweet indulgence.

Cape Malay koeksisters

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

Have you ever looked at a doughnut and wondered if it could be smothered in even more syrup? Well, the dreams you never though you had come true with this traditional Cape Malay dessert. These traditional koeksisters have been around for a long time and are a staple of local South African treats that proves we can indulge in sweetness too. These dough balls aren’t weaved like the version you might know, but are even more delicious.

Traditional koeksisters suggestions

The Cape Maley koeksisters are rolled out into balls instead of weaving them together and covered in coconut. However, they are cooked in the syrup mixture which s infused with cinnamon and naartjie to bring you a flavour explosion. The syrup absorbs into the whole koeksister and is sticky, sweet and juicy all at once but you won’t mind because they’re just incredible and surprisingly complex in flavour and texture.

ALSO READ: Cape Malay chicken curry

Do you love real South African food that shows how deep our flavour goes? These Cape Malay traditional koeksisters are an example of our sweet indulgence.

Last updated on 14 November 2022

Traditional koeksisters recipe

4 from 5 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 8 cake flour

  • 2.5 cups 2.5 water (lukewarm)

  • 2 tsp 2 baking powder

  • 2×10 g 2×10 packets of instant yeast

  • 3 tbsp 3 brown sugar

  • 5 tbsp 5 butter (melted)

  • 1 large pinch 1 salt

  • zest of 2 naartjies

  • 3 tbsp 3 ground cinnamon

  • 3 tbsp 3 mixed spice

  • 3 tbsp 3 aniseed

  • canola oil (for frying)

  • 1 cup 1 desiccated coconut

  • Cinnamon and sugar syrup
  • 5 cups 5 water

  • 4 cups 4 brown sugar

  • 3 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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