MKR Recipes Episode 1: Justin and Will’s Cape Malay Koeksisters with Spiced Syrup

Ingredients

Desiccated coconut, to roll

Whipped cream, to serve

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Koeksisters

1kg potatoes, peeled

675g plain flour

330g caster sugar

2 tsp ground ginger

2 tsp ground aniseed

1 tsp ground cinnamon

1 tsp ground cardamom

1 tsp salt

180ml light olive oil

375ml milk

375ml warm water

1 tb dry yeast

1 tbs caster sugar

1 egg

Vegetable oil, to deep fry

Syrup

500g caster sugar

375ml water

2 sticks cinnamon stick

8 cardamom pods, bruised

Method

1. To make koeksisters, place potatoes in a large saucepan of cold water. Bring to the boil. Boil until tender. Drain and allow steam to evaporate. Mash until smooth.
2. Combine the flour, sugar, spices and salt in a large bowl. Add oil and mix until crumbly.
3. Combine the milk and water in a jug. Divide among two bowls. Whisk the yeast and sugar into one bowl and the egg and mashed potato into the other. Add both mixtures to the flour mixture and mix to form a soft dough. Transfer to an oiled bowl. Cover with a clean tea towel and set aside in a warm place for 2 hours or until doubled in size.
4. Meanwhile, to make the syrup, place all ingredients in a medium saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves. Simmer until thickened to form a syrup.
5. Roll out the dough on a lightly floured bench until about 2cm thick. Cover and allow to rise for a further 30 minutes. Cut into 4cm squares.
6. Place the coconut in a large bowl.
7. Deep fry dough squares in small batches until golden, crisp and cooked through. Drain on absorbent paper then roll in the coconut. Serve Koeksisters with syrup and whipped cream.