Cape Malay Koesisters
Spiced, yeasted doughnuts dipped in cinnamon syrup and rolled in coconut. A Cape Town Sunday morning treat.
- Time2 hr 15
- LevelMedium
- Costabout £0.34 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, 50 g sugar, spices and salt in a large bowl. Add the mashed potato and rub it in with your fingers. Pour in the warm water and mix to a soft, sticky dough.
- 2
Knead on a floured surface for 8 minutes until smooth and stretchy. Put it in an oiled bowl, cover and leave somewhere warm for 1 hour, until doubled.
60 min - 3
Make the syrup. Put the 250 g sugar, 250 ml water, cinnamon stick and lemon juice in a pan. Simmer for 10 minutes until slightly syrupy, then keep it warm.
10 min - 4
Knock the dough back and divide into 12. Shape each piece into a fat oval, put on a floured tray and leave for 20 minutes to puff up.
20 min - 5
Heat the oil in a deep, heavy pan to 170C. Fry 3 or 4 at a time for 3 minutes each side until deep golden. Lift out onto kitchen paper.
6 min - 6
While still hot, dip each koesister in the warm syrup for 30 seconds, turn, then roll in the coconut. Serve warm or cool on the same day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.