Koesisters, the Cape Malay way

Recipe

Koesisters, the Cape Malay way

Makes 36 koesisters

For those who love the aroma of sweet spices, as much as I do, this is one of the best sweet treats you’ll ever eat. Although this is also a yeast-based dough, deep fried and then covered in a sweet syrup, the flavours are delicate and completely different to plaited, syrupy koeksisters that many South African’s know and love so much. This recipe is originally from Cass Abrahams and I was fortunate enough that she shared it with me, to publish it in my cookbook OnthouKos or Food from the heart. This is the perfect recipe to make as a family. Some can shape the dough, while others fry and roll – a fun and lekker activity. Koesisters and tea is a well-known Cape Malay tradition for a Sunday morning and a plateful of these delicious treats is a much-loved gift to friends and neighbours.

Ingredients

Koesisters

6 medium potatoes, peeled and cubed

250 ml (1 cup) milk

60 ml (¼ cup) oil

60 ml (¼ cup) butter, melted

1 large egg, beaten

1 x 10 g packet instant yeast

60 ml (¼ cup) white or light brown sugar

700 g (5 x 250 ml) cake flour

5 ml (1 tsp) salt

7,5 ml (½ tbsp) ground cinnamon

2,5 ml (½ tsp) ground ginger

2,5 ml (½ tsp) ground cloves

2,5 ml (½ tsp) ground cardamom

5 ml (1 tsp) whole aniseed (optional)

5 ml (1 tsp) finely grated orange, lemon or naartjie rind

sunflower oil for deep-frying

Syrup

500 ml (2 cups) water

500 ml (2 cups) sugar

10 ml (2 tsp) finely grated orange, lemon or naartjie rind

3 cardamom pods, crushed to expose the seeds

1 large cinnamon stick

500 ml (2 cups) desiccated coconut for rolling

Method

1. Koesisters: In a large pot, boil the potatoes in water until soft. Drain and mash potatoes until smooth. Add milk, oil, butter and egg and mash until very smooth so there are absolutely no lumps. Push through a sieve if necessary, or blend with a stick blender.
2. Place instant yeast, sugar, flour, salt and all the spices and rind in a large mixing bowl. Add the potato mixture and knead lightly with your hands to form a smooth dough, but do not overmix.
3. Cover bowl with cling wrap and allow dough to rise in a warm place until doubled in volume (approximately 1-1 ½ hours). This dough is richer and denser than a typical bread dough and takes longer to rise. Turn the dough out onto a lightly floured surface and knead lightly again until smooth. Note, the dough will not bounce back as much, when pressed with a finger, like regular bread dough.
4. Pinch off small balls of dough and roll into cylindrical shapes (about 6 cm x 2,5 cm). Dust a lined baking tray with flour and pack dough on top. Cover with cling wrap and allow to rise in a warm place for 15 minutes.
5. Syrup: Meanwhile, place all the ingredients, except the coconut, in a saucepan and bring to the boil. Stir continuously until the sugar has dissolved completely. Simmer over a low heat until the syrup can form an even layer on the back of a metal spoon. Keep warm.
6. Deep-fry dough in hot oil until golden brown. Break one ball open to make sure it is fully cooked on the inside, but don’t fry them for too long as they will dry out. Remove balls from the oil with a slotted spoon and drain on paper towel.
7. Dunk each koesister in the hot syrup, remove with a clean slotted spoon and allow excess syrup to drip off. Roll koesister in coconut until well coated. Repeat with the remaining dough, syrup and coconut. Serve as soon as possible with coffee or tea.

Tip

1. The smoother and softer the potato and flour mixture, the better the end result.

Photo by Adel Ferriera for LiG Tydskrif‘s Winter 2026 issue