Ingredients
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6 medium potatoes
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1kg cake flour
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2 cups self-raising flour
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1 pkt instant yeast
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190ml sugar
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1 tablespoon mixed spice
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2 tablespoons fine stick cinnamon
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2 tablespoons aniseed
- 1 teaspoon salt
- 2 teaspoons baking powder
Method
Mix all the dry ingredients in a bowl.
Boil the potatoes until soft, and mash.
Keep the potato water and add more water to make up 750ml of tepid water and add to the mashed potatoes.
Then add 190ml sugar, 1 egg, 125ml butter, and mash until it’s lump free and smooth.
Add this to the dry mix and add water, little by little, until you have a soft dough.
Let it rise for about an hour.
Break off pieces of dough and roll into a ball and allow to rise for another 30 minutes.
Deep fry the koeksisters, dip in syrup and sprinkle with coconut.
For the Syrup:
Mix together in a pot: 4 cups sugar, 3 cups water, stick cinnamon and a blob of butter.
Boil everything together until a syrup is formed.
Recipe courtesy of Colleen Heugh