Traditional Cape Malay koeksisters
Picture Credit: Unknown
@homemade_addict2
Ingredients

4 cups all-purpose flour
2 cups self rising flour
100 ml sugar
10 ml baking powder
5ml salt
2 pack (20 g instant dry yeast)
10 ml ground cinnamon
10 ml ground ginger
10 ml whole aniseed
5ml ground aniseed
5 ml fine cardamom
500 ml lukewarm water
500 ml lukewarm milk
5 tbsp butter, melted
1 egg jumbo egg
oil for frying
200 g desiccated coconut

For the syrup
3 Cups water
3 Cups sugar
2 ml fine cardamom
1 cinnamon stick

Mix the flour, yeast, sugar, salt, and all the spices in a mixing bowl.
Add the milk, water, butter and egg and mix well to form a wet dough.

Cover the dough and allow it to rise until double in volume. (about 1 hour)
Knock the dough back and turn it out on a well-floured surface.
With floured hands, form the dough into oval shapes, and place on floured area. Leave a little space between the koesisters to allow rising

Allow the koesister to rise on surface for 15 minutes then start to heat the oil for deep frying.
Deep fry the koesister until a dark golden brown, remove with a slotted spoon and drain on a paper towel.

Syrup:

Add all the syrup ingredients to a saucepan and bring to a boil.
Reduce until the syrup forms a film on the back of a spoon. Too thick a consistency will stop the koesisters from absorbing the syrup.
Dip the koesisters in the hot syrup for about a minute and coat with desiccated coconut. Add a bit of hot water to the syrup after each batch to prevent the syrup from thickening too much.
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