20 min cooking time

2 hrs preparation time

Makes 36


6 potatoes, peeled and cubed
125 g (½ block) Clover Mooi River Salted Choice Butter, melted
1 egg, beaten
250 ml (1 cup) Clover Fresh Full Cream Milk
625 g (5 cups) cake flour
10 g (1 packet) instant yeast
60 ml (4 tbsp) sugar
2,5 ml (½ tsp) ground cloves
10 ml (2 tsp) ground cinnamon
2,5 ml (½ tsp) ground cardamom
5 ml (1 tsp) ground ginger
5 ml (1 tsp) whole aniseed

5 ml (1 tsp) salt
5 ml (1 tsp) dried and pounded naartjie peel
750 ml (1 bottle) oil for deep-frying
250 ml (1 cup) desiccated coconut

250 ml (1 cup) sugar
250 ml (1 cup) water


  1. Boil the potatoes in salted water until tender. Drain the potatoes.
  2. Add the butter, egg and a little of the milk to the potatoes and mash it finely with a potato masher. Add the rest of the milk gradually and push the potatoes through a sieve to create a very fine mash.
  3. Mix the cake flour, instant yeast, sugar, cloves, cardamom, cinnamon, ginger, aniseed, salt, and naartjie peel in a large mixing bowl.
  4. Add the potato mixture and mix until smooth.
  5. Cover the mixing bowl with a clean black plastic bag and leave in the sun for approximately one hour until the dough has doubled in volume.

For syrup

  1. Make the syrup while the dough is rising: Heat the sugar and water together over medium heat and stir until the sugar has dissolved. Lower the temperature and cook the syrup for 6 minutes more until it starts to thicken.
  2. Knead down the dough.
  3. Roll out the dough on a flour-strewn surface. Roll portions of the dough into oblong balls.
  4. Leave the balls for approximately 12 minutes to rise again slightly.
  5. Heat the oil until quite warm and fry the koesisters until they turn light golden brown on the outside.
  6. Place on paper towels to absorb the excess oil.
  7. Heat the syrup if necessary. Dunk the koesisters in hot syrup and then roll them in coconut.
  8. Store in an airtight container in the refrigerator.