20 min cooking time
2 hrs preparation time
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
- Boil the potatoes in salted water until tender. Drain the potatoes.
- 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.
- Mix the cake flour, instant yeast, sugar, cloves, cardamom, cinnamon, ginger, aniseed, salt, and naartjie peel in a large mixing bowl.
- Add the potato mixture and mix until smooth.
- 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.
- 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.
- Knead down the dough.
- Roll out the dough on a flour-strewn surface. Roll portions of the dough into oblong balls.
- Leave the balls for approximately 12 minutes to rise again slightly.
- Heat the oil until quite warm and fry the koesisters until they turn light golden brown on the outside.
- Place on paper towels to absorb the excess oil.
- Heat the syrup if necessary. Dunk the koesisters in hot syrup and then roll them in coconut.
- Store in an airtight container in the refrigerator.