Cape Malay Doughnuts(Koesisters)
"In the Western Cape, it’s a tradition among Cape Malay families to serve these pillowy, spice syrup–infused, coconut-dusted doughnuts on Sundays, accompanied by milky tea and chatter. This recipe uses mashed potato, which many believe is the secret to a soft, bouncy koesister. You can use dried orange peel instead of mandarin and adjust the spices to your liking. Why not add ground allspice and a little nutmeg too? These koesisters freeze well for up to three months—defrost and bring to room temperature before dunking in the hot syrup. Recipe adapted from Cass Abrahams, Cass Abrahams Cooks Cape Malay: Food from Africa. Read the full article on koesisters...."
INGREDIENTS
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4 large potatoes (mashed), peeled and chopped
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1/2 cup milk, plus more if needed
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4 tablespoons butter, melted
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1 large egg, lightly beaten
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1/4 cup white sugar
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1 packet dry instant yeast
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2 cups all-purpose flour
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1 teaspoon fine sea salt
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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2 teaspoons ground dried or fresh mandarin or orange peel
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1/2 teaspoon ground cardamom
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1/2 teaspoon ground aniseed
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Vegetable oil for deep-frying
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1 cup water
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1 cup white sugar
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2 cardamom pods, lightly crushed
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1 teaspoon dried mandarin peel
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1 cinnamon stick
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Desiccated coconut for dredging
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