Koeksisters are very addictive cake-like bite-sized doughnuts with spicy cinnamon sugar, much less traditional compared to the braided koeksisters. Perfect as snacks and even for breakfast!
In the category of African fried dough- puff puff, African doughnuts, Nigerian buns, mandazi, -these bad boys right here, known as koeksisters get my vote for the lightest, fluffiest, airiest fried dough out there. Hands down! And it is tasty too!
As a food blogger, there are some recipes you make that you have to quickly get out of the house because you would eat the whole thing. People, this one, I could not bring myself to do it.
I am ashamed to say this, I had some leftovers and ate them, first thing in the morning, right out of the freezer, and only saved about 3 balls for my son.
What? At least, I left some for him. Just kidding, I made him another batch – they are easy to make.
Yes, they are addictive so be warned. And you will get hooked! Yes, no arrogance here, you just have to make them to appreciate.
One koeksister quickly leads to the next and before you know it you would have already gobbled about 7 within the first 10 minutes of frying.
This koeksister or some would refer to them as the Cape Malay ‘koesister’ (minus the ‘k’). It is the less traditional twisted or braided koeksisters more of a cake doughnut with spicy cinnamon sugar or if you prefer coated them in coconut flakes.
Can you believe it; I refrained from using coconut when I had the opportunity? Ok, I just sprinkle some for the pictures.
Enjoy these treats here with a cup of Chai Tea Latte for that wonderful combo.
If you prefer a more traditional one, then check out my braided Traditional Koeksisters.
Koeksisters Recipe
Ingredients
- 3 tablespoons water
- 2¼ teaspoons dry yeast
- ¼ cup sugar
- 2 1/4 cups all purpose flour
- ¾ teaspoon salt
- 3 egg yolks
- ¼ cup milk
- 3 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Oil for deep-frying
Cinnamon Cardamom Sugar
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 2 teaspoon cinnamon powder
Instructions
- In a large bowl combine yeast, and water in a warm place for about 5 minutes.
- In a microwave, warm milk, butter and sugar until butter is melted about I minute. Set aside
- Using a hand mixer, mix in salt and 2 cups flour with the yeast mixture, until well combined. Add egg yolks, then slowly add the warm butter mixture and vanilla until dough is fully combined. If dough too stick add more flour
- Cover with a damp cloth and sit in a warm place until double in size.
- Punch dough down and place on a floured board, cut in about 25-30 pieces, roll in a ball, arrange in a single layer, let in a rise for about 15 minutes.
- While dough is raising combine sugar, cardamom, ginger and cinnamon set aside.
- In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is 350 degrees.
- When ready gently place a few balls at a time into saucepan
- Fry for a few minutes until the bottom side is golden brown.
- Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Use a large spoon or something like that to take it out of the oil. I usually place them in the cinnamon sugar and roll until it is coated with cinnamon sugar
Tips & Notes:
. Rub hands with oil when rolling dough into balls or dust with flour.
Nutrition Information:
Kei says
Do these donuts taste like puff puff (minus the cinnamon cardamon sugar)?
Can I warm the butter, milk and sugar in a pan if I don’t have a microwave?
Thank you.
Fei says
These look delicious
However they are definitely not the Cape Malay “Koesisters”.
The Koesister has many other spices in addition to cinnamon and it’s dipped in sugar syrup then sprinkled with desiccated coconut.
This looks more like another Malay treat called a “bolla”.
ImmaculateBites says
Thanks . I have the other version here https://www.africanbites.com/traditional-koeksisters/. Thanks for stopping by.
Kiran says
Is it had frozen / Room Temp / Hot
ImmaculateBites says
Hi Kiran! These are best eaten warm :).
Michael says
Could you tell me what you mean by “bullion powder”?
ImmaculateBites says
Bouillon powder is a replacement of stock cubes – it’s optional in most recipes
Johlene Orton says
These look delicious but being a native South African I definitely prefer the traditional braided type. The crunchiness on the outside combined with the juiciness on the inside… Oh boy now I miss home!! 🙂
ImmaculateBites says
Thanks Jolene! I know what mean about the crunchiness of the braided one. It definitely has an appeal to it.
Pat Wallis says
you can make baking powder ones, not as nice but easier!
Razena | Tantalisemytastebuds.com says
Typically we have koesisters with coffee on a Sunday morning for breakfast. However, they are dipped in hot sugar syrup before getting a sprinkling of coconut. Every neighborhood used to have at least one or two ladies who made hot koesisters for sale on Sunday mornings. Unfortunately that seems to be another dying tradition of the Cape Malay community and we end up buying them from shops.
PS… The traditional Koeksister shape is flatter and more elongated, whilst bollas (the donut hole equivalent) are usually round. Those are also dipped in hot sugar syrup but use baking powder instead of yeast for leavening. When I saw the picture I actually thought it was bollas.
ImmaculateBites says
Hi Razena!Thanks for sharing!
folakemi says
Look delish and I’m so trying this! Pls how long can it keep outside the refridgerator?or can preservatives be used?
ImmaculateBites says
I have never tried leaving at room temperature for too long- about a couple of hours would do.
Sara says
Made this and the kids loved !
ImmaculateBites says
Kids always go crazy for this – I glad your kids were not disappointed.
Jessica (bakecetera) says
these look delicious! and i love how you served them in the rolled up newspaper 🙂 just like from the markets!
ImmaculateBites says
Yes, that’s how it is usually served . Thanks for stopping by!
dina says
i tried the traditional kind at a south african restaurant in nyc. they were delicious. i love fried dough, so i love them. both versions sound amazing to me!
ImmaculateBites says
Dina, it is hard to pick a favorite!