Koeksisters – very addictive cake-like bite-sized doughnuts with a spicy cinnamon sugar , a 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 it 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 left over 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 hook! 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 a 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 with a cup of chai tea featured here
If you prefer a more traditional koeksister like this one featured below go here
Koeksisters - very addictive cake-like bite-sized doughnuts with a spicy cinnamon sugar , a much less traditional compared to the braided koeksisters. Perfect as snacks and even for breakfast!
- 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
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 2 teaspoon cinnamon powder
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In a large bowl combine yeast, and water in a warm place for about 5 minutes.
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In a microwave, warm milk, butter and sugar until butter is melted about I minute. Set aside
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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
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Cover with a damp cloth and sit in a warm place until double in size.
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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.
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While dough is raising combine sugar, cardamom, ginger and cinnamon set aside.
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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.
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When ready gently place a few balls at a time into saucepan
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Fry for a few minutes until the bottom side is golden brown.
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Turn the ball over and fry for a few more minutes until the other side is golden brown.
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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
.Start with 2 cups flour if dough to sticky add some more not more than 1/4 cup
. Rub hands with oil when rolling dough into balls or dust with flour.
Could you tell me what you mean by “bullion powder”?
Bouillon powder is a replacement of stock cubes – it’s optional in most recipes
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!! 🙂
Thanks Jolene! I know what mean about the crunchiness of the braided one. It definitely has an appeal to it.
you can make baking powder ones, not as nice but easier!
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.
Hi Razena!Thanks for sharing!
Look delish and I’m so trying this! Pls how long can it keep outside the refridgerator?or can preservatives be used?
I have never tried leaving at room temperature for too long- about a couple of hours would do.
Made this and the kids loved !
Kids always go crazy for this – I glad your kids were not disappointed.
these look delicious! and i love how you served them in the rolled up newspaper 🙂 just like from the markets!
Yes, that’s how it is usually served . Thanks for stopping by!
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!
Dina, it is hard to pick a favorite!