makes 36

The success of this recipe depends on the smoothness of the potato mixture.

6 medium potatoes, peeled and cubed

250ml milk

60ml vegetable oil

60g butter, melted

1 large egg, lightly beaten

1 packet (10ml) instant yeast

60ml sugar

1 250ml flour

5ml salt

7ml ground cinnamon

5ml ground ginger

2ml ground cloves

5ml ground naartjie peel

2ml ground cardamom

5ml whole aniseed

Vegetable oil for deep frying


250ml water

250ml sugar

2 cardomom pos

1 stick cassia

Dessicated coconut for sprinkling over

Boil potatoes in water until soft. Drain and mash roughly. Add milk, oil, butter and egg, and mash well making sure there are absolutely no lumps. Place yeast, sugar, flour, salt and all the spices in a large mixing bowl. Add mashed potato mixture and mix well to form a smooth dough.  Cover dough with cling wrap and leave in a warm place to rise until doubled in volume (about 1 hour). Knock down the dough and turn out onto a well-floured surface. Form into oblong shapes (60mm by 25 mm) and allow to rise for 15 minutes.  Deep fry in hot oil until golden brown. Remove with a slotted spoon and drain on paper towel. To make syrup, place all ingredients in a saucepan and bring to the boil. Stir over low heat until syrup forms a film on the spoon. Dip koeksisters in hot syrup and sprinkle with coconut on all sides.

Recipe:  Cass Abrahams, Cass Abrahams Cooks Cape Malay:  Food from Africa

Food Styling:  Pete Goffe-Wood, PGW Eat