Recipe for 100 Koesisters

Traditional Cape Malay Koesisters

Salwaa’s Cape Malay Cooking

Traditional Cape Malay Koesisters are sweet spicy doughnut like balls of goodness. The big difference though is that koesister are loaded with earthy warm spices. Some of the ground spices used are cardamom, cinnamon and aniseed amongst others.

Koesisters are traditionally eaten on Sundays for breakfast although it can and will be enjoyed at any time!

Unsyruped koesisters can be frozen, defrost when needed and syrup following my video here.

I find grinding whole spices gives a delicious rich flavour to koesisters. If you’re not able to grind your spices, then I would suggest buying enough to use immediately or store your spices in an airtight container in the freezer to preserve the flavours. You’ll find all the spices readily available from your local supermarket or spice shop.

Save your satsuma / naartjie peels, dry it out in the oven or sun (if you lucky to live to live where it hot most of the time) and grind it into a powder.

A few tips; set enough time aside for the whole process. This will take a whole morning or afternoon from start to finish. Whilst the dough is rising you can watch your favourite tv show or a movie or catch up with my video tutorials, lol!

I’ve been asked many times to share my recipe for making koesisters in bulk. So here follows my recipe.

This is a good way of generating an extra income for you, working from home. Spread the word and start selling koesisters in your area!

Remember, you’ll need an extra large bowl for mixing.

Ingredients to make 100 Cape Malay Koesisters

2kg cake / plain / all purpose flour

3 heaped tablespoons ginger powder

3 heaped tablespoons cinnamon powder

4 teaspoons cardamom powder

6 tablespoons aniseed powder

3 tablespoons whole aniseed

4 level teaspoons mix spice

4 teaspoons ground naartjie / satsuma peel

4 packets instant yeast (7g or 10g)

2 cups sugar

1 teaspoon salt

4 eggs

1/2 cup cooking oil

4 cups hot water

2 – 2½ cups milk

3 litres oil for deep frying


Add and mix all the dry ingredients into a very large bowl.

Measure and mix the wet ingredients in a separate bowl.

Add the wet ingredients into the dry ingredients. Mix well until a soft dough forms.

Cover with plastic wrap and set aside in a warm place to rise until double in size.

When the dough has risen, pour some oil into a plate or bowl. Dip your fingers into the oil to prevent the dough from sticking to your hands. Divide the dough into small pieces, the size of a golf ball, approximately.

You’ll get about 100 – 108 pieces of dough. Roll the dough into smooth balls and place onto a lightly oiled surface.

Allow the koesister balls to rise until double in size. Meanwhile, heat the oil in a large pot or saucepan. Once the oil is hot and the koesisters have risen, turn the flame lower to medium/high.

Gently pull the koesister balls into an oblong shape and fry until browned, about two minutes on each side. Remove from the oil using a slotted spoon and drain on absorbent kitchen paper.

Watch my video tutorial for more tips and to see my method.

Koesister Video Tutorial
How to sugar / syrup koesisters

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About Cape Malay Cooking & Other Delights

Cape Malay Home Cooking made easy. The Muslim community has also had a large influence on the cooking of South Africa. Cape Malay cuisine is delicious. It usually consists of a combination of fruit, spices, vegetables and meat. Using my cooking know how to inspire everyone to cook the food they love. Here you will find tried and tested simple and delicious recipes for relaxed home cooking that go far beyond baking. From easy soups and roasts to delicious breads, deserts, stews, etc… All the recipes seen here are prepared in my kitchen with photos taken by my family and me. So please don’t expect professional photography or styling, it’s just the way we have our meals on a normal day! My motto is: "Give a man a plate of food and you've fed him for the day. Teach a man to cook and you feed him for a lifetime" - Cape Malay Cooking & Other Delights

Posted on 09/12/2022, in Bulk Cape Malay Koesisters, Koesisters and tagged , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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