Prep 2 hrs
Cook 2 hrs
This is a spicy syrup donut that has it's origins in the malay community in cape town, South Africa. Every family has its own version and sunday mornings aint sunday mornings if there are not warm koeksusters with coffee on the table.
- 3 cups cake flour
- 1 teaspoon salt
- 1⁄2 cup sugar
- 1 (10 g) packet dried yeast
- 1 1⁄2 teaspoons dried orange peel (optional)
- 1 1⁄2 teaspoons cinnamon
- 1 1⁄2 teaspoons ground ginger
- 1 1⁄2 teaspoons mixed spice
- 1⁄2 teaspoon ground cardamom
- 1 egg
- 75 g butter or 75 g margarine
- lukewarm milk (and water mixed ,enough to make a soft dough as for bread)
- oil (for deep frying)
- 1 cup sugar
- 1 cup boiling water
- 1 cinnamon stick (optional)
- 1⁄2 cup flaked coconut (or more)
- Sift flour and spices into a bowl.
- Add salt and sugar.
- Add yeast mix to combine.
- Beat egg. Add egg and butter/ marg and rub into flour until mixture resembles fine breadcrumbs.
- Add enough milk/water mixture to make a soft pliable dough like for bread or doughnuts.
- Knead for 10 minutes( this can be done in mixer or bread machine.
- Cover and let rise for 1 hour until double in bulk.
- After rising knock down and roll dough in to long log. Cut dough into 5 cm pieces and shape in to an oblong shape.
- or make into balls.
- Put onto a greased tray and let rise for 20 minutes or double in size.
- deep fry in oil as you would for doughnuts until brown.
- Put some coconut in a plate.
- Prepare syrup.
- Put sugar in saucepan add water and stir till sugar has dissolved.
- Add whole spices if using and bring to a boil.
- Boil for 5 minutes.
- Bring syrup to a simmer and add doughnuts one or two at a time.
- let them simmer on each side for 30 seconds upto a minute.
- Take out and immediatly roll into some cocunut.
- Place into a clean platter and serve.