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