500g cake flour
100ml self-raising flour
10ml ground ginger
5ml ground cinnamon
10ml ground aniseed
5ml ground cardamom
30ml custard powder
125ml sunflower oil
250ml cold milk
250ml hot water
20ml active dried yeast
oil for deep frying
Sift flour, sugar and salt into a large mixing bowl. Stir in spices.
Rub in oil until mixture becomes crumbly.
Mix water and milk and dissolve yeast with 5ml sugar in half of milk/water mixture. Rest to froth. Add to flour.
Add remaining milk water with add to flour and mix into a soft dough.
Moisten hands with oil and rub over dough. Cover and set aside in warm place to rise until double in bulk (about 2hrs).
Roll dough out into 5cm thick roll on an oiled surface. Cut into 2cm lengths and shape each into a doughnut shape.
Set aside, covered for 30min to rise again.
Heat oil in saucepan and fry koeksisters for 5min on each side or until golden.
Drain and cool
Sugar in sugar syrup and sprinkle with coconut.