Potato Koeksister

Potato Koeksister

Soft spicy koeksister dipped into sugar syrup and rolled in coconut.


4 med potatoes, cubed

4cups cake flour

5ml salt

5ml ground nutmeg

15ml ground cinnamon

15ml ground ginger

15ml whole aniseed

5ml fine aniseed

60ml sugar

1pkt instant dry yeast

30ml butter

250ml warm milk

60ml oil

2 eggs, beaten

Coconut for rolling

Oil for deep frying


Boil potatoes and mash smooth while still hot. (Mix in a little potato water to make mash soft and smooth.) Sift flour with salt, spices and sugar. Sprinkle over yeast and mix through. Melt butter and add milk, oil and beaten eggs. Mix well and add to potatoes. Make well in centre of flour and add warm milk mixture. Mix into a soft dough. Place on working surface and knead for about 15mins into soft, smooth and elastic-like dough to develop the gluten. Place in a lightly oiled bowl. Lightly oil top of dough and cover with plastic wrap. Place in a warm place to double in size. On a lightly oiled surface, roll dough into two sausages. Cut into equal size portions and shape like a koeksister.

Leave on greased table to double in size for about 10-15mins, lifting koeksister gently and shaping if needed. Fry in moderately heated oil until golden brown on both sides. Take care that the oil is moderately hot in order for koeksister not to absorb oil. Drain on absorbent paper and allow to cool. Dip koeksister in sugar syrup over low heat. Roll in coconut.

NB: Koeksister can be frozen for up to 3 months before syruping. Thaw at room temperature and sugar as normal.

Making syrup

2½ cups sugar

2 cups water

Allow to simmer over low heat until syrupy.

Variation: Add two pieces stick cinnamon and two cardamom pods while boiling syrup.

Share this post

Post Comment