lunch at the purple house in the bo-kaap + koe(k)sisters
  • 500g cake flour
  • 100ml sugar
  • 2ml salt
  • 10g (20 ml) instant dried yeast
  • 10ml ground ginger
  • 10ml ground cinnamon
  • 10ml ground aniseed
  • 5ml ground cardamom
  • 125ml vegetable oil
  • 1 egg
  • 200ml milk
  • 200ml water
  • desiccated coconut
  • Syrup
  • 500ml water
  • 250ml sugar
  • 1ml bicarbonate of soda
  • 10ml butter
  1. Sift together flour, sugar, salt, yeast and spices into a bowl. Lightly mix together the oil and egg, and mix thoroughly into the dry ingredients.
  2. Mix together milk and water, heat to blood temperature, and mix in to form a soft dough. Place in an oiled bowl, cover and set aside in a warm spot until double in bulk (about 2 hours, depending on the weather).
  3. Roll out with your hands on a lightly oiled surface into a sausage about 5cm thick. Cut into 2cm lengths, form into flattened doughnut shapes and arrange on a tray; leave space for rising. Cover and set aside for about 30 minutes until double in size.
  4. SYRUP Bring the water and sugar to the boil in a large saucepan, stirring until the sugar dissolves. Boil uncovered for about 5 minutes until thickened to a light syrup. Stir in the bicarb and butter.
  5. Deep fry the koesisters in medium-hot oil for about 5 minutes, turning constantly, until golden, crisp and cooked through. Drain briefly on kitchen paper. Add to the syrup and simmer gently for about 30 minutes. Lift onto a serving plate and sprinkle with coconut.
Recipe by Anél Potgieter at