Ingredients:
Dough:
480 g cake flour
48 g self-raising flour
80 g sugar
10 g instant yeast
2 ml salt
10 ml ground ginger
5 ml ground cinnamon
10 ml ground aniseed
5 ml ground cardamom
125 ml sunflower oil or canola oil
160 ml LANCEWOOD® Buttermilk
60 ml milk
250 ml hot water
1 large egg, beaten
oil for deep frying
Syrup:
500 ml water
250 ml sugar
2 cardamom pods
1 cinnamon stick
15 ml butter
To finish:
250 ml desiccated coconut
