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Serves / Makes

Cooking Time:

< 45 min

Cooking Style:



4 x 250 ml cake flour
100 ml self raising flour
100 ml sugar
1 x 10 g packet instant yeast
2 ml salt
10 ml ground ginger
5 ml ground cinnamon
10 ml ground aniseed
5 ml ground cardamom
125 ml sunflower or canola oil
160 ml LANCEWOOD® Buttermilk
60 ml milk
250 ml hot water
1 large egg, beaten
Oil for deep frying

500 ml water
250 ml sugar
2 pods cardamom
1 stick cinnamon
15 ml butter

To finish:
250 ml desiccated coconut


Mix the cake and self raising flour, sugar, yeast, salt and spices together. Add the oil and rub into the flour mixture to form a crumbly mixture. Mix the buttermilk, milk, water and beaten egg together. Add to the flour mixture and mix to form a soft dough. The dough will be sticky. Moisten your hands with oil and rub over the dough. Cover dough and leave to rise until double in size. This will take 1 – 2 hours. Break pieces of the dough off and roll into small balls. Place on an oiled tray, cover loosely with oiled cling wrap and leave to rise again for 30 minutes. Heat the oil and fry the koesisters in batches until golden brown on both sides. Remove with a slotted spoon and drain briefly on absorbent paper before boiling in the syrup.

Boil the water, sugar, cardamom pods and cinnamon stick together until it becomes slightly syrupy. Add the butter. Remove the cardamom pods and the cinnamon stick. Add a batch of fried koesisters and boil in the syrup for 1 minute. Remove from syrup with a slotted spoon, drain and sprinkle with coconut.

Refrigerate the koesisters for 3 days ahead of boiling them in the syrup. Alternatively they can also be frozen until needed for up to 2 months.

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