Custard Filled Koeksisters
A koeksister is a traditional Afrikaner confectionery made of fried dough infused in syrup or honey. It should not be confused with the similar-sounding Cape Malay koeksister, which is a fried ball of dough that's rolled in desiccated coconut.
- 1kg cake flour
- 5ml salt
- 10ml each ground ginger and cinnamon
- 2,5ml ground cardamom
- finely grated zest of 1 naartjie or orange
- 1sachet instant yeast
- 125ml sugar
- 1 egg
- 30ml melted butter
- 125ml lukewarm milk
- 250ml water + extra if needed
- 60ml custard powder
- 375 ml milk
- pinch of salt
- 125ml cream
- oil for deep-frying
- 125ml light brown sugar
- 125ml desiccated coconut
1. Mix the flour, salt, spices, zest, yeast, and sugar in a large mixing bowl and make a well in the middle.
2. Whisk the egg, butter, milk, and water and pour some into the well in the flour mixture. Stir with a fork. Add a little egg mixture at a time, stirring until the mixture becomes sticky. Knead until a soft dough forms.
3. Knead the dough for another 5 minutes or until no longer sticky. Transfer to a clean bowl, cover with a tea towel and leave in a warm area to rise until doubled in volume.
4. Filling Mix the custard powder with 60ml (¼c) of the milk. Heat the rest of the milk and sugar to just below boiling point, add the custard mixture and stir continuously until thickened. Stir in the salt, cover with cling film and cool completely in the fridge.
5. Whisk the cream until stiff peaks form then fold into the custard. Spoon into a piping bag.
6. To finish Shape the koeksister dough into golf-ball-size balls. Heat oil in a saucepan and deep-fry the koeksisters in batches until golden brown and done. Drain on paper towels.
7. Mix the sugar and coconut and roll the warm koeksisters in the mixture. Cool completely.
8. Make a hole in the bottom of each koeksister and pipe in some of the custard mixtures.
Leave a comment