Dot’s Koeksisters (South African Doughnut) recipe

500g flour (3 cups)

5ml baking powder

5ml salt

10ml cardamom powder (2 teaspoons)

10ml nutmeg powder

10ml cinnamon powder

10ml mixed spice powder

60ml sugar

Optional: 10ml grated mandarin/ orange/clementine/orange peel. I prefer mandarin peel.

For deep frying these koeksisters you need 500-750ml of oil, vegetable oil is fine.

Cover with cling wrap (seal completely) and set aside in a warm place in order to allow the dough to rise (usually takes about 1 hour).

Once dough has reached twice its size, rub some cooking oil onto a flat surface (kitchen counter or table). Knead dough for 2 minutes.

Break off a golf ball sized piece of dough of approximately 40 grams each and roll them between palms to get a smooth ball then put them down to rise a second time.

In a deep pan heat 750ml of oil. When the oil is hot enough take one ball at a time and gently stretch it into an oblong shape then place it into the hot oil.

Turn when it reaches a golden brown colour. When the second side is the same colour as the first, remove from the oil and drain on a paper towel. Fry until all the balls have been fried. This usually makes between 3-4 dozen koeksisters.

When the koeksisters are completely cooled you may bag some and freeze for later use. To eat immediately follow steps below and give them a syrup coating and sprinkling of desiccated coconut and serve with freshly brewed coffee.