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Custard filled koeksisters


Custard koeksisters

Ingredients 21
Servings 20
Time 20 min

Ingredients

  • 1
    kg
    cake flour
  • 5
    ml
    salt
  • 10
    ml
    each ground ginger and cinnamon
  • 2,5
    ml
    ground cardamom
  • finely grated zest of 1 naartjie or orange
  • 1
    sachet instant yeast
  • 125
    ml
    sugar
  • 1
    egg
  • 30
    ml
    melted butter
  • 125
    ml
    lukewarm milk
  • 250
    ml
    water + extra if needed
  • FILLING
  • 60
    ml
    custard powder
  • 375
    ml
    milk
  • 60
    ml
    sugar
  • pinch of salt
  • 125
    ml
    cream
  • TO FINISH
  • oil for deep-frying
  • 125
    ml
    light brown sugar
  • 125
    ml
    desiccated coconut
 

Method

40 min
 

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 clingfilm 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 koesister dough into golf ball-size balls. Heat oil in a saucepan and deep-fry the koesisters in batches until golden brown and done. Drain on paper towels.

7. Mix the sugar and coconut and roll the warm koesisters in the mixture. Cool completely.

8. Make a hole in the bottom of each koesister and pipe in some of the custard mixture.

 

Read more on: custard  |  koeksisters  |  pudding
 

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