|1 kg||cake flour|
|5 ml||ground ginger|
|5 ml||ground cinnamon|
|2,5 ml||ground cardamom|
|2||naartjies — finely grated zest or orange|
|1 packet||instant dried yeast|
|30 ml||butter — melted|
|125 ml||milk — lukewarm|
|60 ml||custard powder|
|salt — just a pinch|
|oil — for deep frying|
|125 ml||brown sugar|
|125 ml||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 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.