Koeksisters are very addictive cake-like bite-sized doughnuts with spicy cinnamon sugar, much less traditional than the braided koeksisters. Perfect for snacks and breakfast!
In the category of African fried dough—with puff puff, African doughnuts, Nigerian buns, and mandazi—these bad boys here, known as koeksisters, get my vote for the lightest, fluffiest, airiest fried dough out there. Hands down! And they’re super tasty, too!
As a food blogger testing recipes, sometimes I have to get them out of the house fast because I’d eat the whole thing. People, I couldn’t bring myself to get rid of this one. I’m ashamed to say that even though I froze them to save myself, I ate them right out of the freezer the next morning. I managed to save three for my son; I told him it was a small batch.🤫
They’re highly addictive, so be warned that you’ll get hooked! No arrogance here; you just have to make them to appreciate them.
What Are Koeksisters?
One koeksister quickly leads to the next, and before you know it, you’ll have gobbled about half the batch in the first 10 minutes from the frying pan.
This koeksister, or Cape Malay ‘koesister’ (minus the ‘k’), is easier than the traditional twisted or braided koeksisters. They’re more like a cake doughnut with spicy cinnamon sugar or coconut flakes.
Can you believe I refrained from using coconut when I had the opportunity? Ok, I did sprinkle some on for the pictures.
What You Need
- Yeast – Activate it with water for perfectly fluffy doughnuts. If it doesn’t start foaming within a few minutes, it’s time for fresh yeast.
- Liquids – Milk, butter, and sugar provide moisture and sweetness.
- Dry Ingredients – All-purpose flour and salt are the base. All-purpose gluten-free flour should work fine.
- Egg Yolks – Besides a beautiful golden color, it provides extra fat for soft, melt-in-your-mouth goodness. And a splash of vanilla extract definitely won’t hurt.
- Oil – A neutral-flavored oil with a high smoke point is best for deep-frying. Canola, vegetable, peanut, and avocado oil are suitable.
- Cinnamon Cardamom Sugar – Brown sugar, white sugar, cardamom, ginger, and cinnamon are typical South African spices for sweets.
How to Make Koeksister
- Activate Yeast – In a large bowl, combine yeast and water and activate in a warm place for about 5 minutes. (Photo 1)
- Heat Liquids – In a microwave, warm milk, butter, and sugar until the butter melts, about a minute. Set aside until cool enough not to kill the yeast.
- Combine – Mix the salt and 2 cups flour into the yeast mixture with a hand mixer until well combined. Add egg yolks, then slowly add the warm butter mixture and vanilla until the dough is thoroughly combined. Add more flour if the dough is too sticky. (Photos 2-3)
- Rise – Cover with a damp cloth and set in a warm place until doubled in size. (Photo 4)
- Form Koeksisters – Punch the dough down and place it on a floured board. Cut it into 25-30 pieces, roll into balls, arrange them in a single layer, and let rise for about 15 minutes.
- Spiced Sugar – Combine the sugar, cardamom, ginger, and cinnamon while the dough rises. Set aside. (Photos 5-6)
- Heat Oil – Pour cooking oil into a large saucepan until it’s at least 3 inches (or about 5 centimeters) deep. (Too little oil will make flatter donuts). Heat on medium until oil reaches 350℉ (180℃).
- Fry – When ready, gently place a few balls at a time into the hot oil. Fry for a few minutes until the bottom side is a beautiful golden brown. (Photo 7)
- Flip – Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Serve – Use a large spoon or something similar to remove the donuts from the oil. I usually roll them in the cinnamon sugar until coated and enjoy. (Photo 8)
What Goes With Koeksister
These guys are best hot off the stove. Enjoy these treats with a cup of chai tea latte for a wonderful breakfast combo.
If you prefer a more traditional one, check out my recipe for braided Traditional Koeksisters.
Koeksisters Recipe
Ingredients
- 3 tablespoons (45ml) water
- 2¼ teaspoons (one packet) dry yeast
- ¼ cup (50g) sugar
- 2¼ cups (270g) all-purpose flour
- ¾ teaspoon (4g) salt
- 3 egg yolks
- ¼ cup (60ml) milk
- 3 tablespoons (42g) unsalted butter
- 1 teaspoon (5ml) vanilla extract
- Oil for deep-frying
Cinnamon Cardamom Sugar
- ¼ cup (55g) brown sugar
- ¼ cup (50g) white sugar
- 1 teaspoon (3g) ground cardamom
- 1 teaspoon (3g) ground ginger
- 2 teaspoon (6g) ground cinnamon
Instructions
- In a large bowl, combine yeast and water and activate in a warm place for about 5 minutes.
- In a microwave, warm milk, butter, and sugar until the butter melts, about a minute. Set aside until cool enough not to kill the yeast.
- Mix the salt and 2 cups flour into the yeast mixture with a hand mixer until well combined. Add egg yolks, then slowly add the warm butter mixture and vanilla until the dough is thoroughly combined. Add more flour if the dough is too sticky.
- Cover with a damp cloth and set in a warm place until doubled in size.
- Punch the dough down and place it on a floured board. Cut it into 25-30 pieces, roll into balls, arrange them in a single layer, and let rise for about 15 minutes.
- Combine the sugar, cardamom, ginger, and cinnamon while the dough rises. Set aside.
- Pour cooking oil into a large saucepan until it's at least 3 inches (or about 5 centimeters) deep. (Too little oil will make flatter donuts). Heat on medium until oil reaches 350℉ (180℃).
- When ready, gently place a few balls at a time into the hot oil. Fry for a few minutes until the bottom side is a beautiful golden brown.
- Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Use a large spoon or something similar to remove the donuts from the oil. I usually roll them in the cinnamon sugar until coated and enjoy.
Tips & Notes:
- Start with 2 cups flour. If the dough is too sticky, add more flour but not more than ¼ cup.
- Rub hands with oil when rolling dough into balls or dust with flour.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Joy says
Can these or the traditional ones be baked?
Imma says
I’ve never tried it, but don’t see why they wouldn’t be good baked. A light spray of oil before going into the oven may help them crisp up. Let me know how they turn out.
Kei says
Do these donuts taste like puff puff (minus the cinnamon cardamon sugar)?
Can I warm the butter, milk and sugar in a pan if I don’t have a microwave?
Thank you.
Fei says
These look delicious
However they are definitely not the Cape Malay “Koesisters”.
The Koesister has many other spices in addition to cinnamon and it’s dipped in sugar syrup then sprinkled with desiccated coconut.
This looks more like another Malay treat called a “bolla”.
ImmaculateBites says
Thanks . I have the other version here https://www.africanbites.com/traditional-koeksisters/. Thanks for stopping by.
Kiran says
Is it had frozen / Room Temp / Hot
ImmaculateBites says
Hi Kiran! These are best eaten warm :).
Michael says
Could you tell me what you mean by “bullion powder”?
ImmaculateBites says
Bouillon powder is a replacement of stock cubes – it’s optional in most recipes
Johlene Orton says
These look delicious but being a native South African I definitely prefer the traditional braided type. The crunchiness on the outside combined with the juiciness on the inside… Oh boy now I miss home!! 🙂
ImmaculateBites says
Thanks Jolene! I know what mean about the crunchiness of the braided one. It definitely has an appeal to it.
Pat Wallis says
you can make baking powder ones, not as nice but easier!
Razena | Tantalisemytastebuds.com says
Typically we have koesisters with coffee on a Sunday morning for breakfast. However, they are dipped in hot sugar syrup before getting a sprinkling of coconut. Every neighborhood used to have at least one or two ladies who made hot koesisters for sale on Sunday mornings. Unfortunately that seems to be another dying tradition of the Cape Malay community and we end up buying them from shops.
PS… The traditional Koeksister shape is flatter and more elongated, whilst bollas (the donut hole equivalent) are usually round. Those are also dipped in hot sugar syrup but use baking powder instead of yeast for leavening. When I saw the picture I actually thought it was bollas.
ImmaculateBites says
Hi Razena!Thanks for sharing!
folakemi says
Look delish and I’m so trying this! Pls how long can it keep outside the refridgerator?or can preservatives be used?
ImmaculateBites says
I have never tried leaving at room temperature for too long- about a couple of hours would do.
Sara says
Made this and the kids loved !
ImmaculateBites says
Kids always go crazy for this – I glad your kids were not disappointed.
Jessica (bakecetera) says
these look delicious! and i love how you served them in the rolled up newspaper 🙂 just like from the markets!
ImmaculateBites says
Yes, that’s how it is usually served . Thanks for stopping by!
dina says
i tried the traditional kind at a south african restaurant in nyc. they were delicious. i love fried dough, so i love them. both versions sound amazing to me!
ImmaculateBites says
Dina, it is hard to pick a favorite!