Rooibos Heritage Koesisters
Rooibos Heritage Koesisters Recipe by Chef Huwitt Strydom
Koesister Dough (12 Portions)
|
Ingredient |
Weight |
|
Cake flour |
500 g |
|
Fine caster sugar |
50 g |
|
Instant yeast |
7 g |
|
Ground cinnamon |
4 g |
|
Ground cardamom |
2 g |
|
Ground ginger |
3 g |
|
Ground aniseed |
1 g |
|
Fine salt |
6 g |
|
Whole milk |
220 g |
|
Water |
80 g |
|
Unsalted butter, melted |
40 g |
|
Egg |
50 g |
|
Vanilla |
3 g |
Method:
Combine dry ingredients.
Whisk milk, water, egg and vanilla.
Add wet to dry; gradually incorporate butter.
Knead 8–10 min until smooth.
Cover and rest at 25–27°C for 60–75 min.
Knock back, divide into 12 × ~75 g pieces, shape into ovals and rest 15 min.
Fry at 170–175°C until deeply golden, turning regularly.
Drain on a rack.
Rooibos Syrup
|
Ingredient |
Weight |
|
Water |
300 g |
|
Rooibos |
12 g |
|
Caster sugar |
220 g |
|
Glucose |
30 g |
|
Lemon juice |
12 g |
|
Orange peel |
3 g |
|
Cinnamon stick |
1 |
|
Cardamom pods, crushed |
3 |
Method:
Steep rooibos in 300 g water at ~95°C for 8 min; strain.
Combine 250 g infusion with sugar, glucose, orange peel, cinnamon and cardamom.
Simmer to 106–107°C.
Add lemon juice, strain and cool.
Brush lightly over fried koesisters; do not soak.
