Cape Malay koesisters

Step 1: Mix 1 ⅛ lb plain flour, ⅓ oz instant dried yeast, 2 ⅛ oz caster sugar, ½ tsp salt, 2 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground cardamom, 1 tsp ground aniseed and 1 tbsp finely grated tangerine or orange zest in a large bowl. Rub in 3 ½ oz mashed potato (cooled, no butter) with your fingertips until it disappears.

Step 2: Beat 2 ⅛ oz butter, 1 egg and most of 1 cup lukewarm milk together, pour in and mix to a soft, slightly sticky dough. Add the rest of the milk only if needed.

Step 3: Knead for 8–10 minutes until smooth and elastic, then cover and leave somewhere warm until doubled.

Step 4: Oil your hands and pinch off pieces the size of a golf ball. Shape each into a smooth oval about 6 cm long and set on an oiled tray, well apart.

Step 5: Cover loosely and leave to rise again until puffy and soft when pressed.

Step 6: Meanwhile, put 10 ½ oz sugar, 1 ¾ cups water and 1 cinnamon stick in a wide saucepan. Stir over a medium heat until the sugar dissolves, then simmer for 5 minutes to a thin syrup.

Step 7: Heat 1 litre sunflower oil in a deep pan over a medium-low heat to 325°F. Fry the koesisters 4–5 at a time, turning, until rich brown all over and they sound hollow when tapped.

Step 8: A common mistake is frying too hot: they look done in 2 minutes but the centres stay raw and doughy. If they brown faster than 5–6 minutes, lower the heat.

Step 9: Drain briefly, then drop the hot koesisters into the gently simmering syrup and turn them for 30 seconds until glossy and coated.

Step 10: Lift out, let the excess syrup drip off, and roll in 3 ½ oz desiccated coconut. Serve warm or at room temperature on the day.