Ways with koeksisters

Ways with koeksisters

Ways with koeksisters

If you’re a fan of these popular South African style doughnuts, you’ll love our recipe twists.

Baked koeksister pudding
Serves 8 | Takes 40 mins 

Ingredients 

  • 16 koeksisters
  • 500ml cream + extra
  • 30ml brown sugar
  • crème fraîche, to serve

Method

  1. Preheat oven to 180°C. Arrange the koeksisters in a 23cm baking dish and drizzle over the cream. Sprinkle over the sugar.
  2. Bake for about 35 minutes or until the sauce starts to thicken and caramelise. Serve immediately with crème fraîche.

Blue cheese, pear and koeksister tart
Serves 8 | Takes 35 mins 

Preheat oven to 180°C. Line an 11cm x 33cm springform tart tin with puff pastry. Mix together 150g blue cheese, 230g tub cream cheese and 15ml sherry. Spread over the base of the pastry. Sprinkle over 8 chopped koeksisters, 4 cored and quartered pears and 15ml brown sugar. Bake for about 25 minutes or until golden.

Optional: Sprinkle over a few sprigs thyme, leaves picked, and 60ml chopped pecan nuts.

Koeksister ice cream
Serves 6 | Takes 5 mins + freezing

Beat together 385g tin condensed milk, 250ml cream, 380g tin chilled evaporated milk and 5ml vanilla essence until soft peaks form. Fold in 60ml brandy and 125ml chopped koeksisters. Pour into an airtight container and freeze overnight. Stir the ice cream after 3 hours to bring some koeksisters that have sunk to the bottom to the top. Freeze until firm.

Boozy koeksister milkshake
Serves 6 | Takes 5 mins 

Blitz 1L vanilla ice cream, 6 koeksisters, 375ml milk and 80ml Frangelico liqueur until smooth. Serve in glasses dusted with ground cinnamon and topped with an extra koeksister on each rim.

Koeksister squares
Makes 20 | Takes 25 mins 

Line a 20cm baking tray with baking paper. Beat together 200g soft butter and 500ml icing sugar until creamy. Finely chop 12 koeksisters and fold in with 15ml vanilla essence and a 200g packet crushed Marie biscuits. Press into a 20cm baking tray lined with baking paper. Beat 80g soft butter and 5ml vanilla essence until pale. Beat in ½ x 230g tub soft cream cheese until combined. Beat in 250ml icing sugar and zest of 1 lime until it comes together. Spoon over the base and sprinkle with ½ x 50g packet chopped walnuts. Cut into squares.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: DYLAN SWART

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