(Pronounced as Cook sisters)
A traditional African donut which is deep fried to be dipped in spicy sugar syrup.
I love the ginger cinnamon flavour of these donuts.
For the syrup – make the day before
1 cup water
1/2 cup sugar(I have used brown sugar)
pinch of salt
2-1/2tsp Cream of Tartar
1 tsp Ginger grated
1 Tbsp Lemon juice
1 Cinnamon stick(I have used 1/2 spn of Cinnamon powder)
For the dough
1/2 Self-raising flour( I have used wheat flour)
pinch of salt
1 Tbsp Butter
1/4 spoon Baking powder
1 spn sugar
Milk less than 1/4 cup
1 spn Cream
1 Egg( I have substituted egg with 1 tablespoon Greek yogurt.
1. The day or night before, make the syrup. Heat the water until warm and then add the rest of the ingredients. Bring to a boil then reduce the heat and simmer for ten minutes, stirring to make sure that all the ingredients dissolve. After ten minutes, take the syrup off the heat and allow to cool to room temperature before placing the syrup in the fridge. Leave the cinnamon stick and ginger floating in the syrup.
2. On the second day, make the dough. Place the dry ingredients in a bowl and mix together. Then add the butter and either rub it in to the dough with your fingers.Next add the milk, cream, and eggs and mix well. Roll the dough into a ball, wrap it in plastic wrap and place it in the fridge for at least thirty minutes.
Roll the dough out to between a 1/2-1 cm in thickness and then cut into strips about 1cm in width and 6cm in length. Take three of them and press the ends together on one end before plaiting it. When the plait is finished, press the other ends together.
4. Heat a pan with about an inch of vegetable oil on low until it starts sizzling when you place a tiny piece of dough in the oil.
Now deep fry the plaited dough and once done immerse them in the syrup one by one.Once it’s coated with sugar syrup arrange them in a plate.
You may give different shapes.