Koesisters

Mix flour, spices, sugar and salt. Add butter and rub in.

Combine milk and water in a jug and add yeast. Mix well.

Add oil and egg to milk and combine.

Add wet ingredients to the dry ingredients and combine to form a smooth dough.

Gently knead on a floured surface to work the gluten.

Cover in a mixing bowl and leave to rise for 45 Minutes to 1 Hour.

Remove risen dough form bowl and knead for another two minutes to redistribute the yeast in the dough.

Cover hands with a little oil and roll dough into a long sausage about 4cm thick.

Cut the dough into 3cm pieces and place onto a baking sheet to prove for about 30 Minutes.

Heat oil in a deep pot.

Stretch each piece of dough into an oval shape before deep frying.

Remove once golden brown on each side and drain on paper towel.

In a large pot, combine all the ingredients. Bring to the boil, stirring to avoid the sugar burning.

When the syrup becomes slightly thicker, boil batches of koesister for about 1 to 2 Minutes and remove with a slotted spoon.

Toss the sticky koesisters in coconut and serve within 2 Hours.