In the Western Cape, it’s a tradition among Cape Malay families to serve these pillowy, spice syrup–infused, coconut-dusted doughnuts on Sundays, accompanied by milky tea and chatter. <br /> <br />This recipe uses mashed potato, which many believe is the secret to a soft, bouncy koesister. You can use dried orange peel instead of mandarin and adjust the spices to your liking. Why not add ground allspice and a little nutmeg too? These koesisters freeze well for up to three months—defrost and bring to room temperature before dunking in the hot syrup. <br /> <br />Recipe adapted from Cass Abrahams, <em>Cass Abrahams Cooks Cape Malay: Food from Africa</em>. Read <a href="https://food52.com/blog/20621">the full article on koesisters</a>.

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