Instructions

1. Place the Flour, Self-Raising Flour, Sugar, Salt, Ginger, Cinnamon, Anise, Cardemom and the grated Tangerine Peel in a large bowl – mix to combine – add the Oil, rub into the dry ingredients until crumbly
2. Mix the Milk and Water – divide into two smaller bowls – add the Yeast and Sugar to the one bowl and stir until dissolved – add the Egg to the other bowl, with the remaining Milk/Water mixture – beat well
3. Add first, the Milk/Water/Yeast to the Flour mixture, stir – add the Milk/Water/Egg also to the Flour mixture – mix until you have a soft dough - see note below – cover and leave 2 hours to rise (double in size)
4. Roll out the dough (on a floured base) to an approximate 5 centimeters (2 inch) thickness – cut into small squares – 2 1/2 centimeters (1 inch) – cover and leave to rise another 30 minutes
5. SYRUP: Boil the Sugar, Water, Cinnamon stick and Cardemom together until the Sugar has dissolved – this syrup must be kept warm all the time (not boiling, low heat – only to keep warm)
6. Heat the Oil for deep-fry to a medium heat – place a few pieces of dough in the Oil and fry 3 – 4 minutes until golden and cooked through – drain on paper towel and then dunk into the hot syrup for 30 seconds, turning and making sure the whole koeksister is covered, and some of the syrup has been absorbed
7. Finally, roll into the Coconut and place on a cooling rack to cool completely