Step 1

Blitz the wet mixture ingredients together to form a smooth paste. A stick blender works well for this.

Step 2

Mix the dry ingredients, WITHOUT the salt together in a bowl.

Step 3

Pour the wet mixture into the flour mixture while stirring to incorporate to a shaggy mess, and then sprinkle on the salt. Leave to rest for 30 minutes.

Step 4

MixerAfter the rest, knead the dough to full gluten with a mixerForm a ball and the place in a covered container and leave to ferment for until it just starts to rise. Approx 60 minutes at 25 deg.Place the dough in the fridge (6º) overnight.By handAfter the rest, execute 2 sets of coil folds every 20 minutes for a total of 3 sets. Form a ball and the place in a covered container.Place the dough in the fridge (6º) overnight.

Step 5

Remove the dough the following morning and portion into 20-25 pieces approximately 30g each. Shape into oval balls. The dough may be quite sticky, resist the urge to add more flour. Slightly dust your hands or oil them slightly to work with the dough.Leave to prove until double in size, and then proceed to fry them.

Step 6

While the dough is proving, place the water, sugar and cinnamon in a pot and boil for 5 minutes. Put the heat back on when you are frying the dough.

Step 7

When the dough has risen correctly, heat oil to 180º and fry the koe’sisters until dark golden brown.Remove them from the oil and place in the simmering syrup to soak for 1 minute, moving them around occasionally. Transfer them to a bowl with a slotted spoon, and dust generously with the coconut.They are delicious served slightly warm.