A South African sweet, Koeksusters (kook-sus-ters) are nutmeg-flavoured doughnuts, coated with a cinnamon syrup. The doughnuts must be coated with the syrup while they are still hot.

1 oz. plus

1 teaspoon butter :f oz. fresh yeast

2 tablespoons plus v teaspoon soft brown sugar

3 fl. oz. plus

2 tablespoons tepid water

10 oz. flour

2 teaspoon salt

2 teaspoon grated nutmeg

2 small eggs, lightly beaten sufficient vegetable oil for deep-frying

8 oz. castor sugar

2 teaspoon ground cinnamon

1 pint water

Using the teaspoon of butter, grease a large baking sheet and set it aside.

Crumble the yeast into a small mixing bowl. Add 2 teaspoon of the sugar and the 2 tablespoons of tepid water. Cream the mixture together with a fork. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes, or until the yeast mixture is puffed up and frothy.

Sift the flour, salt, nutmeg and the remaining sugar into a medium-sized mixing bowl. Add the remaining butter and, with your fingertips, rub it into the flour until the mixture resembles fine breadcrumbs.

Make a well in the centre of the flour and butter mixture. Pour in the remaining water, the eggs and the yeast mixture.

Using a spatula or your fingers, mix the liquids together. Continue mixing, gradually drawing in the flour.

When all the flour has been incorpor-ated, turn the dough out on to a floured surface and knead it for about 10 minutes or until it is smooth and clastic.

Rinse, dry and lightly grease the mixing bowl. Shape the dough into a ball and place it in the bowl. Cover the bowl with a clean damp cloth and set it aside in a warm, draught-free place for 1 hour, or until the dough has risen and doubled in bulk.

Turn the dough out on to a floured surface and knead it for 6 to 8 minutes, or until it is smooth.

Roll out the dough to an oblong approximately {-inch thick. With a sharp knife, cut the dough into long strips

2-inch wide. Cut the strips into

2-inch lengths.

Place the dough strips on the prepared baking sheet and cover with a clean damp cloth. Set aside in a warm, draught-free place for 45 minutes to 1 hour, or until the dough strips have risen and almost doubled in bulk.

Meanwhile, make the syrup. In a medium-sized saucepan, dissolve the sugar and cinnamon in the water over moderate heat, stirring constantly. Bring the syrup to the boil and continue boiling, without stirring, until the syrup registers 220°F on a sugar thermometer, or until a teaspoonful of the syrup dropped into a little cold water forms a soft ball. Remove the pan from the heat and set aside.

Fill a deep-frying pan one-third full of vegetable oil and heat over moderate heat until the oil reaches 375 °F on a deep-frying thermometer, or until a small cube of stale bread dropped into the oil turns golden in 40 seconds.

With a slotted spoon, place the dough strips, a few at a time, in the hot oil and fry them for 4 to 5 minutes, or until they are golden brown. With the slotted spoon, Koeksusters are popular South African doughnuts, coated in cinnamon-fla- voured syrup white they are still hot. remove the doughnuts from the oil and drain them well on kitchen paper towels. Set aside while you fry the remaining doughnuts in the same way.

Place the doughnuts in the syrup and stir to coat them all over. With a slotted spoon, remove the doughnuts from the syrup and place them on a wire rack.

Allow the doughnuts to cool before serving.