Hannes’s aunt, Soes Nel from Nuwerus in Namaqualand, gave him this recipe. Skuinskoek was usually made from the leftover mosbolletjie dough, which was fried. Now it is a treat that is popular in the Northern Cape, Namaqualand and the Karoo.
Makes: about 40
Preparation time: 1 hour, plus rising time
Cooking time: about 5 minutes per batch
125g (135ml) butter
425g (500ml) sugar
500ml boiling water
500ml hot milk
1 packet instant yeast
2 large eggs, lightly beaten
270g (500ml) cake flour
1,4-1,5kg cake flour
sunflower oil, for deep frying
- Put the butter and sugar into a large bowl. Add the boiling water and hot milk. Stir until dissolved. Set aside to cool.
- Mix the yeast with 60ml cold water. Add to the milk mixture. Stir in the eggs then add 500ml of flour. Mix well. Cover the dish with a damp tea towel and leave in a warm place to rise until doubled in size.
- Add the aniseed, 3ml salt, and 1,4kg cake flour. Mix in more flour if necessary until the dough is no longer sticky and you are able to knead it. Knead for 20 minutes by hand or use a food processor with a dough hook. Set aside in a warm place to rise until doubled in size.
- Knead the dough for a minute or two. Spread a little sunflower oil onto a clean work surface and roll the dough into a baton shape that is 2-3cm thick.
- Cut it into diamond shapes.
- Heat sunflower oil over medium heat then fry the pieces of dough until golden brown and cooked through. Drain on absorbent paper. Enjoy with a cup of coffee.