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Author Daniella


  • 250 g flour
  • 45 g sugar
  • 7 g dry easy bake yeast or dry active yeast
  • tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • 235 g milk
  • 30 g butter
  • 1 egg beaten
  • 1 granny smith apple
  • 60 g flaked, blanched almonds
  • 50 g mixed dried raisins and currants
  • liters rapeseed or sunflower oil
  • Powdered or icing sugar for dusting


  1. Warm milk on a low heat. Remove from heat just before the boil and immediately add butter to melt. If you are using dry active yeast, dissolve it in the milk/butter mixture. 

  2. Combine flour, sugar, ground spices and if you’re using easy bake yeast, add that now.

  3. Make a well in the dry ingredients and pour in the milk, butter and beaten egg.

  4. Combine but do not over stir. 

  5. Finely chop apple and mix with dried fruit and almonds. 

  6. Carefully incorporate into dough.
  7. Cover dough with cling film or a slightly damp tea towel and leave in a warm place for an hour.

  8. Put oil in a heavy-bottom deep pan and heat to 350°F (175°C).

  9. Using an ice cream scoop, carefully place balls of dough in oil. Don’t overcrowd the pan.

  10. Turn the oily koek regularly so they cook evenly for approximately 5 minutes or until they turn a golden brown.

  11. Remove with a slotted spoon and place on a paper-towel-lined plate to drain.
  12. Sprinkle with powdered sugar while still warm and eat immediately!