Makes approximately 40 bollas
25ml butter (melted)
4 x 250ml self raising flour
1 tsp. baking powder
1 tsp. vanilla essence
1 (250ml) cup milk
1 (250ml) cup water
750ml sunflower oil for deep frying
Coconut for sprinkling
Whisk melted butter, eggs and sugar in a bowl until light and fluffy.
Add vanilla essence.
In a separate bowl sift flour and baking powder twice.
Add flour mixture to egg mixture.
Add milk/water and mix into a soft, sticky dough.
Allow to rest for at least 30 minutes.
Place spoonfulls of mixture in hot oil and fry until golden brown.
Hint: Dip spoon in cold water to ensure that dough separates from spoon to form neatly rounded balls when dropped in oil.
1 cup white sugar
1 1/2 cups water
Boil together until sticky, you may add more water (little by little if the sugar syrup becomes too sticky)
Pour some syrup in a pan. Heat through and add bollas. Syrup bollas, one to two minutes, until glossy and sprinkle with coconut.
Add 100ml currants to batter before frying
Not suitable freezing, but can be refrigerated before syruping.
© Cape Malay Cooking & Other Delights