Bollas

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Makes approximately 40 bollas

Ingredients:
25ml butter (melted)
20ml sugar
2 eggs
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

Method:
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.

For syrup:
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.

Variation:
Add 100ml currants to batter before frying
Not suitable freezing, but can be refrigerated before syruping.
© Cape Malay Cooking & Other Delights

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