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BOLLAS

Posted on February 11, 2020February 11, 2020

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Cape Malay Cooking with Fatima Sydow

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Ingredients

  • • 5 tbsp Castor Sugar

  • • 2 eggs

  • • 5 tbsp oil

  • • 1 tbsp of vanilla essence

  • • 2 & 3/4 cups cake flour

  • • 3 tsp baking powder

  • • 300ml buttermilk

SYRUP

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Ingredients

  • • 2 cups water

  • • 2 cups sugar

Desiccated coconut .

METHOD

In a large bowl, beat the sugar and eggs with a hand whisk until creamy. Add the oil and vanilla essence and whisk until fluffy. Sift in dry ingredients and add the buttermilk and mix until well combined. Don’t over mix.

Cover the bowl of batter with cling wrap or a tea towel and allow to rest for 30 minutes. Once ready, use a tablespoon to scoop the batter and shape into a round ball. Deep fry in a deep saucepan on medium heat.

Fry until golden brown on each side. Remove with a slotted spoon and place on a paper towel.


In a separate pot, cook your water with sugar for 15 minutes to make a sugar syrup. Dunk the Bollas into the warm syrup just once and remove with a slotted spoon.

Sprinkle with desiccated coconut and serve. Delicious and light. If your batter is too runny .. Simply add 2-3 tbsp of flour .

Credit: Cape Malay Cooking with Fatima Sydow


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2 thoughts on “BOLLAS”

  1. Kerwin says:
    April 28, 2020 at 3:56 am

    Hi do you have a doughnut recipe? Will try the Bolla recipe on Sunday and let you know how I fared.

    Reply
  2. Washiela Joubert says:
    April 28, 2020 at 2:04 pm

    I made it and was so delicious

    Reply

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