No koesisters this morning so we made #capemalay bollas. Heres the recipe... Bollas 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
Posted on: Sun, 14 Dec 2014 11:08:34 +0000
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