VARIOUS RECIPES FOR BOLLAS
Recipe placed by: Sandra Du Preez Thirion
Photos by Sa-eeda Daniels
2nd photo: Adam Cloete
FOOD LOVERS RECIPES
Makes approx 40 bollas
A quick and easy substitute for koesisters!
25 ml butter (melted)
20 ml sugar
2 eggs
500 ml (2 cups) cake flour
500 ml (2 cups) self raising flour
5 ml baking powder
5 ml vanilla essence
400 ml milk and water mixture
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 spoonfuls 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, use recipe as in koesisters.
Place some syrup in a pan. Heat through and add bollas. Syrup bollas, one to two minutes, until glossy and sprinkle with coconut.
Variation:
Add 100 ml currants to batter before frying
Not suitable freezing, but can be refrigerated before syruping.
Sa-eeda Daniels My Ouma se resep:
1 tablespoon butter
1 tablespoon sugar
1 egg
1 cup cake flour
1 cup self raising flour
1 teaspoon baking powder
1 teaspoon vanilla essence
Milk.
I’m not sure about how much milk, maybe ¾ cup. The texture holds together enough to deep fry. If it separates in oil, you need to add more flour. It should be slightly thicker than flapjack batter.
You mix all your ingredients together, then deep fry a spoonful of batter (forms little balls in the oil) and sugar just like a koesister and roll in coconut.
En die is ‘n koesister.
Not rolled in dessicated coconut, but coconut cooked with sugar and water. A slit made in the middle and coconut stuffed inside.
