BOLLAS Ingredients ¾ cup sugar 2 eggs ¾ cup oil 5 ml vanilla essence 4 cups cake flour 4 tsps baking powder 2 cups buttermilk Oil for deep frying Coconut for sprinkling Method Whisk eggs and sugar in bowl until light and fluffy. Add vanilla and oil and beat till creamy. In a separate bowl sift flour and baking powder twice. Add flour mixture to egg mixture. Add buttermilk and mix into a soft, sticky dough. Allow to rest for at least 30mins. 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. Place some syrup in a pan. Heat through and add bollas. Syrup bollas until glossy and sprinkle with coconut. NB: Not suitable freezing, but can be refrigerated before syruping.
Making syrup 2½ cups sugar 2 cups water Allow to simmer over low heat until syrupy. Variation: Add two pieces stick cinnamon and two cardamom pods while boiling syrup.