Cape Malay Bollas / Drop Doughnuts

Bollas / Drop doughnuts 😋
Kim Bagley Recipe
‎@Cooking with Kim Bagley
Ingredients
3¾ to 4 cups self raising flour
¾ cup oil
¾ cup sugar
2 eggs
2 cups buttermilk
1 tsp ground cardamom (elachi) optional
1 to 2 tsp vanilla essence
1½l oil for frying
Fine desiccated coconut
Whisk sugar and eggs together. Add oil and Vanilla essence and continue to Whisk. Add half of the flour, cardamom and half of the buttermilk and mix. Add the balance of the flour and buttermilk and mix until well incorporated.
You should have a nice thick batter. If batter is to thin, you won't be able to get the desired shape and you should add the extra flour until it becomes a thick cake like batter. If batter to thick add more buttermilk. Allow to rest for 30 minutes. It should be a nice cake batter consistency.
Heat 1l oil in deep pot.
Oil should not be to hot.
Drop doughnut in oil by using a Ice-cream scoop or tablespoon. Slide batter off tablespoon using your finger in hot oil. Don't worry if they not entirely round, tails and horns are fine 😂
Cook on Meduim heat. Cook until golden. Do a toothpick test to see if it is cooked inside.
Remove on paper towel to remove excess oil.
Syrup
1½ cup sugar
1 cup water
3 cardamom pods
Bring to a boil and cook for 5 minutes
Remove from heat. Dip bollas in syrup for only a few seconds until evenly covered. Sprinkle with coconut 🥥
Notes: The success of your bollas is based on your batter consistency. If it's a weak batter it will lose it's shape when you drop it in the oil and look like a flat pancake 😂 Just adjust your batter by adding additional flour.
The reason I don't add all the flour together as the batter becomes unmanageable to work with.
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