YOU (South Africa)

COCONUT BOLLAS in CARDAMOM SYRUP

- BY ESTHER MALAN PICTURES: MISHA JORDAAN SYRUP 500ml (2c) sugar 250ml (1c) water juice of 1 lemon juice and grated zest of 1 orange 1 cinnamon stick 4 cardamom pods 5ml (1t) golden syrup 2,5ml (½t) cream of tartar a pinch of salt DOUGH 2 eggs 60ml (¼c) sug

MAKES: 24 BOLLAS / PREPARATIO­N: 30 MINS / COOKING: 40 MINS / CHILLING: 3 HOURS / STANDING: 30 MINS

Bollas are a Cape Malay treat that are similar to koeksister­s. The dough is soft and fluffy, it’s soaked in cardamom-spiced syrup and rolled in desiccated coconut. 1 Syrup Put all the ingredient­s in a pot or large saucepan. Heat over medium heat, stirring continuous­ly until all the sugar has dissolved. Simmer for 10 minutes, remove from the heat and leave to cool completely. Transfer to a jug or bowl and chill for 2-3 hours in the fridge. 2 Dough Beat eggs and sugar until light and fluffy. Add the oil and flavouring and beat until well combined, then add the yoghurt and beat again. 3 Sift in the rest of the ingredient­s and beat until smooth. Cover and leave to stand for 30 minutes. 4 To finish Heat enough oil for deep-frying. Drop spoonfuls of the dough in the oil and fry until golden brown and cooked. Drain, then dunk in the cold syrup, leave to soak for 2-3 minutes, then roll in the coconut. 5 Repeat with the rest of the dough, syrup and coconut.

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