Call it decadent if you want, but koeksisters used to be the traditional Sunday breakfast when I come from.
Making koeksisters is a time-consuming and labor-intensive exercise, and it is not always easy to buy a readymade semblance of the real thing.

But don’t panic, Bollas are not really koeksisters, but they are just as good and they can be made in no time at all by anyone at all.

3 heaped tablespoons of white sugar ( you can add more if you like it sweet)
1 eggs
4 tablespoons oil
5ml vanilla essence
2 cups cake flour
2 tsps baking powder
1 cups buttermilk
Black currants ( About a handful. Optional)
Oil for deep frying
Coconut for sprinkling

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. (If you are fussy. Not really necessary)
Add flour mixture to egg mixture.
Add buttermilk and currants and mix into a soft, sticky dough.
Allow mixture 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.

1 cup of sugar
1 cup of water

Allow to simmer over low heat until syrupy

Place bollas in the hot syrup on a medium heat, until glossy (about 1 minute), remove and sprinkle with coconut.

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