A classic SOUTH AFRICAN, old school version of ‘Drop Donuts’. Soft and Fluffy, BOLLAS (Or GOOLGOOLAS) are Yeast-Free Donuts, that are easy to whip up.
SOUTH AFRICA… My beloved country is so diverse and full of legendary cooking and baking recipes, that most often, we find ourselves melding or fusing together a few different ways to make old school classics. That is exactly what I did with these Bollas. Bollas, originated from the Cape Malay families, and possibly handed down from the Dutch in earlier years. And if you wondering why I mention Goolgoolas Next to it, that is because that is the name I had grown up knowing these yeast free donuts as. Goolgoolas, with a Durban Indian influence, are basically the same as Bollas, except Bollas being dunked into a Simple Sugar Syrup to finish up. Goolgoolas, have NO SYRUP at the end. Here I take both these classics, and meld together the spicing and techniques to create them.
Bollas and Goolgoolas, Can both roughly translate into “Ball” or “Round” referring to the shapes these donuts take on when fried. There are similar versions worldwide, using yeast in their recipes, but these BOLLAS/GOOLGOOLAS are probably the only ones that use Baking Powder.
Now today, 14th June, is also a very special day, as one of my nephew’s, Mohammed Waeel, Celebrates his birthday. “HAPPY 8TH BIRTHDAY DARLING”??. So this post is a dedication to him, As he is SUPER CRAZY about BOLLAS. Having grown up all his life in Cape Town, M.Waeel, simply loves a bolla or 2. AS I write this blog article, I am smiling as I remember how he reacted the 1st time I made these for him. He was 4-5 years old back then, and when I surprised him on his visit to Durban, to make him some Bollas, he remarked, in his cutest little CAPE TOWN ACCENT.. “Are you serious Aunty Marriam, Like the REAL BOLLAS from Cape Town?” hahahahaaaa… I love making memories with my “NIBLINGS” (Shorthand for NEPHEWS AND NIECES, If you didn’t know already?). Funny how lots of Memories are made around a kitchen.
These delicious and delightful Bollas/Goolgoolas can be enjoyed anytime of the year. Here in South Africa, Sunday’s are usually popular days to quickly whip some up for the family, or even as a sweet treat during Ramadaan. And don’t even get me started about cold days, Oh My Wordie, these are just perfect with a hot cuppa.
HAVE YOU TRIED THESE SOUTH AFRICAN BOLLAS/GOOLGOOLAS BEFORE?
You can now Bookmark this recipe, or print it out, to try out sometime soon. Do please drop me your feedback on this recipe, or any other recipe you may have tried. And Do remember to Rate this recipe further down this post.
HAPPY ‘BOLLA/GOOLGOOLA’ MAKING LOVELIES
SOUTH AFRICAN BOLLAS aka GOOLGOOLAS
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
2 and 1/2 teaspoon Baking Powder
1/2 teaspoon Cardamom Powder (elachie powder)
2 Tablespoon butter/ghee
1 and 1/2 Tablespoon Fennel Seeds (soomph/saunmf)
1/2 Cup Sugar
1 extra large egg
3/4 Cup Plain Yoghurt or Buttermilk
1 teaspoon Vanilla Essence
Splash of Milk
~ Whisk Egg , Yoghurt and Vanilla Essence
~ Add sifted flour and baking powder into a large bowl, and rub in butter/ghee.
~ Add the sugar, cardamom and fennel seeds to flour
~ Make a thick sticky batter using the wet Ingredients and use a splash or 2 of milk if batter is too thick to handle.
~ Allow batter to rest for 20 minutes.
Simple Sugar Syrup
1 cup Sugar
3/4 Cup Water
1 Tablespoon Rose Water (optional)
~ Boil all the syrup ingredients for 10 minutes, until slightly thickened and glossy.
~ Heat the oil, when moderately hot, drop batter into oil.
~ Allow Bollas/Goolgoolas to brown all round and remove using a slotted spoon, and place onto absorbent kitchen paper towels.
~ When slightly cooler, quickly dip in syrup, followed by a roll in or sprinkle of desiccated coconut.
~ Leave to drip onto racks before packing away.