Waiting for a cook

Bollas

South Africa · Western Cape (Cape Malay)

What we know so far

Bollas are the quick doughnuts of the Cape Malay kitchen: spoonfuls of a soft buttermilk batter, raised with baking powder rather than yeast, dropped into hot oil until they puff into golden balls, then rolled in a hot sugar syrup and showered with desiccated coconut. Cardamom goes into the batter or the syrup, and some cooks scent the syrup with saffron and orange-blossom water. They are made for Sunday tea, for Eid tables and for the visitors who come after a funeral, and they are the easy cousin of the yeasted, spiced koesister.

The draft was written from 2 published sources and holds 15 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Bollas

South Africa · Western Cape (Cape Malay)

What we know so far

The draft was written from 2 published sources and holds 15 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting