LEMON BOLLAS
This lemon version of BOLLAS are so delicious , The tart and sweet mixed together makes for an absolutely delicious treat .
INGREDIENTS
...
This lemon version of BOLLAS are so delicious , The tart and sweet mixed together makes for an absolutely delicious treat .
INGREDIENTS
...
5 tablespoons of white sugar
2 eggs
5 tablespoons oil
2 tablespoons of vanilla essence
3 cups of cake flour
3 teaspoons of baking powder
250 ml of buttermilk
60 ml of freshly squeezed lemon juice
The zest of two lemons
One liter of oil for deep frying
Fine Coconut for sprinkling
METHOD
Whisk eggs and sugar in bowl until light and fluffy. Add vanilla and oil and beat for about 1 minute .
Now add the rest of the ingredients and mix well , it should be a soft but stiff batter . There should be no dribbles of batter when you spoon some .
Allow mixture to rest covered for at least 30mins , so it can be made ahead of time ...
Place spoonfuls of mixture in heated oil and fry until golden brown on a medium heat. If the BOLLAS brown to quickly it means your oil is too hot , turn down your heat a notch or two and try again .
TIP - Dip spoon in cold water to ensure that dough separates from spoon to form neatly rounded balls when dropped in oil. If you don't get them perfectly round , do not fret ... I don't ... And it's OK .
THE SYRUP
2 cups of sugar
1&1/2 cups of water
1/2 a cup of freshly squeezed lemon juice
Allow to simmer over medium heat for 20 minutes - then at the end add the lemon juice .
Switch off the heat of the syrup and dunk the doughnuts once or twice only . Remove immediately with a slotted spoon and sprinkle generously with fine coconut , this is optional .
2 eggs
5 tablespoons oil
2 tablespoons of vanilla essence
3 cups of cake flour
3 teaspoons of baking powder
250 ml of buttermilk
60 ml of freshly squeezed lemon juice
The zest of two lemons
One liter of oil for deep frying
Fine Coconut for sprinkling
METHOD
Whisk eggs and sugar in bowl until light and fluffy. Add vanilla and oil and beat for about 1 minute .
Now add the rest of the ingredients and mix well , it should be a soft but stiff batter . There should be no dribbles of batter when you spoon some .
Allow mixture to rest covered for at least 30mins , so it can be made ahead of time ...
Place spoonfuls of mixture in heated oil and fry until golden brown on a medium heat. If the BOLLAS brown to quickly it means your oil is too hot , turn down your heat a notch or two and try again .
TIP - Dip spoon in cold water to ensure that dough separates from spoon to form neatly rounded balls when dropped in oil. If you don't get them perfectly round , do not fret ... I don't ... And it's OK .
THE SYRUP
2 cups of sugar
1&1/2 cups of water
1/2 a cup of freshly squeezed lemon juice
Allow to simmer over medium heat for 20 minutes - then at the end add the lemon juice .
Switch off the heat of the syrup and dunk the doughnuts once or twice only . Remove immediately with a slotted spoon and sprinkle generously with fine coconut , this is optional .
