These Cape Malay Bollas are golden, syrup-coated dough balls with a fluffy interior and a light coconut finish. A traditional favorite, especially in South African Cape Malay kitchens, they’re best enjoyed warm with a cup of coffee or tea. I love how these little delights bring comfort and nostalgia in every bite.
Why You’ll Love This Recipe
I find this recipe incredibly satisfying because it’s quick, easy, and absolutely delicious. The batter comes together effortlessly, and the results are soft, airy bolla rounds with a perfect crispy outside. Dipped in sticky syrup and rolled in coconut, these are hard to resist. Whether for breakfast or dessert, they’re a crowd-pleaser and ideal for sharing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 large egg
1/3 cup of sugar
1/3 cup of oil
1/2 tsp vanilla essence
2 cups self-raising flour
1 & 1/3 cup of buttermilk
Coconut (for coating)
Oil for deep frying
For the syrup:
1 cup white sugar
1 1/2 cups water (add more if syrup becomes too thick)
Directions
I start by whisking together the egg, sugar, and oil until the mixture is creamy. Then I stir in the vanilla essence, followed by the self-raising flour and buttermilk. I make sure the batter is smooth and has a soft, dropping consistency.
To fry, I heat oil in a deep pot. Using a spoon dipped in cold water, I scoop out spoonfuls of the batter and drop them into the hot oil. The cold spoon helps the batter slip off neatly into the oil. I fry the bollas until they’re beautifully golden brown.
For the syrup, I boil the sugar and water until it becomes sticky but still pourable. If it gets too thick, I add a little more water. Then I pour some syrup into a pan, reheat it slightly, and gently toss the freshly fried bollas in the syrup until they’re nicely coated and glossy. Finally, I sprinkle them with coconut for that final delicious touch.
Servings and timing
This recipe makes about 20 bollas. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
When I want to change things up, I sometimes add a pinch of ground cardamom or cinnamon to the batter for a subtle spice. Another favorite variation is using desiccated coconut in the batter itself for added texture. For a richer flavor, I’ve even replaced the vanilla with almond essence on occasion—it works beautifully.
storage/reheating
I keep leftover bollas in an airtight container at room temperature for up to two days. For longer storage, I refrigerate them for up to four days. To reheat, I pop them in the microwave for about 10–15 seconds—just enough to warm them through. While they’re best fresh, warming them slightly helps revive their texture and flavor.
FAQs
How do I know when the oil is hot enough for frying?
I test the oil by dropping a small amount of batter in—if it sizzles and rises to the top quickly, the oil is ready. If it sinks and stays down, I wait a bit longer.
Can I use plain flour instead of self-raising?
Yes, I can mix 2 cups of plain flour with 2 teaspoons of baking powder to replace the self-raising flour.
Can I skip the syrup?
Yes, I can enjoy these bollas plain or roll them in cinnamon sugar instead of syrup and coconut for a different twist.
Why is my batter too thick or too runny?
The batter should be soft and drop off a spoon easily. If it’s too thick, I add a bit more buttermilk. If too runny, I mix in a tablespoon of flour at a time until the consistency is right.
Can I bake these instead of frying?
Traditionally, these are fried, but if I prefer a healthier version, I can try baking them in a mini muffin tin at 180°C (350°F) for about 12–15 minutes, then syrup and coat as usual.
Conclusion
These Cape Malay Bollas are a sweet, nostalgic treat that I love making for family and friends. Their golden crust, syrupy coating, and hint of coconut make them a timeless favorite. Whether for breakfast or a teatime snack, they bring joy and warmth with every bite.
Cape Malay Bollas are golden, syrup-coated fried dough balls with a fluffy interior, finished with a sprinkle of coconut. A traditional South African treat, perfect for breakfast, dessert, or tea time.
Total Time:30 minutes
Yield:20 bollas
Ingredients
1 large egg
1/3 cup sugar
1/3 cup oil
1/2 tsp vanilla essence
2 cups self-raising flour
1 1/3 cups buttermilk
Oil for deep frying
Coconut (for coating)
For the syrup:
1 cup white sugar
1 1/2 cups water (add more if syrup becomes too thick)
Instructions
Whisk together the egg, sugar, and oil until creamy.
Add vanilla essence, then stir in self-raising flour and buttermilk. Mix until smooth with a soft, dropping consistency.
Heat oil in a deep pot for frying.
Dip a spoon in cold water, scoop spoonfuls of batter, and drop them into the hot oil.
Fry until the bollas are golden brown, then remove and drain on paper towels.
Meanwhile, prepare the syrup by boiling sugar and water until sticky but still pourable. Add more water if it thickens too much.
Reheat syrup slightly in a pan, toss freshly fried bollas in syrup until well coated.
Roll or sprinkle with coconut before serving.
Notes
For extra flavor, add ground cardamom or cinnamon to the batter.
Desiccated coconut can be mixed into the batter for texture.
Almond essence can be used instead of vanilla for a different flavor.
If skipping syrup, roll in cinnamon sugar instead.
Bollas can be baked in a mini muffin tin at 180°C (350°F) for 12–15 minutes for a healthier version.
