Custard cream-filled bollas: Deep-fried golden desserts

Dessert is great when shared with family and even better when you can eat it by hand, right? We don’t just love fried food for dinner like fish or vetkoek but fried food is also great when you have it for dessert. These custard cream-filled bollas use ready-made custard filled into a golden ball of light floury goodness. They are also lightly spiced so that every bite is a texture and flavour explosion, so make sure that you’ve got enough of these beauties.

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Custard cream-filled bollas tips

Buttermilk is always better than other dairy for dessert because it adds so much more richness to the dessert. The dough is still light enough that you can fill them with your custard which you can also make yourself if you have a homemade recipe. These are fried similar to vetkoek in shallow oil and then covered in cinnamon sugar and topped with pistachios. The generous recipe is brought to you by foodie and recipe developer, Saadiyah Hendricks.

ALSO READ: Lemon cake with lemon icing: A citrus-inspired tea time snack

Are you in the mood for great desserts that will make your family even more happy to see you? Try these custard cream-filled bollas.

Custard cream-filled bollas recipe

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Recipe by Gary Dunn Course: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 1 1 egg

• ¼ cup ¼ sugar and extra for garnishing

• 30 ml 30 oil

• 1 tsp 1 vanilla essence

• 1¼ cup 1¼ flour

• ¼ tsp ¼ ground cardamom

• 1 tsp 1 baking powder

• 170 ml 170 buttermilk

Method

• Whisk the egg and sugar together until well incorporated and pale. 
• Add the oil and vanilla and whisk to combine.
• Sift in the flour, baking powder and cardamom and fold until incorporated. 
• Whisk in the buttermilk until fully combined then set aside to rest while heating up the oil for frying.
• Frying
• In a medium pot on medium heat, fry the bollas by spooning in a tablespoon of dough at a time then allowing to fry until golden brown on both sides. Remove and allow to drain on a plate lined with a paper towel. 
• While they cool off, make the filling by whipping together all the ingredients until a medium peak forms. 
• Assembly
• Roll each bolla in caster sugar then slit and pipe in the custard filling, finally top with chopped pistachio and a sprinkling of ground cardamom. 

Notes

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