Custard cream-filled bollas by Saadiyah Hendricks

INGREDIENTS

For the bollas

1 egg

¼ cup sugar and extra for garnishing

1 tsp vanilla essence

1¼ cup flour

¼ tsp ground cardamom

1 tsp baking powder

170ml buttermilk

For the creamy custard filling

250ml whipping cream

¼ cup Parmalat vanilla custard

¼ tsp ground cardamom, and extra for garnishing

Pistachio chopped for garnishing

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 the oil for frying.

In a medium pot on medium heat, fry the bollas by spooning in a tablespoon of dough at a time, then allowing it to fry until golden brown on both sides. Remove and allow to drain on a plate lined with a paper towel.

While they cool, make the filling by whipping together all the ingredients.

To assemble, roll each bolla in castor sugar then slit and pipe in the custard filling. Finally top with chopped pistachio and a sprinkling of ground cardamom.