Creating Wines of Distinction


480g     Self- rising flour

1 1/2t   Baking powder

1 t         Ground cinnamon

1 1/2t   Ground nutmeg

6t          Aquafaba

3 ½        Sugar

6t          Butter

1t          Vanilla extract

1 cup    Milk

1 cup    Water

2 cup    Oil (for deep frying)

200g     Desiccated coconut for rolling


For sugar syrup

1cup     Maple syrup

1cup     Water

1 sliced Orange

3           Cinnamon sticks

10g       Ginger


Boil the maple and water with the orange, cinnamon and ginger until sticky.



Whisk together flour and baking powder. Add the spices and set aside.

Whisk together Aquafaba, sugar and butter until pale.

Add dry ingredients to wet ingredients and mix well.

Set aside for 15–20 minutes.

Drop in the tablespoon full of the batter in hot oil.

Soak Bolla in the syrup and roll in the coconut.















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