480g Self- rising flour
1 1/2t Baking powder
1 t Ground cinnamon
1 1/2t Ground nutmeg
3 ½ Sugar
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
1 sliced Orange
3 Cinnamon sticks
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.