Zeeuwse Bolussen

Name: Zeeuwse Bolussen
Total time: 95 min
Yield: 10 servings
Cuisine: Netherlands
Ingredients: 10g dried yeast; 200ml whole milk, lukewarm; 25g caster sugar; 400g plain flour; 1 medium egg; 75g unsalted butter, softened; 1 tsp fine salt; 2 tbsp ground cinnamon; 1 tbsp ground cardamom; 325g soft dark brown sugar

Sticky Dutch spiced pastry swirls coated in fragrant cinnamon and glossy dark brown sugar.

95 min serves 10 Medium Watch

Ingredients

10g dried yeast50g

200ml whole milk, lukewarm1L

25g caster sugar1kg

400g plain flour1.5kg

1 medium egg6 pack

75g unsalted butter, softened250g

1 tsp fine salt750g

2 tbsp ground cinnamon40g

1 tbsp ground cardamom35g

325g soft dark brown sugar500g

Method

Place the dried yeast, milk and sugar in the bowl of your food processor. Mix and let stand for a few minutes until it begins to foam.
Then add the flour, egg, butter, salt, 1 tsp of cinnamon and cardamom and process until smooth.
Form the dough into a ball, cover the bowl and let it rise for 1 hour or until it has doubled in size.
Mix the caster sugar with 1 tablespoon of cinnamon, pour over the dough and roll it in.
Form 10 equal balls (about 75 grams each) and let them “sweat” for a while. The sugar will dissolve a little. When you roll them again later, the rest of the dough will absorb the sugar better.
Then roll the ball into a strand about 35-40 centimeters long while rolling through the powdered sugar.
Fold the strand around one end and tuck the other end under the bolus. Push something between the roll to secure the end.
Place on a baking sheet lined with a baking sheet, cover with plastic wrap and let them rise for ½-1 hour.
Meanwhile, preheat the oven to 250 degrees Celsius/480 Fahrenheit top and bottom heat
Bake the Zeeland Boluses for about 8 minutes until done. Be careful – if you bake them too long, they will get dry and you will want something sticky 😉 .
Let them cool out of the oven for 1 minute, then turn them over and let them cool further (on a wire rack if necessary). Enjoy!

Cost to cook

serves 10 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £2.85 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£9.39 est. · serves 10

Method

Place the dried yeast, milk and sugar in the bowl of your food processor. Mix and let stand for a few minutes until it begins to foam.

Then add the flour, egg, butter, salt, 1 tsp of cinnamon and cardamom and process until smooth.

Form the dough into a ball, cover the bowl and let it rise for 1 hour or until it has doubled in size.

Mix the caster sugar with 1 tablespoon of cinnamon, pour over the dough and roll it in.

Form 10 equal balls (about 75 grams each) and let them “sweat” for a while. The sugar will dissolve a little. When you roll them again later, the rest of the dough will absorb the sugar better.

Then roll the ball into a strand about 35-40 centimeters long while rolling through the powdered sugar.

Fold the strand around one end and tuck the other end under the bolus. Push something between the roll to secure the end.

Place on a baking sheet lined with a baking sheet, cover with plastic wrap and let them rise for ½-1 hour.

Meanwhile, preheat the oven to 250 degrees Celsius/480 Fahrenheit top and bottom heat

Bake the Zeeland Boluses for about 8 minutes until done. Be careful – if you bake them too long, they will get dry and you will want something sticky 😉 .

Let them cool out of the oven for 1 minute, then turn them over and let them cool further (on a wire rack if necessary). Enjoy!