Zeeuwse bolussen
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…
- Prep
- 36 min
- Cook
- 1 hr 24 min
- Total
- 2 hr
- Servings
- 4
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Place the dried yeast, milk and
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
Then add the flour, egg, butter, salt, 1 tsp of cinnamon and cardamom and process until smooth.
Form the dough into a ball
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
Mix the caster sugar with 1 tablespoon of cinnamon, pour over the dough and roll it in.
Form 10 equal balls (about 75
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
Then roll the ball into a strand about 35-40 centimeters long while rolling through the powdered sugar.
Fold the strand around one end
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
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
Meanwhile, preheat the oven to 250 degrees Celsius/480 Fahrenheit top and bottom heat
Bake the Zeeland Boluses for about
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
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!
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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