Recipe details

Summary

Dessert - Netherlands

Ingredients

• 400 g Wheat flour
  Swaps (2)
• 200 ml Milk
  Swaps (2)
• 1 Egg (medium)
  Swaps (2)
• 1 teaspoon Salt
• 25 g Sugar
• 250 g Brown Sugar
• 75 g Unsalted Butter
  Swaps (2)
• 1 tablespoon Cinnamon
• 1 tablespoon Cardamom
• 10 g Yeast

Instructions

1. 1

   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.

2. 2

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

3. 3

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

4. 4

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

5. 5

   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.

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

    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 😉 .

11. 11

    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!