Zeeuwse bolussen
A weekend Netherlands dessert. Ready in about 2 hours 34 minutes. Difficulty: more effort.
- 1 hr 24 minPrep (about)
- 1 hr 10 minCook (about)
- 2 hr 34 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
- ¼ oz yeast
- ⅓ cup + 1 tbsp milk
- ½ oz sugar
- 7 oz flour
- 1 egg
- 1 ⅓ oz unsalted butter
- 1 ⅓ oz brown sugar
- 4 oz brown sugar
Spices & seasonings (3): salt, cinnamon, cardamom
- ½ tsp salt
- 1 ½ tsp cinnamon
- 1 ½ tsp cardamom
How to make it
Steps in our own plain words.
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Place the sugar, milk and dried yeast in the bowl of your food processor.
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Mix.
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Let stand for some minutes until it begins to foam.
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Add the cardamom, ½ tsp of cinnamon, salt, butter, egg and flour and process until smooth.
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Form the dough into a ball.
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Cover the bowl.
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Let it rise for 1 hour until it has doubled in size.
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Mix your caster sugar with 1 ½ tsp of cinnamon.
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Pour over the dough.
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Roll it in.
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Form 10 equal balls (around 1 ⅓ oz each).
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Let them “sweat” for a while.
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The sugar will dissolve a little.
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Wait until you roll them again later.
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The rest of your dough will absorb the sugar better.
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Roll the ball in a strand around 35-16 inches long while rolling through your powdered sugar.
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Fold your strand around one end plus tuck the other end under the bolus.
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Push something between your roll to secure the end.
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Place on a sheet pan lined with a sheet pan.
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Cover with plastic wrap.
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Let them rise for ½-1 hour.
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While that cooks, turn the oven on to 475°F Fahrenheit top and bottom heat.
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Bake the Zeeland Boluses for around 8 minutes until done.
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Be careful – if you bake you will want something, they will get dry and them too long sticky 😉.
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Let them cool out of oven for 1 minute.
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Turn them over.
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Let them cool further.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.