Zeeuwse bolussen — soft, sticky Dutch spiral buns coated in cinnamon and cardamom brown sugar, baked until caramelised. A traditional treat from Zeeland, best eaten fresh and gooey.
- 10g Yeast
- 200ml Milk
- 25g Sugar
- 400g Flour
- 1 medium Egg
- 75g Unsalted Butter
- 1 tsp Salt
- 1 tablespoon Cinnamon
- 1 tablespoon Cardamom
- 250g Brown Sugar
Video
Preparation
- Place the yeast, milk and sugar in the bowl of your food processor. Mix and let stand for a few minutes until it begins to foam.
- Add the flour, egg, butter, salt, 1 tsp of the cinnamon and the cardamom and process until smooth.
- Form the dough into a ball, cover the bowl, and let rise for 1 hour, or until doubled in size.
- Mix the brown 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, so the dough absorbs it better when rolled again later.
- Roll each ball into a strand about 35–40 centimetres long, rolling it through the sugar as you go.
- Fold the strand around one end and tuck the other end under the bolus, pushing something between the coils to secure the end.
- Place on a lined baking sheet, cover with plastic wrap, and let rise for ½–1 hour.
- Meanwhile, preheat the oven to 250°C (480°F), top and bottom heat.
- Bake the bolussen for about 8 minutes until done — be careful not to overbake, or they will dry out.
- Let them cool out of the oven for 1 minute, then turn them over and leave to cool further on a wire rack.
