Zeeuwse bolussen

Dessert · world favourite.

Ingredients

• 10g Yeast
• 200ml Milk
• 25g Sugar
• 400g Flour
• 1 medium Egg
• 75g Unsalted Butter
• 1 tsp Salt
• 1 tablespoon Cinnamon
• 1 tablespoon Cardamom
• 75g Brown Sugar
• 250g Brown Sugar

Method

1. Continue cooking — Place the dried yeast, milk and sugar in the bowl of your food processor.
2. Mix together — Mix and let stand for a few minutes until it begins to foam.
3. Add ingredients — Then add the flour, egg, butter, salt, 1 tsp of cinnamon and cardamom and process until smooth.
4. Cover and cook — Form the dough into a ball, cover the bowl and let it rise for 1 hour or until it has doubled in size.
5. Mix together — Mix the caster sugar with 1 tablespoon of cinnamon, pour over the dough and roll it in.
6. Continue cooking — Form 10 equal balls (about 75 grams each) and let them “sweat” for a while.
7. Roll out — The sugar will dissolve a little. When you roll them again later, the rest of the dough will absorb the sugar better.
8. Roll out — Then roll the ball into a strand about 35-40 centimeters long while rolling through the powdered sugar.
9. Continue cooking — Fold the strand around one end and tuck the other end under the bolus.
10. Roll out — Push something between the roll to secure the end.
11. Cover and cook — Place on a baking sheet lined with a baking sheet, cover with plastic wrap and let them rise for ½-1 hour.
12. Preheat the oven — Meanwhile, preheat the oven to 250 degrees Celsius/480 Fahrenheit top and bottom heat

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