Zeeuwse bolussen
Zeeuwse bolussen — a recipe for a classic dessert.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert
Ingredients
- 10 g yeast
- 200 ml milk
- 25 g sugar
- 400 g flour
- 1 pcs eggs
- 75 g unsalted butter
- 1 g salt
- 1 g cinnamon
- 1 tsp cardamom
- 75 g brown sugar
- 250 g brown sugar
Instructions
- Put the dried yeast, milk and sugar into the bowl of a food processor, pulse briefly and leave a few minutes until the mixture becomes foamy.
- Add the flour, egg, butter, salt, 1 tsp cinnamon and cardamom to the foamy mixture and process until a smooth dough forms.
- Shape the dough into a ball, cover the bowl and allow it to rise for about 1 hour or until doubled in size.
- While the dough is rising, combine the caster sugar with 1 tablespoon cinnamon.
- Pour the cinnamon-sugar mixture over the risen dough and roll or knead it in so the sugar is distributed evenly.
- Divide the dough into 10 equal pieces (about 75 g each) and shape each portion into a ball.
- Let the balls rest briefly so the sugar softens and begins to dissolve slightly.
- Roll each ball into a strand about 35-40 cm long, dusting with powdered sugar as you work.
- Wrap each strand around one end to form the bolus, tuck the remaining end underneath and press between the layers to secure it.
- Place the shaped boluses on a parchment-lined baking sheet, leaving space between them.
- Cover with plastic wrap and let the boluses rise for 1/2–1 hour.
- Meanwhile preheat the oven to 250°C (480°F) with both top and bottom heat.
- Bake the boluses for about 8 minutes, watching closely to avoid overbaking so they do not dry out.
- Remove from the oven, let cool on the baking sheet for 1 minute, then turn them over and cool further (on a wire rack if desired) before serving.