Zeeuwse bolussen
These yeasted pastries from Zeeland are built on a surprisingly simple foundation: sweetened dough wrapped around a cinnamon sugar core. What makes them worth your effort is the contrast between the soft, pillowy crumb and the spiced filling that concentrates into almost burnt pockets of caramelized sweetness. The technique is forgiving enough for beginners, but the slow fermentation rewards patience with genuine flavor, not just texture.
Instructions
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.
Then add the flour, egg, butter, salt, 1 tsp of cinnamon and cardamom and process until smooth.
Form the dough into a ball, cover the bowl and let it rise for 1 hour or until it has doubled in size.
Mix the caster 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.
When you roll them again later, the rest of the dough will absorb the sugar better.
Then roll the ball into a strand about 35-40 centimeters long while rolling through the powdered sugar.
Fold the strand around one end and tuck the other end under the bolus.
Push something between the roll to secure the end.
Place on a baking sheet lined with a baking sheet, cover with plastic wrap and let them rise for ½-1 hour.
Meanwhile, preheat the oven to 250 degrees Celsius/480 Fahrenheit top and bottom heat 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 😉.
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!.
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