Zeeuwse bolussen with coffee, you are and will remain a (childhood) favorite. What a delicious treat. These sticky sweet buns with caramelized cinnamon sugar. Eat them with a little butter and you won't be able to resist these treats. And with this recipe, you can easily make them yourself.
After 2 minutes of mixing add the salt and knead further (by hand or mixer) until you get a smooth and elastic dough (about 10 minutes).
¾ teaspoon salt
Place the dough on a baking tray and slide into the oven.
Put a heatproof oven dish on the bottom of the oven and pour 1 cup (250 ml) of boiling water into it. Close the oven door and leave the dough to rise for 15 minutes.
Meanwhile, mix the cinnamon and sugar in a bowl and spread on a plate.
1 cup sugar, 1 teaspoon cinnamon
Divide the dough into 10 equal pieces and roll each piece into a string of about 6 inches (15 cm).
Role that string through the sugar mixture and place back on the baking sheet lined with baking paper.
Put the baking tray back in the oven. Empty the oven dish and pour 1 cup (250 ml) of boiling water into the oven dish. Place it again on the bottom of the oven.
Close the oven door and leave the dough to rise again for 15 minutes.
Remove the dough rolls from the oven and roll them out further until you have approximately 12 inches (30 cm) long strings.
Roll the dough again through the sugar-cinnamon mixture.
Shape each strand into a bolus form by rolling the dough around three fingers and secure in the middle.
Place the boluses on the baking sheet.
Put the baking sheet in the oven. Empty the oven dish and pour 1 cup (250 ml) of boiling water in a bowl. Put the oven dish on the bottom of the oven.
Place that bowl in the oven and shut the door.
Let the bolus rise for 35 minutes.
Remove the bolussen from the oven and place them under a tea towel while you preheat the oven to 480 °F (250 °C). Put the empty oven dish back into the bottom of the oven.
After 20 minutes fill the oven dish with 1 cup (250 ml) of boiling water.
Bake the bolussen in the middle of the oven for six minutes.
Take the sweet bread out and turn them right away. Let them cool further.
1. - Yeast This recipe uses ⅓ oz. (8 grams, 2 teaspoons) of instant yeast. If you prefer to use fresh yeast, you need ⅔ oz. (16 grams). If you use dry yeast, you need ⅓ oz. (8 grams). Note: with both fresh yeast and dry yeast you must first dissolve the yeast in lukewarm milk before adding it to your dough.2. - Flour Use regular flour or all-purpose flour for these sweetbreads. 3. - Oven This recipe is made in a conventional oven with top and bottom heat. Because you place an oven dish with hot water at the bottom of the oven, you can also make this recipe in a convection oven (otherwise the boluses will dry out too much). Then lower the temperature by 35 °F (20 °C) to 445 °F (230 °C).4. - Lactose-free Replace the butter with vegan margarine and the milk with soy milk. The taste will change slightly but is still very good.5. - Keep it moist You get the best Zeeuwse bolussen by letting them rise and bake in a moist environment. You do this by placing a baking dish with boiling water in an oven. The steam keeps the dough moist. That really improves the taste and structure of the boluses!6. - Storage
Room temperature - Store the bolussen at room temperature for up to two days in an airtight container. The structure deteriorates quickly. TIP Just before you eat it, heat the bolus in the microwave for 20 seconds on full power.
Freezer - Freeze the buns immediately after baking and pack them individually. You can store them like this for up to a month. Let them thaw in the package at room temperature. Heat them in the microwave on full power for 20 seconds before eating them.
7.- Nutritional values The nutritional values shown are per bolus. The actual number of calories is slightly lower because the cinnamon sugar mixture is not used up. You make a little more so that you can roll the dough well in the mixture.