Zeeuwse bolussen, sticky, crunchy and baked until airy. A traditional sweet baking from Zeeland. And with this recipe you can bake them yourself at home.
One of my favorite recurring topics of the month is the Food Blog Swap. You'll cook a recipe from some one elses blog. And this time it was assigned to me to the blog of mammatjevanalles. A full-time, and always busy housewife who also bakes delicious recipes.
I've got great memories to these bolussen. When I was young my mother bought them at the local market every Saturday. When I tasted these boluses I went back in time again. They taste exactly the same. A great and succesful recipe.
Because ...
- you want sticky, chewy bolussen, you have to let them rise in a humid environment and not too long.
- you want browning and moisty bolussen you bake them at a high temperature for a very short period (only 6 minutes).
- you also don't want to eat refined sugars, use palm sugar instead of regular sugar. You won't get a sugar-free bolus, but you've got another type of sugar and therefore a different flavor.
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Zeeuwse bolussen (a Dutch traditional sweet bread)
Ingredients
- 210 ml milk lukewarm
- 35 grams butter unsalted, room temperature
- 1 egg size M
- 350 gram flour
- 2 teaspoons yeast instant
- 4 grams salt
- 200 grams sugar
- 1 teaspoon cinnamon grounded
Instructions
- Mix the milk, butter, egg, flour and yeast in a bowl and knead.
- 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).
- Place the dough on a baking tray and slide into the oven.
- Pour boiling water in a bowl and place it on the bottom of the oven, close the oven door and leave the dough to rise for 15 minutes.
- Meanwhile mix the cinnamon and sugar on a plate
- Divide the dough in 10 equal pieces and roll each piece into a string of about 15 cm.
- Role that string through the sugar mixture and place back on the baking sheet.
- Put the baking tray back in the oven and pour boiling water in a bowl that's placed on the bottom of the oven.
- Close the oven door and leave to rise again for 15 minutes.
- Remove the dough rolls from the oven and roll them out further until you have approximately 30 cm long strings.
- Roll those again through the sugar mixture.
- Shape each strand into a bolus form by rolling the dought around three fingrs and secure in the middle.
- Place on a baking sheet.
- Put the baking sheet in the oven and pour boiling water in a bowl.
- 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 250 degrees Celsius.
- Bake the bolussen in six minutes in the pre-heated oven.
- Get them out and turn them right away and allow them to cool further.
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