Zeeuwse bolussen

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

Directions

1. Step 1: 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.
2. Step 2: Then add the flour, egg, butter, salt, 1 tsp of cinnamon and cardamom and process until smooth.
3. Step 3: Form the dough into a ball, cover the bowl and let it rise for 1 hour or until it has doubled in size.
4. Step 4: Mix the caster sugar with 1 tablespoon of cinnamon, pour over the dough and roll it in.
5. Step 5: 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.
6. Step 6: Then roll the ball into a strand about 35-40 centimeters long while rolling through the powdered sugar.
7. Step 7: Fold the strand around one end and tuck the other end under the bolus. Push something between the roll to secure the end.
8. Step 8: Place on a baking sheet lined with a baking sheet, cover with plastic wrap and let them rise for ½-1 hour.
9. Step 9: Meanwhile, preheat the oven to 250 degrees Celsius/480 Fahrenheit top and bottom heat
10. Step 10: 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 😉 .
11. Step 11: 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!