AI-generated image
Zeeuwse bolus
Zeeuwse bolus: sticky Zeeland spiral bun in dark brown sugar and cinnamon
DutchZeeuwse bolussen are the sticky spiral buns of Zeeland, the delta province in the south-west, brought there, it is said, by Portuguese Jewish bakers in the 17th century: a soft yeast dough rolled in dark brown sugar and cinnamon, twisted into a coil and baked until the sugar caramelises into a sticky, dark crust. Middelburg bakeries sell them with butter. A common mistake is rolling them in too little sugar; they need a thick coat for the caramel. Chef's tip: twist the sugared rope tightly before coiling it, so the sugar is trapped in the folds.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
- 1 ⅛ lb plain flour
- 2 tbsp sugar
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 ¼ cups warm milk
- 2 ⅛ oz soft butter
For the coating
- 9 oz dark brown sugar
- 2 tsp ground cinnamon
Shop this recipe on Amazon
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Mix 1 ⅛ lb plain flour, ¼ oz fast-action dried yeast, 2 tbsp sugar, 1 tsp salt and 1 tsp ground cinnamon. Add 1 ¼ cups warm milk and 2 ⅛ oz soft butter and knead 10 minutes. Cover and rise 1 hour.
10 minStep 2: Mix 9 oz dark brown sugar and 2 tsp ground cinnamon on a board.
Step 3: Divide dough into 10 and roll each into a 40 cm rope through the sugar, pressing it in. Common mistake: too little sugar; no caramel.
Step 4: Twist each rope and coil it into a snail, tucking the end underneath. Place on lined trays and sprinkle with leftover sugar. Rise 30 minutes.
30 minStep 5: Heat the oven to 400°F (fan 350°F). Bake for 18–22 minutes, until dark and sticky.
22 minStep 6: Cool on the paper before lifting off.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 6 g
- Carbs
- 52 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zeeuwse bolus take?
- About 65 minutes in total: 40 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Reform torta
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.
American