Zeeuwse bolussen
personRecipeLibrary
Netherlands Dessert recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicNetherlands speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53394.
Provider record: TheMealDB meal 53394 · updated 2026-05-01 10:30:21
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 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
Video
YouTubeDirections
- 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!