Zeeuwse bolussen

Instructions

1- Place the dried yeast, milk and sugar in the bowl of your food processor.

2- Mix and let stand for a few minutes until it begins to foam.

3- Then add the flour, egg, butter, salt, 1 tsp of cinnamon and cardamom and process until smooth.

4- Form the dough into a ball, cover the bowl and let it rise for 1 hour or until it has doubled in size.

5- Mix the caster sugar with 1 tablespoon of cinnamon, pour over the dough and roll it in.

6- Form 10 equal balls (about 75 grams each) and let them “sweat” for a while.

7- The sugar will dissolve a little.

8- When you roll them again later, the rest of the dough will absorb the sugar better.

9- Then roll the ball into a strand about 35-40 centimeters long while rolling through the powdered sugar.

10- Fold the strand around one end and tuck the other end under the bolus.

11- Push something between the roll to secure the end.

12- Place on a baking sheet lined with a baking sheet, cover with plastic wrap and let them rise for ½-1 hour.

13- Meanwhile, preheat the oven to 250 degrees Celsius/480 Fahrenheit top and bottom heat Bake the Zeeland Boluses for about 8 minutes until done.

14- Be careful – if you bake them too long, they will get dry and you will want something sticky 😉 .

15- 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).

16- Enjoy!.