Bolus

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Bolus

Sweet sticky cinnamon breadrole
Print Recipe
Prep Time 1 hour 20 minutes
Cook Time 6 minutes
Course Snack
Cuisine Dutch
Servings 6

Equipment

  • Oven
  • Kitchen Machine

Ingredients
  

  • 350 gram Plain Flower
  • 7 gram Dry Yeast 1 sachet
  • 4 gram Salt
  • 210 ml Milk Milk needs to be warm (not boiling)
  • 1 egg room temperature
  • 35 gram Unsalted Butter room temperature
  • 2 teaspoon Cinnamon
  • 500 gram Dark Brown soft sugar

Instructions
 

  • Mix flower and yeast in mixing bowl.
    Warm milk up in microwave so its just warm (not boiling) and por this in the mixing bowl together with the flower, yeast. Add the butter, salt and egg.
    Mix this together really well with your kitchen appliance with doughhooks for about 8 minutes.
    Make a doughball, put this on a oventray which is covered with bakingpaper en cover with clingfilm.
    Put a plastic box 15×20 cm with boilingwater on the bottom of your oven and place the tray on first level above this. (do not turn the oven on)
    Close the ovendoor and leave to rise for 15 minutes
    Mix the dark brown soft sugar and cinnamon together in a large oven tray
    After 15 mins rising, create 70 gram balls from the dough and roll them through the sugar/cinnamon mix and place them back on the baking tray just above the box with boiling water. (do not turn the oven on) Let these rise for another 15 minutes.
    After 15 minutes, roll the sugary doughballls again through the sugar/cinnamonmix. Then roll these with two hands in thin strings of around 30 cm long
    Ensure the dough string are well covered in sugar/cinnamon mix.
    Roll the strings into a bolus, see the video
    Put the bolus on a bakingtray covered with baking paper and let them rise again in a warm place for 45 minutes (cover with cling film)
    Preheat the oven upto 250 degrees Celcius or 230 Celcius electric fan oven
    Once the oven is on right temperature, put a heat resistant tub with COLD water on the bottom of your oven. Remove the clingfilm from the tray with the risen dough and place this tray in the middle of the oven.
    Bake the bolus in around 6 minutes
    Add a bit of water to the left over sugar/cinnamon mix so becomes a thick sirup.
    Remove the backing tray with bolus from the oven after 6 minutes, carefull they are very hot. Dab these with the sugary sirup and turn the bolus around and dab the other side too with the sugary sirup. Important is to cover straight away with clingfilm so they stay moist.
    Leave to cool
    You can eat these luke warm and cooled down.
    Make sure to store them covered so they stay soft.

Video

Notes

A Zeeland bolus is a sweet, sugared bread that originally comes from the province of Zeeland (The Netherlands), with roots in Spain and Portugal.
Boluses are baked from luxurious white bread dough that is rolled into a strand by dark or lighter brown sugar and then rolled up in a kind of spiral shape. The color of the sugar mixture largely determines the final color of the bolus.
Many bakers shape the bolus as they see fit; most have their own recipe and preparation method. In particular, the sugar mixture to roll out the bolus strands differs per region and baker. Cinnamon is often added to this, but not every baker does this. Twisting the spiral is done with one end of the dough strand between thumb and index finger.
Boluses are often consumed with coffee, with the (flatter) bottom usually spread with some butter.
Keyword Bolus, Zeeuwse Bolus