Zeeland bolus that you can bake at home

METHOD

How to make it

1. 01

   STEP 1

   Done

   Heat the milk until lukewarm, stir the yeast through and leave for a while.

2. 02

   STEP 2

   Done

   Mix for the dough the flour, crystal sugar, egg, salt, water and milk (with the yeast). Knead for 6 minutes by hand or in the machine. Add halfway through the butter and knead well. Divide the dough into 80 grams. Place on a sheet of baking paper, cover with a clean tea towel and let rest for 20 minutes.

3. 03

   STEP 3

   Done

   Preheat the oven to 225 degrees and cover a baking tin with baking paper. Mix the dark brown bastard sugar and cinnamon powder in an elongated oven dish. Also prepare a bowl of water.

4. 04

   STEP 4

   Done

   Brush your work surface lightly with flour and roll each ball of dough to a strand of 30 cm. Brush each strand with a little water and then roll the dough generously through the sugar mixture. Then turn it into a bolus. Start with the heart and twist the rest of the dough around it.

5. 05

   STEP 5

   Done

   Divide the boluss over the baking tray. Let them rise for another 5 minutes and then fry the bolus in 7 - 9 minutes. In the original recipe was 7 minutes, but with me there were still a few boluses a bit raw inside. I would therefore go for a time somewhere between 8 and 10 minutes. But every oven is different, so that's a little test at your own oven.

6. 06

   STEP 6

   Done

   If the boluss are baked, put them directly on a large, flat dish and let cool. Don't wait too long to take a bite of your first homemade Zeeland bolus, enjoy!

7. 07

   STEP 7

   Done

   Did you know that the bolus in Zeeland is also called jikkemiane, stropiedroaier, biscuit or drolle? Read more about the origin of the Zeeland bolus.