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Sweet Zeeuwse Bolussen

A community recipe by kirstennl

Not tested or verified by Nigella.com

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Introduction

They are sweet, sticky and you have to eat them fresh with real butter.

Ingredients

Serves: 12

Metric Cups

500 grams flour
salt (one knife point)
350 millilitres milk
50 grams yeast
75 grams butter
1 egg
250 grams brown sugar
2 tablespoons cinnamon

18 ounces flour
salt (one knife point)
12¼ fluid ounces milk
2 ounces yeast
3 ounces butter
1 egg
9 ounces brown sugar
2 tablespoons cinnamon

Method

Sweet Zeeuwse Bolussen is a community recipe submitted by kirstennl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Sieve the flour over a scale, and put some salt in it.

Heat the milk until this is 37 degrees celsius. Dissolve the yeast in conjunction with the butter in a small little lukewarm milk.

Create a hollow in the flour and add the yeast mix, and the egg. Pour, little by little, the rest of the lukewarm milk in the flour and combine. Knead it to a good smooth dough.

Let the dough rise to approximately 1 hour with a damp cloth over the top, in a warm place. In the meantime, mix the cinnamon and brown sugar on your bench/work top. Roll the dough in to pieces of 16 inches length.

Roll these pieces through the sugar/cinnamon and form each roll into a shell (like a snails).

Put the buns on a buttered cookie sheet, pour over them the remaining sugar and cinnamon and bake them in a pre-heated oven at 440 degrees / 250C for about 45 minutes. Allow them to cool but not dry out, and serve.

Sieve the flour over a scale, and put some salt in it.

Heat the milk until this is 37 degrees celsius. Dissolve the yeast in conjunction with the butter in a small little lukewarm milk.

Create a hollow in the flour and add the yeast mix, and the egg. Pour, little by little, the rest of the lukewarm milk in the flour and combine. Knead it to a good smooth dough.

Roll these pieces through the sugar/cinnamon and form each roll into a shell (like a snails).