Zeeuwse Bolussen

Ingredients

• 10 ginstant yeast
• 200 mlmilk, warm
• 25 gsugar, for dough
• 400 gall-purpose flour
• 1egg, medium
• 75 gunsalted butter, softened
• 1 tspsalt
• 1 tbspcinnamon, 1 tsp for dough, remainder for sugar coating
• 1 tbspcardamom, for dough
• 75 gbrown sugar, mixed into dough during rolling
• 250 gbrown sugar, for rolling coating

Method

1. 1

   Place yeast, warm milk and sugar in a bowl and mix. Leave for a few minutes until it starts to foam.

2. 2

   Add the flour, egg, butter, salt, 1 tsp cinnamon and cardamom. Mix until a smooth dough forms.

3. 3

   Shape into a ball, cover and leave to rise for 1 hour until doubled in size.

4. 4

   Mix the 250g brown sugar with the remaining cinnamon. Pour over the dough and roll it in the sugar mixture.

5. 5

   Divide the dough into 10 equal balls (about 75g each). Set aside briefly — the sugar will begin to dissolve and be absorbed into the dough.

6. 6

   Roll each ball into a strand 35 to 40cm long, continuing to roll it through any remaining sugar as you go.

7. 7

   Fold one end of the strand over and tuck the other end underneath to form a coil. Place on a lined baking sheet, cover with plastic wrap and leave to rise for 30 to 60 minutes.

8. 8

   Preheat oven to 250C / 480F. Bake the bolussen for about 8 minutes until done and caramelised. Do not overbake or they will dry out.

9. 9

   Cool out of the oven for 1 minute, then turn them upside down on a wire rack to prevent the bottoms sticking.