Zeeuwse bolussen

1. Place the dried yeast, milk and sugar in the bowl of your food processor. Mix and let stand for a few minutes until it begins to foam.
2. Then add the flour, egg, butter, salt, 1 tsp of cinnamon and cardamom and process until smooth.
3. Form the dough into a ball, cover the bowl and let it rise for 1 hour or until it has doubled in size.
   1 hour
4. Mix the caster sugar with 1 tablespoon of cinnamon, pour over the dough and roll it in.
5. Form 10 equal balls (about 75 grams each) and let them “sweat” for a while. The sugar will dissolve a little. When you roll them again later, the rest of the dough will absorb the sugar better.
6. Then roll the ball into a strand about 35-40 centimeters long while rolling through the powdered sugar.
7. Fold the strand around one end and tuck the other end under the bolus. Push something between the roll to secure the end.
8. Place on a baking sheet lined with a baking sheet, cover with plastic wrap and let them rise for ½-1 hour.
   1 hour
9. Meanwhile, preheat the oven to 250 degrees Celsius/480 Fahrenheit top and bottom heat
10. Bake the Zeeland Boluses for about 8 minutes until done. Be careful – if you bake them too long, they will get dry and you will want something sticky 😉 .
    8 minutes
11. 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). Enjoy!
    1 minute

Cooking notes

Baked goods are unforgiving with rounding — use weights rather than volumes whenever possible, and verify pan capacity if you scale up or down significantly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.