This version of Authentic Zeeuwse bolussen is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
17 Min Prep
🔥
22 Min Cook
🍽️
3 Servings
🥗
Vegetarian
Ingredients
10g Yeast
200ml Milk
25g Sugar
400g Flour
1 medium Egg
75g Unsalted Butter
1 tsp Salt
1 tablespoon Cinnamon
1 tablespoon Cardamom
75g Brown Sugar
250g Brown Sugar
Instructions
1
Place the dried fermenter, dairy liquid and sweetener in the dish of your food processor.
2
swirl around and let stand for a few mins until it begins to foam.
3
Then empty in the ground mix, egg, shortening, seasoning, 1 tsp of cinnamon and cardamom and process until even.
4
Form the flour base into a ball, lid the dish and let it rise for 1 hour or until it has doubled in size.
5
swirl around the caster sweetener with 1 tablespoon of cinnamon, empty over the flour base and roll it in.
6
Form 10 equal balls (about 75 grams each) and let them “sweat” for a while.
7
The sweetener will liquefy a little.
8
When you roll them again later, the rest of the flour base will absorb the sweetener better.
9
Then roll the ball into a strand about 35-40 centimeters long while rolling through the powdered sweetener.
10
Fold the strand around one end and tuck the other end under the bolus.
11
Push something between the roll to secure the end.
12
Place on a baking sheet lined with a baking sheet, lid with plastic wrap and let them rise for ½-1 hour.
13
Meanwhile, preheat the oven to 250 degrees Celsius/480 Fahrenheit top and bottom scalding up
cook thoroughly the Zeeland Boluses for about 8 mins until done.
14
Be careful – if you cook thoroughly them too long, they will get arid and you will want something sticky 😉.
15
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).
16
Enjoy!.
Recipe Information
Cuisine International
Course Dessert
Diet Vegetarian
Total Time 39 mins
Recipe Time chart
Preparation Time
17 mins
Cooking Time
22 mins
Total Time
39 mins
#international#dessert#vegetarian
Master Chef
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