Zeeuwse Bolussen (Dutch Cinnamon Buns)
Tender yeast rolls flavored with cinnamon and cardamom, generously coated with sugar. This traditional Dutch delicacy features a crispy sugar crust and a soft, aromatic crumb.
Ingredients
- 10 g Dry yeast
- 200 ml Milk
- 25 g Sugar
- 400 g Wheat flour
- 1 pcs Egg
- 75 g Butter
- 1 tsp Salt
- 1 tbsp Ground cinnamon
- 1 tbsp Ground cardamom
- 75 g Brown sugar
- 250 g Granulated sugar
Instructions
- Place the yeast, milk, and sugar in the bowl of a food processor. Mix well and let stand for a few minutes until the mixture begins to foam.
- Add the flour, egg, butter, salt, cinnamon, and cardamom. Mix in the processor until a smooth dough forms.
- Shape the dough into a ball, cover the bowl, and let it rise for 1 hour or until it doubles in volume.
- Mix the granulated sugar with 1 tablespoon of cinnamon. Sprinkle the mixture over the dough and gently roll it in.
- Divide the dough into 10 equal balls (approximately 75 g each). Let them rest briefly — the sugar will begin to dissolve slightly, and when you roll them out again, the dough will better absorb the sugar.
- Roll out each ball into a long strip (approximately 35–40 cm), continuously coating it with granulated sugar.
- Bend the strip around one end and tuck the second end underneath the formed roll. Insert something between the layers to secure the end and give the roll its characteristic shape.
- Place the rolls on a baking sheet lined with parchment paper. Cover with plastic wrap and let rise for another 30–60 minutes.
- Preheat the oven to 250 °C (top and bottom heat).
- Bake the rolls for about 8 minutes until done. Be careful — if overbaked, they will become dry. We want slightly sticky, soft rolls!
- Let the rolls cool in the oven for 1 minute, then flip them over and continue cooling (preferably on a wire rack). Enjoy!