Instruction

• 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
• Then add the flour, egg, butter, salt, 1 tsp of cinnamon and cardamom and process until smooth
• Form the dough into a ball, cover the bowl and let it rise for 1 hour or until it has doubled in size
• Mix the caster sugar with 1 tablespoon of cinnamon, pour over the dough and roll it in
• 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
• Then roll the ball into a strand about 35-40 centimeters long while rolling through the powdered sugar
• Fold the strand around one end and tuck the other end under the bolus
• Push something between the roll to secure the end
• Place on a baking sheet lined with a baking sheet, cover with plastic wrap and let them rise for ½-1 hour
• Meanwhile, preheat the oven to 250 degrees Celsius/480 Fahrenheit top and bottom heat 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 😉
• 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!