Bring all ingredients to room temperature. Sift 350 g flour and
mix with 7 g dry yeast and a pinch of salt. But a dimple in the
middle and pour in the 20 cl milk and a beaten egg. Spread the
butter over the flour and knead everything for 10 minutes until a
smooth dough. Leave to rise for 1 hour, covered at room
temperature and draft-free.
Flemish Zeeland boluses
pastry flour
salt
dried yeast
milk
butter
A Zeeland bolus is originally from Spain and Portugal. In
Zeeland, the bolus was baked for the first time in
Middelburg in the first half of the seventeenth century.
Knead the dough again and divide into balls. Sprinkle the
worktop well with brown caster sugar mixed with cinnamon.
Roll the balls over them and let them rise again for 15 minutes.
Then roll the dough balls into the sugar into strands of about
40 centimeters. The more sugar it sticks to, the more sticky the
final product will be. Roll up the strands in a bolus shape. Put
them on baking paper and let rise for 1 hour.
Place the baking dish with boluses in a preheated oven at
220°C. Put a jar of water at the bottom of the oven. Bake the
boluses for about 7 minutes. Allow them to cool briefly and
then cover them with household foil. In this way they do not dry
out and remain pleasantly sticky.
Bring all ingredients to room temperature. Sift
350 g flour and mix with 7 g dry yeast and a
pinch of salt. But a dimple in the middle and
pour in the 20 cl milk and a beaten egg. Spread
the butter over the flour and knead everything
for 10 minutes until a smooth dough. Leave to
rise for 1 hour, covered at room temperature
and draft-free.
pastry flour
salt
dried yeast
milk
butter
A Zeeland bolus is originally from Spain
and Portugal. In Zeeland, the bolus was
baked for the first time in Middelburg in
the first half of the seventeenth century.
Flemish Zeeland
boluses
Knead the dough again and divide into balls.
Sprinkle the worktop well with brown caster
sugar mixed with cinnamon. Roll the balls over
them and let them rise again for 15 minutes.
Then roll the dough balls into the sugar into
strands of about 40 centimeters. The more
sugar it sticks to, the more sticky the final
product will be. Roll up the strands in a bolus
shape. Put them on baking paper and let rise
for 1 hour.
Place the baking dish with boluses in a
preheated oven at 220°C. Put a jar of water at
the bottom of the oven. Bake the boluses for
about 7 minutes. Allow them to cool briefly and
then cover them with household foil. In this way
they do not dry out and remain pleasantly
sticky.
taste and tradition
