Zeeuwse Bolussen (Sticky Cinnamon Buns)

Published on 5 August, 2007 by Anja

Zeeuwse Bolussen
There’s not a good translation for the Zeeuwse Bolus, only sticky cinnamon bun comes close. Pour some warm water in a little bowl and solve 50g butter in it. It becomes a smooth mixture. Add in a big bowl 500g white bread mix and knead the butter and 300ml warm water into it. Make it a silky, smooth and elastic dough. Let the dough rise in a warm place. Meanwhile make the sugarmixture. Mix 250g brown sugar with 1 teaspoon cinnamon and 1 teaspoon lemon juice. After the dough has risen, divide the dough in 12 pieces and let it rise for another 30 minutes in a warm place in a bowl covered with cling film. Then roll the dough out to rectangle about 1 cm thick. Dip the rectangle rolls through the sugar cinnamon mixture. Arrange the rectangle rolls into a ‘bolus’. Place the bolus on a buttered baking sheet and again let it rise for another 30 minutes! Then you can place the baking sheet in a preheated oven at 200C for about 10 to 15 minutes. When you have some leftover Zeeuwse Bollusen put them in the fridge, defrost them and just put them back in the oven and again you have fresh buns. Enjoy!

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