Zeeuwse Bolus - Dutch Sweet Cinnamon Rolls

Ingredients

• 500g (4 cups) all-purpose flour500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast7g (2 ¼ tsp) instant yeast
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 100g (½ cup) unsalted butter, melted 100g (½ cup) unsalted butter, melted
• 100g (½ cup) granulated sugar100g (½ cup) granulated sugar
• 2 tsp vanilla extract2 tsp vanilla extract
• 1 tsp salt1 tsp salt
• 1 tsp ground cinnamon1 tsp ground cinnamon
• 100g (½ cup) brown sugar100g (½ cup) brown sugar
• 2 tbsp water2 tbsp water

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 45g, 20g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, warm milk, melted butter, granulated sugar, vanilla extract, and salt. Mix until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
3. 3.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. 4.
   In a small bowl, mix together the ground cinnamon and brown sugar.
5. 5.
   Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a long rope, about 30cm (12 inches) in length.
6. 6.
   Dip each rope into the water, then roll it in the cinnamon-sugar mixture, ensuring it is well coated.
7. 7.
   Twist each coated rope into a spiral shape, tucking the end underneath to secure it.
8. 8.
   Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space between them. Cover with a kitchen towel and let them rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Bake the Zeeuwse Bolus in the preheated oven for 15-20 minutes, or until golden brown and fragrant.
11. 11.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best texture and rise.
• Instant yeast — Make sure the yeast is fresh and active to ensure proper dough fermentation.
• Warm milk — The milk should be warm, but not hot, to activate the yeast effectively.
• Brown sugar — Dark brown sugar adds a richer flavor to the cinnamon coating.
• Water — The water helps the cinnamon-sugar mixture adhere to the dough ropes.

Tips & Tricks

• For an extra burst of flavor, sprinkle some chopped walnuts or raisins on top of the cinnamon-sugar mixture before rolling the dough.
• Serve the Zeeuwse Bolus warm for the best experience. You can reheat them in the oven for a few minutes before serving.
• If you prefer a less sticky texture, reduce the amount of sugar in the cinnamon coating.
• These rolls are best enjoyed on the day they are made, but you can store them in an airtight container for up to 2 days.

Serving advice

Serve the Zeeuwse Bolus as a delightful breakfast or brunch treat. They pair perfectly with a cup of coffee or tea.

Presentation advice

Arrange the Zeeuwse Bolus on a serving platter, allowing their beautiful spiral shapes to be visible. Dust them with a sprinkle of powdered sugar for an elegant touch.