Muisca Bolus

Ingredients

The Muisca Bolus differs from the original Dutch Zeeuwse bolus in several ways. Firstly, the Muisca Bolus incorporates panela, a traditional Muisca ingredient, instead of regular sugar. Additionally, the Muisca Bolus incorporates Muisca spices such as cinnamon and cloves, adding a unique flavor profile to the pastry. The shape of the Muisca Bolus remains similar to the original, with its distinctive spiral form. We alse have the original recipe for Zeeuwse bolus, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) unsalted butter, softened 1/4 cup (50g) unsalted butter, softened
• 1/4 cup (50g) panela (unrefined cane sugar) 1/4 cup (50g) panela (unrefined cane sugar)
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 packet (7g) active dry yeast 1 packet (7g) active dry yeast
• Additional panela for coating Additional panela for coating

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 8g (4g saturated)
• Carbohydrates: 40g (20g sugars)
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, softened butter, panela, cinnamon, cloves, and salt. Mix well.
3. 3.
   Add the yeast mixture to the dry ingredients and knead until a smooth dough forms. If the dough is too sticky, add a little more flour.
4. 4.
   Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Punch down the dough and divide it into equal portions.
7. 7.
   Roll each portion into a long rope and shape it into a spiral, tucking the end underneath.
8. 8.
   Place the boluses on a baking sheet lined with parchment paper.
9. 9.
   Sprinkle the boluses generously with panela, pressing it gently into the dough.
10. 10.
    Bake for 15-20 minutes, or until the boluses are golden brown and caramelized.
11. 11.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Panela — Panela is an unrefined cane sugar commonly used in Muisca cuisine. If you can't find panela, you can substitute it with dark brown sugar for a similar flavor.

Tips & Tricks

• For an extra touch of flavor, you can add a pinch of ground anise or nutmeg to the dough.
• Make sure the water used to dissolve the yeast is warm, but not too hot, as it can kill the yeast.
• To achieve a beautiful caramelized crust, sprinkle the boluses generously with panela before baking.
• Serve the Muisca Bolus warm for the best taste and texture.
• These boluses are best enjoyed fresh, but you can store them in an airtight container for up to 2 days.

Serving advice

Serve the Muisca Bolus as a delightful sweet treat alongside a cup of hot chocolate or coffee. It can be enjoyed for breakfast, as a snack, or as a dessert.

Presentation advice

Arrange the Muisca Boluses on a serving platter, allowing their golden caramelized crusts to shine. Sprinkle some powdered sugar on top for an elegant touch. Serve them with a side of whipped cream or a drizzle of chocolate sauce for an indulgent presentation.