Zeeuwse Bolus - Dutch Cinnamon Ecstacy





Ok so first of all you are going to need to know how to pronounce these babies, they are called (Zow-Sa-Bo-Lus). Secondly here is what Wiki tells us, a bolus or jikkemine is a sweet pastry of Jewish origin from the Dutch province of Zeeland. They are made by baking a type of dough in a spiral shape and covering it with treacle and cinnamon. The shape of a bolus differs between bakers. They are often eaten with coffee, and the flatter underside is covered with butter.
There is also another kind of pastry that is sold under the name Bolus of boles in Holland. These are ginger boles, made of dough filled with ginger, and orangeade boles filled with orangeade and almond meal flavoured with orange and almonds. These boles are a golden yellow colour and in a paper form. They have to be eaten with a spoon because the syrup makes them very sticky. The bolus was first created in Zeeland in the first half of the 17th century by Sephardic Jewish bakers. There are signs of the Portuguese Jewish community that inhabited Zeeland at the Jewish cemetery in Middelburg. These Jewish bakers created the predecessor of the Zeeuwse bolus. Later bakers from Zeeland perfected the art of the bolus, sometimes using steam ovens to keep the cinnamon pastry tender.

Ingredients:

500gr strong flour

Pinch of salt

1 Egg

1 Tablespoon yeast

320 gr milk

75 gr melted butter

Zest of two lemon

For rolling: 400 gr dark brown sugar and 2 Tablespoon cinnamon, mixed*

Praline 
100g Pecans
1 Lemon
220g Caster Sugar 
Lemon Icing
200g Icing Sugar
Juice of one lemon

Method
1) Heat the milk in a microwave for 1 minute or till lukewarm in pan. Take off the heat and add the yeast, whisk and allow to dissolve. Pre heat oven to 60c. Line a large baking tray with greaseproof paper.
2) Sieve the flour into a bowl and place pinch of salt in the opposite side of the bowl.
3) Make a well in the flour and add the milk, give a quick stir then add your whisked egg.
4) Combine the ingredients and finally add your butter.
5) Bring together to form a dough ball, it will be quiet sticky, this is how it should be.
6) Place on very lightly floured counter top, literally a sprinkle.
7) Knead the dough for roughly 5 minutes.
8) Place the dough back in a large bowl, and cover with a damp cloth. Turn the heat off the oven and place the bowl in the oven. This is called proving, I have found this one of the best ways to prove your dough, in a warm oven, the damp cloth gives the yeast the correct environment to expand. Prove in the oven for 45 minutes.
9) Remove from the oven, the dough should have doubled in size. Knock the air back out of the dough and cut in to 15 small balls. Place these balls on the tray, cover with a damp cloth and back in to the oven, they go in for 20 mins more.
10) Mix the brown sugar, lemon zest and cinnamon together. Spread the mixture out evenly on the counter top.
11) Remove dough from the oven and roll each ball into long snake like strips, now roll in the brown sugar mix. Make sure each strip is evenly covered.
12) Roll up the strips in to a knot, it doesn't need to be perfect, and place back on the baking tray.
13) Cover again with a damp cloth and allow to prove in the oven for 60 mins.

14)After 60 mins they should like below. Take out of the oven, turn up the heat to the highest temperature mine was 240c.

15) Cook for 8-10 mins until cooked and gooey with brown sugar loveliness.

I am sure you will all love these pastries so please try them, they go well with a coffee!


Optional extra of Lemon Icing & Pecan Praline. 

To make the praline, melt the sugar in a saucepan until dark golden brown. Once all melted add a squeeze of lemon and the pecans. Transfer to a lined baking tray, spreading out and allowing to cool. Once cool the pecans will be rock hard, break up in to pieces and blitz in a food processor till ground.

For the lemon icing, simply combine the icing the sugar in a bowl with the lemon juice until it forms a paste, with the same consistency of double cream.
 

Thanks for reading and enjoy !

Will


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