How to Make Zeeuwse Bolussen – The Ultimate Sticky Cinnamon-Spiced Pastry from Zeeland скачать в хорошем качестве

How to Make Zeeuwse Bolussen – The Ultimate Sticky Cinnamon-Spiced Pastry from Zeeland

Soft, sticky Zeeuwse bolussen with a caramel shine. Tested in my home kitchen until the crumb, spice, and flip came out just right. I first tried these while visiting a colleague in Zeeland. Back home, I refined the dough and shaping so any home baker can get that classic glossy top and tender bite. n my last trip to the Netherlands, I visited one of the Dutch members on my team from my real job—the one that involves spreadsheets instead of spatulas. He lives in Zeeland and introduced me to a local pastry I had never tried before: the Zeeuwse bolus. One bite and I was hooked. Soft, sweet, sticky, and spiced—what’s not to love? I knew right then that my wife would fall in love with these, too. So when I got back home, I rolled up my sleeves, cleared the counters, and started working on my own version of this Zeeland classic. The Zeeuwse bolus has a long and multicultural history. While it’s now considered a Zeeland specialty, its roots likely trace back to Sephardic Jewish bakers who settled in the Netherlands at the end of the 16th century. These bakers brought with them coiled pastries like bollo dulce or bulema—soft, enriched doughs often shaped in spirals. Over time, Zeeland bakers made the recipe their own by rolling the dough in a deep, spiced mixture of brown sugar, cinnamon, and lemon zest. The result is a pastry that’s both sticky and aromatic, and uniquely tied to the province. Today, you’ll find Zeeuwse bolussen in bakeries across the region, especially in towns like Goes and Middelburg, where an annual competition is held to crown the best bolus baker. The flavor? Think of the softest cinnamon roll you’ve ever had—only richer, deeper, and more caramelized. The brown sugar melts into the dough during baking, creating a gooey coating that clings to your fingers (and yes, your coffee mug too). The dough is tender and enriched, almost brioche-like, and the kiss of lemon zest in the sugar gives just enough brightness to cut through the richness. They’re best enjoyed fresh out of the oven—or gently rewarmed—with a strong cup of coffee or tea. No icing, no extras needed. Recipe link with step-by-step instructions, and measurements in metric and imperial units: https://www.toineskitchen.com/recipes... === SHARE IT === If you make this recipe, please post a photo of it on Instagram with the hashtag: #ToinesKitchen and I will share them on my Instagram story, and on my website. === NEWSLETTER === Sign up for my newsletter, to get new recipes. In the future, we will be sending out sneak peeks, and exciting announcements about merch: https://www.subscribepage.com/toinesk... === MY VIDEO GEAR === Camera: Canon EOS 5D Mk IV: https://adorama.rfvk.net/DVnrej Lens: Canon EF 24-70mm f/2.8: adorama.rfvk.net/9WO3OW Light: Godox SL-150W II: https://adorama.rfvk.net/5bY3Yj Softbox: Godox Softbox: https://adorama.rfvk.net/Ao2D2j Secondary Camera: GoPro Hero 10: https://adorama.rfvk.net/vnxr9A ===CHAPTERS=== 00:00 - Introduction 00:54 - Ingredients 01:26 - Making the Dough 04:30 - Making the Sugar Mixture 05:55 - Shaping the Bolussen 11:36 - The Second Rise 11:59 - Baking the Bolussen 14:29 - Tasting…Eet Smakelijk! ===MY SITES=== Website: https://www.toineskitchen.com​ Instagram:   / toineskitchen   Facebook:   / toineskitchen   ===NOTICES=== Toine's Kitchen is made, produced, and managed by Nederlicious Media, LLC DISCLAIMER: Links included in this description may be affiliate links, and I may receive a small commission for each sale, at no additional cost to you. Thank you so much for your continued support. Royalty-Free Music by https://www.bensound.com/royalty-free...