Bring all ingredients to room temperature. Sift 350 g flour and mix with 7 g dry yeast and a pinch of salt. But a dimple in the middle and pour in the 20 cl milk and a beaten egg. Spread the butter over the flour and knead everything for 10 minutes until a smooth dough. Leave to rise for 1 hour, covered at room temperature and draft-free. Knead the dough again and divide into balls. Sprinkle the worktop well with brown caster sugar mixed with cinnamon. Roll the balls over them and let them rise again for 15 minutes. Then roll the dough balls into the sugar into strands of about 40 centimeters. The more sugar it sticks to, the more sticky the final product will be. Roll up the strands in a bolus shape. Put them on baking paper and let rise for 1 hour. Place the baking dish with boluses in a preheated oven at 220°C. Put a jar of water at the bottom of the oven. Bake the boluses for about 7 minutes. Allow them to cool briefly and then cover them with household foil. In this way they do not dry out and remain pleasantly sticky.

Flemish Zeeland boluses  

flour salt dried yeast milk butter
A Zeeland bolus is originally from Spain and Portugal. In Zeeland, the bolus was baked for the first time in Middelburg in the first half of the seventeenth century.
egg granulated sugar Brown sugar cinnamon powder
A Recipe Guide For The Amateur Chef Belgian Cuisine

Flemish Zeeland

boluses  

Bring all ingredients to room temperature. Sift 350 g flour and mix with 7 g dry yeast and a pinch of salt. But a dimple in the middle and pour in the 20 cl milk and a beaten egg. Spread the butter over the flour and knead everything for 10 minutes until a smooth dough. Leave to rise for 1 hour, covered at room temperature and draft-free. Knead the dough again and divide into balls. Sprinkle the worktop well with brown caster sugar mixed with cinnamon. Roll the balls over them and let them rise again for 15 minutes. Then roll the dough balls into the sugar into strands of about 40 centimeters. The more sugar it sticks to, the more sticky the final product will be. Roll up the strands in a bolus shape. Put them on baking paper and let rise for 1 hour. Place the baking dish with boluses in a preheated oven at 220°C. Put a jar of water at the bottom of the oven. Bake the boluses for about 7 minutes. Allow them to cool briefly and then cover them with household foil. In this way they do not dry out and remain pleasantly sticky.
flour salt dried yeast milk butter
egg granulated sugar Brown sugar cinnamon powder
A Zeeland bolus is originally from Spain and Portugal. In Zeeland, the bolus was baked for the first time in Middelburg in the first half of the seventeenth century.
a recipe guide for the amateur chef Belgian Cuisine