1
Place the dried yeast, milk and sugar in the bowl of your food processor. Mix and let stand for a few minutes until it begins to foam.
2
Then add the flour, egg, butter, salt, 1 tsp of cinnamon and cardamom and process until smooth.
3
Form the dough into a ball, cover the bowl and let it rise for 1 hour or until it has doubled in size.
4
Mix the caster sugar with 1 tablespoon of cinnamon, pour over the dough and roll it in.
5
Form 10 equal balls (about 75 grams each) and let them “sweat” for a while. The sugar will dissolve a little. When you roll them again later, the rest of the dough will absorb the sugar better.
6
Then roll the ball into a strand about 35-40 centimeters long while rolling through the powdered sugar.
7
Fold the strand around one end and tuck the other end under the bolus. Push something between the roll to secure the end.
8
Place on a baking sheet lined with a baking sheet, cover with plastic wrap and let them rise for ½-1 hour.
9
Meanwhile, preheat the oven to 250 degrees Celsius/480 Fahrenheit top and bottom heat
10
Bake the Zeeland Boluses for about 8 minutes until done. Be careful – if you bake them too long, they will get dry and you will want something sticky 😉 .
11
Let them cool out of the oven for 1 minute, then turn them over and let them cool further (on a wire rack if necessary). Enjoy!