1Place 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.
2Then add the flour, egg, butter, salt, 1 tsp of cinnamon and cardamom and process until smooth.
3Form the dough into a ball, cover the bowl and let it rise for 1 hour or until it has doubled in size.
4Mix the caster sugar with 1 tablespoon of cinnamon, pour over the dough and roll it in.
5Form 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.
6Then roll the ball into a strand about 35-40 centimeters long while rolling through the powdered sugar.
7Fold the strand around one end and tuck the other end under the bolus. Push something between the roll to secure the end.
8Place on a baking sheet lined with a baking sheet, cover with plastic wrap and let them rise for ½-1 hour.
9Meanwhile, preheat the oven to 250 degrees Celsius/480 Fahrenheit top and bottom heat
10Bake 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 😉 .
11Let 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!
