Dutch cinnamon bolussen
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Cook time: 
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Makes: 10 bolussen
 
Ingredients
  • 10 gr dried yeast
  • 300 gr milk
  • 50 gr white sugar
  • 25 gr butter
  • 500 gr white flour
  • 8 gr salt
  • 250 gr moscovado sugar
  • 50 gr white sugar
  • 2 tlpl ground cinnamon
Instructions
  1. Preheat the oven to 200 ºC.
  2. Place in a bowl the lukewarm milk, white sugar, soft butter and dried yeast. Stir and allow the yeast to wake up for a couple of minutes.
  3. Add the white flour and the salt and knead for 10 min or until the dough is smooth and elastic.
  4. Place the dough in a lightly floured bowl, cover with cling film or a dry cloth and allow to double in size in about an hour in a draft free spot.
  5. Divide the dough in portions weighing 85 à 90 gr and roll each one into a long strand.
  6. Mix the moscovado sugar, white sugar and ground cinnamon.
  7. Brush the strands with a little water and roll them in to sugar mixture to coat them evenly. Tie a knot and place the bolussen on a tray lined with baking paper. Allow to double in size again.
  8. Bake the bolussen for 25 min or until they are golden Brown and cooked through.
  9. Remove them from the tray and allow to cool on a wire rack.
Stuff to know
The bolussen are done when they sound hollow when you tap the bottom.
The milk in which the yeast is dissolved can’t be warmer than 50 °C.
The name blos is derived from the Jiddish, the language spoken by the European Jews and that has itself taken quite a few words from other languages. The bolus or boles is the plural form of bole, which is derived from the Spanish bollo meaning ’fine bread bun’.
Recipe by Jeroen Valkenier Recipes at http://jpvalkenier.com/dutch-cinnamon-bolussen/