Sticky Dutch Zeeuwse Bolussen Recipe

In a large mixing bowl, combine the flour, instant yeast, granulated sugar, and salt. Pour in the lukewarm milk, softened butter, and room temperature egg, then stir with a wooden spoon until a soft dough begins to form.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until it becomes smooth, elastic, and no longer sticky to the touch. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 45 minutes until doubled in size.

While the dough is rising, prepare the coating by mixing the dark brown sugar, ground cinnamon, and fresh lemon zest together in a shallow baking dish or wide bowl. Line a large baking sheet with parchment paper and set aside.

Divide the risen dough into 8 equal portions. Roll each portion into a long strand or rope of about 12 inches (30 cm) long, then roll each strand thoroughly through the brown sugar mixture until completely coated.

Wind each sugar-coated strand into a spiral shape on the prepared baking sheet, tucking the end underneath securely. Sprinkle any remaining brown sugar mixture directly over the tops of the shaped bolussen.

Preheat your oven to 425°F (220°C). Let the shaped pastries rest on the baking sheet for another 15 minutes, allowing them to puff up slightly before baking.

Bake in the preheated oven for 12 to 15 minutes, watching closely to ensure the sugar melts into a sticky caramel without burning. Immediately flip the hot pastries upside down onto a wire rack to prevent them from sticking permanently to the parchment paper.

Let the pastries cool slightly for 5 minutes before serving to allow the caramel coating to set into a glossy, sticky glaze.