Sweet Orange Zeeuwse Bolussen Recipe

In a large mixing bowl, whisk together the flour, instant yeast, white granulated sugar, and salt.

Pour in the lukewarm milk, softened butter, and egg, then knead for about 10 minutes until you have a smooth, elastic dough.

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot for 45 minutes or until doubled in size.

In a shallow dish, combine the dark brown sugar, fresh orange zest, ground cinnamon, and ground cardamom, rubbing the mixture with your fingertips to release the orange oils.

Divide the risen dough into 8 equal pieces and roll each piece into a tight rope about 30 cm (12 inches) long.

Roll each dough rope through the orange-spiced sugar mixture, pressing gently so the sugar adheres generously to the entire surface of the dough.

Coil each sugary rope into a spiral shape, tucking the end underneath to secure, then place them on a baking sheet lined with parchment paper.

Sprinkle any remaining orange sugar over the tops of the coiled buns, cover loosely, and let them rise for another 20 minutes while preheating your oven to 220C (425F).

Bake the bolussen for 12 to 15 minutes until the sugar has completely melted into a bubbling, sticky caramel.

Immediately flip the baked bolussen upside down onto another clean piece of parchment paper to cool slightly, allowing the caramel to pool and prevent sticking.