Traditional Soft and Sticky Zeeuwse Bolussen Recipe

In a large bowl, combine the flour and instant yeast, then stir in the lukewarm milk, softened butter, egg, and salt until a soft dough forms.

Knead the dough on a lightly floured surface for about 8 to 10 minutes, or until it becomes smooth and elastic, then place it in a greased bowl, cover with a damp cloth, and let rise for 45 minutes.

In a shallow wide dish, mix together the dark brown sugar, ground cinnamon, and lemon zest until evenly combined.

Divide the risen dough into 8 equal pieces, then roll each piece into a rope of approximately 30 cm (12 inches) long.

Dredge each dough rope thoroughly through the cinnamon sugar mixture, pressing gently so the sugar sticks and coats the entire surface.

Coil each sugary rope into a tight spiral shape, tucking the outer end securely underneath, and place them on a baking sheet lined with parchment paper.

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

Bake in the preheated oven for 10 to 12 minutes just until the sugar melts and bubbles; do not overbake, or the sugar will harden instead of staying sticky.

Immediately after baking, carefully flip the bolussen upside down onto a fresh sheet of parchment paper to prevent the caramel from sticking to the baking pan, and serve warm.