The Fresh Loaf

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Zeeuwse Bolussen by Freerk

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ehanner's picture
ehanner

Zeeuwse Bolussen by Freerk

I was so inspired today by Freerk's post about this 15th Century bread, well I just dropped everything I was doing and made a batch. The video recipe is inspired genius in my humble opinion. Very stylish and well thought out. My wife inquired if this was a dessert. I smiled and said no, just a snack:>)

These are fun to make, easy and fast. They are also history as they disappeared quickly. I highly recommend giving these a try. I backed these for 9 minutes. Any longer and they would start getting crusty. I did sprinkle some sugar topping over each piece just before baking.

Thank you Freerk for sharing this wonderful old recipe.

These are a little out of order but you will get the idea.

Eric


Just baked


Proofed and ready for bake.


The 1/4 sheet pan is perfect for these. They fit nicely in the proofer.

I pre shaped them and used a mid stage after coating the ropes in sugar mix. I found I needed an 18 inch rope to easily tie the knots. If you look at the far right you can see the coated ropes waiting to be stretched and knotted.

The second layer of proofing rolls.

Comments

FlourChild's picture
FlourChild

Those look wonderful!  I love, love, love the sort of instant gratification projects where you act on impulse- such a pleasure!

nicodvb's picture
nicodvb

I already love them, Eric.

SylviaH's picture
SylviaH

They look wonderful to have with a cup of tea or coffee!  If there is any left could you post a crumb shot?  Did you use all the milk in mixing and your GM flour?  I'm asking questions, because I plan on mixing these up later this evening and overnighting them in the frig.  My husband just finished off a batch of my overnight buttermilk cinnamon rolls and it's been a very, very long time since we have had sweet bread around.  I know he will enjoy having these to snack on : ) so an extra day without sweet bread won't hurt.

Sylvia

ehanner's picture
ehanner

Yep I did use all the milk. I started off holding some back but it would have gone together better if I had just dumped it all in. Sorry the shelf life on these baby's was minutes between the hounds around here and the neighbors who stopped by. They were fun to shape as knots.

Eric

SylviaH's picture
SylviaH

Next time save me one : ) .. Oh well, I completely understand!

Sylvia

varda's picture
varda

and had to back up because somehow I missed Freerk's.   These look terrific.   Like cinammon rolls?   But with brown sugar?   Anyhow, yummy!   -Varda

ehanner's picture
ehanner

Like cinnamon rolls but with a little crunch on the top, just a little. Thanks.

Eric

teketeke's picture
teketeke

 Thank you for your recommendation, Eric.  I made Freerk's zeeuwse bolussen now.  It is great crumb and tasty. I wonder if I could use this crumb for the other kind of bread.   It is so nice.

Happy baking,

Akiko

 

ehanner's picture
ehanner

I'm glad you liked it Akiko. I especially like the little crunch the caramelized sugar develops. I think you could make the other kind of buns too.

Eric