Zeeuwse bolussen

Name: Zeeuwse bolussen
Prep time: 15 min
Cook time: 29 min
Total time: 44 min
Yield: 4 servings
Ingredients: 10g Yeast; 200ml Milk; 25g Sugar; 400g Flour; 1 medium Egg; 75g Unsalted Butter; 1 tsp Salt; 1 tablespoon Cinnamon; 1 tablespoon Cardamom; 75g Brown Sugar; 250g Brown Sugar

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Dessert recipe, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 68 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 44 min total

10g Yeast
200ml Milk
25g Sugar
400g Flour
1 medium Egg
75g Unsalted Butter
1 tsp Salt
1 tablespoon Cinnamon
1 tablespoon Cardamom
75g Brown Sugar
250g Brown Sugar

Step-by-step instructions

Place the dried yeast, milk and sugar in the bowl of your food processor. Mix and let stand for a few minutes until it begins to foam.
Then add the flour, egg, butter, salt, 1 tsp of cinnamon and cardamom and process until smooth.
Form the dough into a ball, cover the bowl and let it rise for 1 hour or until it has doubled in size.
Mix the caster sugar with 1 tablespoon of cinnamon, pour over the dough and roll it in.
Form 10 equal balls (about 75 grams each) and let them “sweat” for a while. The sugar will dissolve a little. When you roll them again later, the rest of the dough will absorb the sugar better.
Then roll the ball into a strand about 35-40 centimeters long while rolling through the powdered sugar.
Fold the strand around one end and tuck the other end under the bolus. Push something between the roll to secure the end.
Place on a baking sheet lined with a baking sheet, cover with plastic wrap and let them rise for ½-1 hour.
Meanwhile, preheat the oven to 250 degrees Celsius/480 Fahrenheit top and bottom heat Bake the Zeeland Boluses for about 8 minutes until done. Be careful – if you bake them too long, they will get dry and you will want something sticky 😉.
Let them cool out of the oven for 1 minute, then turn them over and let them cool further (on a wire rack if necessary). Enjoy!

Why this works on a weeknight

Zeeuwse bolussen lands at about 44 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sweet Finishes collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Zeeuwse bolussen actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍮 Sweet Finishes Dessert