ZEEUWSE BOLUS - DUTCH STICKY CINNAMON BUNS
A bolus is a sweet pastry of Jewish origin from the Dutch province of Zeeland. They are made by baking dough in a spiral shape and covering it with treacle and cinnamon. The bolus was first created in Zeeland in the first half of the 17th century. There are, for as far as I know two varietys, the "Zeeuwse bolus" wich is the classic cinnamon bolus, and there is the " Ouddorpse bolus" wich is only baked on the island of Goerree-Overflakkee. This recipe is from the dutch baker Piet Daane, the recipe is freely available in Dutch.
Provided by Dutchdragon
Categories Breads
Time 2h10m
Yield 15 bolusses, 15 serving(s)
Number Of Ingredients 8
Steps:
- Sift all of the flour into a bowl and add some salt. Heat the milk until it is lukewarm. Dissolve the yeast together with the butter in a littlebit of the lukewarm milk. Make a depression in the flour and add the yeast solution that has just been created. Now break the egg and put it into the same depression together with the yeast solution. Pour the rest of the lukewarm milk one bit at the time into the flour, start making a nice smooth dough. Let the dough rise for about 1 hour under a damp cloth in a warm place. Mix the cinnamon and brown sugar together. After rising for one hour knead the dough well.
- Cut the dough into small pieces of about 60 grams each. Let the dough rise for about 15 minutes under a plastic bag or tarp. After 15 minutes you can roll the dough through the sugar-cinnamon mixture for a first subtle coating. Then let it rise for another 15 minutes.
- Now for the real work. Roll the dough pieces throug the sugar, making long strings about an 1,5 cm in diametre. Twist the strings around your vinger like a turban (or like that obvious thing it looks like). It is very simple, get one end between your thumb and forefinger and turn the string in 2 times around your finger. If that fails, try it on a counter, that should be easier. Put the boluses on equal distances on a buttered baking sheet (or use bakery paper). Put the boluses under a plastic sheet for another half hour of rising.
- Preheat the oven to 250 degrees Celsius. Bake for 10 minutes until the boluses and brown. After baking turn the bolusses immediatly. Be careful, the molten sugar is HOT!Let the bolusses cool down but do not let them dry out.
- Best served warm and sticky!
Nutrition Facts : Calories 268.8, Fat 5, SaturatedFat 2.8, Cholesterol 23.1, Sodium 57.9, Carbohydrate 50.4, Fiber 2.6, Sugar 16.3, Protein 6.2
CHEF JOHN'S STICKY BUNS
The first recipe I made for my family after my first semester of culinary school was sticky buns. Ever since then, they've had a special place in my heart. It's been my experience with baking that the harder a dough is to work with, the better it comes out and this is no exception--the contrast between this beautifully tender, airy dough and the sweet, crunchy, sticky topping is just otherworldly.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 16
Steps:
- Combine warm water and milk in a mixing bowl and sprinkle yeast over. Let sit until frothy, about 10 minutes.
- Add sugar, egg, and melted butter for dough to the yeast mixture. Mix with a whisk before adding 75% of the flour with the salt. Mix, adding more flour, until a very soft and sticky dough is formed. Let knead in the mixer for about 5 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.
- While dough is rising, preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x13-inch metal baking pan.
- Combine brown sugar, white sugar, salt, melted butter, and water for topping in a bowl. Mix thoroughly until smooth. Pour into the prepared pan and spread evenly to cover the bottom. Scatter pecans evenly over the top. Set aside until needed.
- Combine brown sugar and cinnamon in a bowl for filling; mix until thoroughly combined. Set aside until needed.
- Transfer dough onto a lightly floured surface. Lightly flour your hands and press and stretch the dough to form a 18x15-inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough to the edges, leaving a 2-inch border along the edges. Lightly press the sugar mixture into the dough with your hands.
- Roll the dough into a cylinder with lightly floured hands starting with the edge closest to you; try not to roll too tightly. Finish shaping the cylinder as uniformly as possible, seam-side down. Lightly score the roll with the edge of a knife to indicate 12 equal portions.
- Slide a piece of string or floss under the dough, lining it up at the first knife mark. Cross the ends of the string over the top and pull in opposite directions to cut through the dough. Continue with remaining dough.
- Transfer buns into the pan with topping, making 3 rows of 4 buns. If one side of a bun has more dough than another, place with the doughier side up in the pan. Tent the pan loosely with foil and let rise until buns have almost doubled in size, 45 minutes to 1 hour. Save foil in case you need it towards the end of baking time.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of a bun reaches 200 degrees F (93 degrees C), about 35 minutes. If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
- Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.
Nutrition Facts : Calories 448.5 calories, Carbohydrate 63 g, Cholesterol 47.1 mg, Fat 19.8 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.3 g, Sodium 324.7 mg, Sugar 29.7 g
PENNSYLVANIA DUTCH EASY CINNAMON STICKY BUNS
Found on www.about-recipes.com. When we lived in the suburbs of Philadelphia, these were a special treat we that we could buy at the Farmer's Market. It took a while to find a recipe that doesn't use instant pudding mix, which Kat cannot eat. I placed this recipe for safekeeping here on Zaar. These are quicker than baking from scratch.
Provided by Kats Mom
Categories Breads
Time 40m
Yield 10 sticky buns
Number Of Ingredients 7
Steps:
- Combine 2 tablespoons melted butter, brown sugar, nuts, water, and place in bottom of a 10-inch Bundt pan.
- Mix sugar and cinnamon together.
- Dip each biscuit lightly into remaining melted butter then into sugar/cinnamon mixture.
- Place each biscuit on end in Bundt pan.
- Pinch tips or sides of biscuits slightly together (this helps prevent ring from falling apart when served).
- Bake at 400 degrees F for 20 to 25 minutes.
- After baking, turn out on plate and serve immediately.
CINNAMON STICKY BUNS
For a generous batch of gooey cinnamon buns in a hurry, Jean Edwards of Indianapolis, Indiana says that it doesn't get much easier than this sticky bun recipe. "I enjoy giving these sweet treats to friends for a 'just because' gift," she notes. "They reheat in the microwave very well."
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13-in. x 9-in. baking pan., In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place, cut side down, over brown sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Invert onto a serving plate; serve warm.
Nutrition Facts : Calories 309 calories, Fat 16g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
OOEY-GOOEY CINNAMON BUNS
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
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