Ingredients
Equipment
Method
Prepare the dough
- In a small bowl or measuring cup, stir the yeast into the lukewarm milk and set aside for 5–10 minutes to bloom. In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, sugar, and egg. Pour in the milk-yeast mixture and knead on medium-low speed for about 8 minutes, until the dough becomes smooth and slightly elastic.
- Once the dough starts coming together, begin adding the softened butter one piece at a time. Wait until each piece is fully absorbed before adding the next. Continue kneading for another 2–3 minutes until the dough is soft, supple, and pulls away from the sides of the bowl.
First rise
- Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm spot for about 1 hour, or until doubled in size.
- While the dough rises, mix together the brown sugar, cinnamon, and lemon zest in a large rimmed baking sheet or shallow tray. This mixture will be used for rolling and shaping—make sure it’s evenly blended and spread out.
Divide and coat
- Once risen, gently deflate the dough and divide it into 12 equal pieces of about 54g (approximately 2oz) each. Roll each piece into a smooth ball.
- One by one, roll each ball through the sugar mixture until fully coated. Place them all in a bowl together and cover. Let them sit for about 15 minutes—this helps soften the dough’s outer layer and encourages the sugar to stick during shaping.
Shape the bolussen
- Line a cutting board with a damp towel, and put the sugar / cinnamon mixture on it. You don’t have to put all of the sugar mixture on the towel at once. The moisture of the towel will help the sugar stick to the dough.
- Take each sugared dough ball and roll it again in the sugar mixture, stretching it gently into a rope about 51 cm (20 inches) long. Keep rolling until it's evenly coated and pliable.
- Form each rope into a spiral, like a cinnamon bun or snail shell, tucking the end under to prevent unraveling. Make sure you keep the spiral as flat as possible. Place the shaped bolussen on a parchment-lined baking sheet, leaving space between each. Cover with a damp towel and let rise again for about 1 hour.
Bake
- Preheat your oven to 250°C (480°F). These bake quickly, so keep a close eye—brown sugar can burn in seconds.
- Bake the bolussen for 7–9 minutes, until they’re golden brown and the sugar is bubbling and caramelized.
Invert and cool
- While baking, line another baking sheet with parchment paper.
- When the bolussen come out of the oven, immediately place the second parchment-lined tray on top and invert the whole thing. This trick helps the gooey sugar topping settle nicely on what becomes the top.
- Let the inverted tray sit for 5-10 minutes. Then lift off the hot tray and allow the bolussen to cool completely before serving (or sneak one while warm—no judgment).
Nutrition
Video
Notes
Technique Tips
Windowpane Test: When kneading the dough, test its gluten development by stretching a small piece. If it stretches thin without tearing, it’s ready.
Sweating the Puntjes: Letting the coated dough balls rest together before shaping softens them and makes the rolling-out step easier and more even.
Sugar Tray: You’ll roll the dough multiple times in the sugar mixture, so use a large, shallow tray or sheet pan to keep things tidy.
Substitutions & Variations
Lemon Zest: You can substitute with orange zest for a slightly warmer, fruitier note—or leave it out altogether for a more classic cinnamon-sugar profile.
Spice Swap: For a spiced variation, try adding a pinch of cardamom, nutmeg, or clove to the sugar mixture.
Flour Type: All-purpose flour works perfectly, but if you prefer a slightly chewier result, you can swap in up to 25% bread flour.
Serving Suggestions
Bolussen are best enjoyed the same day, slightly warm or at room temperature.
If serving later, wrap in foil and gently warm in a 300°F (150°C) oven for 5–8 minutes to revive the stickiness.
Serve with coffee or tea for a classic Dutch experience—or as a sweet brunch treat.
Storage
Bolussen freeze surprisingly well! Let them cool completely, wrap tightly, and freeze. To serve, defrost at room temperature and reheat lightly in the oven.
