Zeeuwse bolussen

1. Put the yeast, milk and sugar in the bowl of your food processor. Mix, then leave for a few minutes until it starts to foam.
2. Add the flour, egg, butter, salt, 1 tsp of the cinnamon and the cardamom, and process until smooth.
3. Shape the dough into a ball, cover the bowl and leave to rise for 1 hour, or until doubled in size.
4. Mix the brown sugar with 1 tablespoon of cinnamon, scatter it over the dough and roll it in.
5. Divide into 10 equal balls of about 75 grams each and leave them to sweat for a while; the sugar dissolves a little so the dough takes it up better when rolled again.
6. Roll each ball into a strand around 35 to 40 centimetres long, working it through the sugar as you go.
7. Coil the strand around one end and tuck the other end underneath, pressing something between the coils to hold the end in place.
8. Set them on a lined baking sheet, cover with cling film and leave to rise for half an hour to an hour.
9. Meanwhile, heat the oven to 250C (480F), top and bottom heat.
10. Bake the bolussen for around 8 minutes until done, taking care not to overbake or they will dry out.
11. Let them sit for 1 minute out of the oven, then turn them over and leave to cool on a wire rack.

Tips from the ZestyPlate Kitchen

• Allow the enriched dough a proper rise so the buns turn out soft and light.
• Roll the strands well through the cinnamon sugar so they pick up a thick, sticky coating.
• Bake in a very hot oven so the sugar caramelises before the dough dries out.
• Flip them over the moment they leave the oven so the sticky side ends up on top.