Zeeland, this is a province down on the southwest coast. Back in the Dutch Golden Age, they were all about sailing the high seas and trading with folks around the world. And because Zeeland was in a pretty handy spot, they became a big deal for building ships and trading. The most famous person from Zeeland is one of our national heroes Admiral Michiel De Ruyter. Michiel de Ruyter played a vital role in defending the interests of the Dutch Republic, which was a major maritime and trading power during the 17th century. His leadership and naval expertise helped secure Dutch control over crucial trade routes and maintain our country’s independence.

What’s special nowadays about Zeeland is that it’s located below sea level, so they’ve built a complex network of dikes, dams, and flood barriers to keep the land from flooding.

Things you didn’t know about Zeeland:

1. In Zierikzee on the island of Schouwen-Duiveland, there’s a tradition known as “Kattenstoet” or “Cat Parade.” It involves dressing up in cat costumes and celebrating the role of cats in keeping ships’ grain stores free from rats and mice during Zeeland’s maritime history.
2. In Lake Veere on the island of Walcheren, there’s a submerged village called Koudekerke. It was intentionally flooded in the 16th century to create a defense barrier against invaders. During periods of low water, you can see the remains of the old village.
3. Neeltje Jans is a small island in Zeeland that’s home to the Delta Expo and the famous Delta Works storm surge barrier. It’s an engineering marvel, and the island itself is an interesting blend of nature and technology.
4. Zeeland is home to several seal rescue centers, where injured and orphaned seals are rehabilitated before being released back into the wild. You can visit some of these centers to learn about these adorable creatures and even watch their release back into the sea.
5. Vlissingen offers a range of seafood delicacies, but one quirky specialty is “mosselbier” or mussel beer. This beer is brewed using the same spices that are often used to flavor mussels, creating a unique and adventurous taste.

Zeeuwse bolus is another pastry I grew up with. You could say they are the Dutch version of a sticky cinnamon bun. The Zeeuwse bolus is known for its unique twist. To make it, they roll out the dough, sprinkle it with a mix of sugar and cinnamon, then roll it up and twist it into a spiral shape. This gives the pastry its special look. This recipe is for 12 Zeeuwse Bolussen

Ingredients:

For the dough:

• 400 g flour
• 8 grams of salt
• 7 g dried yeast
• 240 ml milk, lukewarm
• 1 egg, at room temperature
• 15 grams of sugar
• 60 g butter, at room temperature

For the outside sugar coating:

• 500 g dark brown caster sugar
• 1 lemon, zest
• 1 tbsp cinnamon powder

Recipe:

For the dough:

1. In a large mixing bowl, combine the all-purpose flour, instant yeast, lukewarm water, egg, granulated sugar and salt.
2. Knead the dough vigorously for at least 10 minutes until it becomes smooth and elastic. You can do this by hand on a floured surface or use a stand mixer with a dough hook attachment.
3. Towards the end of the kneading time, add the softened butter and continue to knead until it’s fully incorporated into the dough.
4. Place the dough in a clean bowl, cover it with plastic wrap, and let it rise for 1 hour in a warm, draft-free place.

For the sugar coating:

5. In a separate bowl, mix together the caster sugar, lemon zest, and ground cinnamon.
6. Dampen a tea towel and spread the sugar mixture evenly over it.

Assembly:

7. After the dough has risen, divide it into 12 equal portions.
8. Roll each portion into a ball and then roll them in the caster sugar mixture on the damp tea towel. Allow them to rest for 5 minutes.
9. Roll the dough balls in the sugar mixture into strands, each about 40 centimeters long. Ensure that the dough strands are thoroughly coated with the caster sugar mixture.
10. To create the bolus shape, start rolling up the strand in the middle and continue twisting it around itself. Tuck the ends under the boluses.
11. Place the shaped boluses on a baking tray lined with baking paper.
12. Let the boluses rise for an additional 1 hour in a warm place.
13. Preheat the oven to 250°C (482°F).
14. Bake the boluses in the preheated oven for 7 to 9 minutes. Be cautious to prevent the loose sugar from caramelizing; if that happens, the boluses are likely already cooked.
15. Remove the baking tray from the oven and have a second baking paper-lined tray ready. Place the second tray on top of the boluses and quickly turn them over.
16. Allow the Zeeland boluses to cool further on the baking trays.
17. Serve with butter and enjoy your homemade Zeeuwse bolus!
18. If you have any leftovers use them for fry up some bacon and make French Toast! It’s delicious!