Lazybones Buns Dutch Recipes

LAZYBONES BUNS (DUTCH)

Steps:

• Preheat oven to 440°F.
• Dissolve the yeast in the lukewarm milk.
• Pour the flour and salt into a bowl, make an indent in the top and pour in the milk/yeast mixture.
• Add melted butter (cooled down but still liquid).
• From the center, mix the butter in the flour, till the dough is nice and smooth.
• Set aside for 15 minutes to let it rise.
• Mix the currants, raisins, and cinnamon in with the dough, and make the dough into ten balls.
• Put the balls on a greased cookie sheet, press them down a bit and with a pair of scissors cut make four equally-spaced cuts along one side. Allow the buns to rise for another 15 minutes.
• Brush lightly beaten egg on the tops and bake the buns in a preheated oven at 440ºF for about 15 minutes until they are golden brown and done. Serve warm with molasses.

ZEEUWSE BOLUS - DUTCH STICKY CINNAMON BUNS

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!