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Bolussen en babbelaars

Bolussen en babbelaars

The Zeeuwse bolus

A bolus is a long thin roll of white bread dough which is then rolled in brown sugar then made into a flat coil, because of all the sugar that seeps out during cooking it forms a syrup, the art of making a perfect bolus depends on taking it out of the oven at precisely the right moment, if you are too quick it will not be done, if too late it will be as hard as stone. When the bolus has cooled slightly a layer of syrup is poured over it. The nicest bolus sticks to your fingers for you must eat it this way, extra yummy is to spread it with creamy butter.

Butter babbelaars

In days gone by every good house wife was the `specialist’ who had the experience to make real butter babbelaars. A good copper pan (the best for an even heat) was put on the heat into which sugar was put. It must be kept stirred to prevent crystallization and at the right moment water and butter was added. A fork was used to judge exactly when to remove the mixture from the pan. It was then rolled onto a granite slab and worked smooth, at this stage flavourings were added, such as, cacao, cinnamon or finely chopped peanuts. The mix was then rolled into small balls and flattened. And that was how the babbelaar was borne.

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