Header bolus

Zeeuwse bolus, the pastry

No way are you going to miss this. a curled length of dough. We call it the ‘bolus’ (pronounced like ‘bonus’) and its nicknames – jikkemiene, stropiedroaier, koekedraoiomme or drolle – are derived from its digestive effect, its curled preparation and its appearance reminiscent of dog droppings. 

Learn to bake Bolus

Make it, bake it

A proper bolus – often likened to a cinnamon roll bun – is sticky, and your teeth can really sink into it. Use white bread dough, rolled into a stick, dipped in brown sugar, curled and flattened and popped in the oven. Timing is key here: take it out too soon, and it’s all limp; too late and it’s as hard as a rock.

History of the bolus

Birthplace of the bolus

A proper bolus – often likened to a cinnamon roll bun – is sticky, and your teeth can really sink into it. Use white bread dough, rolled into a stick, dipped in brown sugar, curled and flattened and popped in the oven. Timing is key here: take it out too soon, and it’s all limp; too late and it’s as hard as a rock.

Sell Bolus

The best of the bolus

Every baker in Zeeland proud of their name has boluses. Wherever you are, ask a local to point to the best bolus and you’ll be told! Tip: a real Zeeland bolus is best eaten fresh, with a decent knob of local butter on top. Try baking your own with this amazing recipe <link>.  May the best bolus baker win!