Zeeland Bakery · Sticky Cinnamon Bun
Zeeuwse Bolus
Photo: Takeaway / Wikimedia Commons · CC BY-SA 3.0
It's deliberately baked gooey rather than dry — the cinnamon-sugar filling is meant to caramelize into a sticky mess that's eaten with your hands, not a fork.
A yeasted dough is rolled in dark brown sugar and cinnamon, then coiled into a spiral and baked until the sugar caramelizes into a sticky glaze on the outside. Bakeries across Zeeland sell them warm from the counter.
Why it's made this way: It's usually traced to the bolus of Sephardic Jewish bakers in the Netherlands, and it became one of Zeeland's most recognisable sweet specialties, carried home by visitors as a souvenir treat.
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