The ultimate treat from Zeeland: the sweet Zeeuwse bolus. The bolus is a sweet roll that many people in Zeeland enjoy with their coffee or as part of a lavish festive meal. To top it off, the bottom of the bolus is often spread with (cream) butter.

The Jewish origins of the Zeeland bolus

The bolus most likely reached Zeeland as early as the end of the sixteenth century, when Portuguese Jews settled in Middelburg. The origins of this pastry can therefore be traced to Portugal and Spain. The bolus remained popular in Zeeland, even after the Sephardic Jews had left.

The Secret of the Zeeland Bolus

A bolus consists of rolled-up strands of white bread dough. These strands are rolled in a mixture of brown sugar, granulated sugar, and cinnamon. Then it’s time to shape them into boluses, which is done by rolling the strands into a spiral. Once in the oven, the sugar melts into a kind of syrup. This sugar syrup is what makes the boluses sticky. The most important thing is to take the bolus out of the oven at just the right moment. If you take it out too soon, the bolus won’t be done yet, but if you wait too long, the bolus will have become too hard.

Zeeland Bolus Baking Championships

Since Zeeland boluses are a specialty among Zeeland bakers, the first bolus-baking championship was held in 1988. Since then, baking competitions have been organized on a regular basis. In 2015, Zeeland bakers decided that Zeeland Bolus Day would be held every year on May 30. On this day, there are bolus baking workshops, presentations, and baking competitions.

In short, if you happen to stop by a bakery in Zeeland, don’t forget to order a Zeeuwse bolus. We’re sure you’ll be hooked!