Zeeland Spiral Buns (Zeeuwse bolus)

Name: Zeeland Spiral Buns (Zeeuwse bolus)
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Cuisine: Netherlands
Ingredients: 4 cups (500 g) all-purpose flour, plus extra for dusting; 1 cup (240 ml) whole milk, lukewarm; 2 1/4 tsp (7 g) active dry yeast; 3 tbsp (40 g) granulated sugar; 1/2 tsp (3 g) fine salt; 3 tbsp (45 g) unsalted butter, softened, plus extra for greasing; 1 cup (200 g) packed dark brown sugar; 2 tsp (5 g) ground cinnamon

Zeeuwse bolus Say it: ZAY-oo-suh BOH-lus

By the Passport Plate editors. Published November 10, 2026.

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Zeeuwse bolus is a sticky, spiral-shaped sweet bun from the Dutch province of Zeeland. The soft yeasted dough is rolled into a long rope, coiled into a round spiral, and coated generously in dark brown sugar and cinnamon before baking. In the oven the sugar melts and caramelizes, giving the crust a glossy, chewy finish and the crumb a warm spice-sweet aroma. It is traditionally eaten for breakfast or with coffee, when the outside is sticky and the inside still soft.

Zeeland Spiral Buns (Zeeuwse bolus)

Zeeuwse bolus

Pronounced ZAY-oo-suh BOH-lus

Serves: 8
Prep: 30 min
Cook: 18 min
Total: 48 min
Level: Medium

Vegetarian

Also nut-free and egg-free.

Allergens: contains gluten, milk. Check labels on packaged ingredients.

Ingredients

8 servings

Dough

4 cups (500 g)500 g (4 cups) all-purpose flour, plus extra for dusting
1 cup (240 ml)240 ml (1 cup) whole milk, lukewarm
2 1/4 tsp (7 g)7 g (2 1/4 tsp) active dry yeast
3 tbsp (40 g)40 g (3 tbsp) granulated sugar
1/2 tsp (3 g)3 g (1/2 tsp) fine salt
3 tbsp (45 g)45 g (3 tbsp) unsalted butter, softened, plus extra for greasing

Coating

1 cup (200 g)200 g (1 cup) packed dark brown sugar
2 tsp (5 g)5 g (2 tsp) ground cinnamon

Method

Warm the milk to lukewarm, about 100°F (38°C). Stir in the yeast and 1 teaspoon of the granulated sugar, then leave for 5–10 minutes until frothy.
In a large bowl, mix the flour, remaining granulated sugar, and salt. Add the yeast mixture and softened butter, then knead for 8–10 minutes until smooth, elastic, and only slightly tacky.
Shape the dough into a ball, place it in a buttered bowl, cover, and let rise for 1–1 1/2 hours until doubled in size.
Mix the dark brown sugar and cinnamon in a shallow bowl. Line a baking sheet with parchment paper.
Punch down the dough and divide it into 8 equal pieces. On a lightly floured surface, roll each piece into a rope about 14 inches (35 cm) long, then coil it into a spiral and tuck the end underneath.
Press each spiral firmly into the cinnamon sugar on both sides so it is generously coated. Place the buns on the prepared sheet, spacing them about 2 inches (5 cm) apart, cover loosely, and proof for 30–45 minutes until puffy.
Heat the oven to 400°F (200°C). Bake the buns for 15–18 minutes, until deep golden brown and the sugar is bubbling at the edges. Watch closely in the last few minutes so the sugar does not burn.
Cool on the tray for 10 minutes so the caramel sets, then transfer to a rack. Serve warm or at room temperature.

Cook's notes

Use dark brown sugar rather than light brown sugar; its molasses gives the characteristic sticky caramel flavor.
If the sugar darkens too quickly, lower the oven to 375°F (190°C) and cover the buns loosely with foil.
These buns are best eaten the day they are baked, while the center is still soft and the crust is sticky.

Serve with

Strong Dutch coffee or tea, or a glass of cold milk.

Make ahead and storage

Best on the day of baking. Store in an airtight container at room temperature for up to 2 days and warm briefly at 300°F (150°C) to soften. Freeze for up to 1 month.

Zeeland Spiral Buns (Zeeuwse bolus)