Sweet potato ‘Zeeuwse Bolus’, a sweet Dutch pastry from Zeeland

The ‘Zeeuwse Bolus’ is a Dutch pastry from the area of Zeeland. This region is located South-West of the Netherlands and known for its beaches, seafood and the ‘Zeeuwse Bolus’. The ‘Zeeuwse Bolus’ is made of an enriched yeast dough and rolled through Dutch brown sugar and cinnamon. Then the dough is shaped into a snail shell form and baked shortly in a hot oven.

By adding some sweet potato puree to the dough, this pastry becomes sweet, sticky and moist! It adds a great soft texture to the bread.

Considering to make this Dutch threat without any sweet potato puree? Then you can replace the puree by 1 egg and 110ml of (plant-based) milk.

Sweet potato ‘Zeeuwse Bolus’, a sweet pastry from Zeeland

Servings 12 pieces
Prep Time 20 minutes
Cook Time 15 minutes
2 hours
Total Time 2 hours 35 minutes


  • Cooking Pot
  • Bowl
  • Potato Masher
  • Kitchen Towel
  • Baking Sheets
  • Non-stick Baking Paper
  • Oven
  • Deep Plate


  • 200 gram Sweet Potato Puree
  • 140 ml Plant-based Milk
  • 7 gram Active Dry Yeast
  • 1 tbsp Vanilla Sugar or 1 tbsp sugar + vanilla extract
  • 400 gram Flour like breadflour or speltflour
  • 1,5 tsp Salt
  • 5 tbsp Butter roomtemperature

Sugar Coating

  • 350 gram Dutch Dark Brown Sugar translated: 'bruine basterdsuiker'
  • 1 tbsp Cinnamon
  • Zest of Orange



  • First of all, cook or steam the sweet potato. Then use the potato masher to make a puree. Let the puree cool down to (at least) room temperature.
  • Heat the milk in the microwave or in a cooking pot. Make sure the milk is not warmer than 30 degrees Celsius or 86 degrees Fahrenheit. Pour the milk in a bowl and add the yeast and vanilla sugar. Mix with a fork and leave it for about 10 minutes.
  • Place the baking paper on the baking sheets.

The Dough

  • Add the flour, sweet potato puree and salt to the bowl. Mix the ingredients until you have a dough ball. Then knead the dough for at least 10 minutes. When the dough is elastic and soft, you can transfer it back into the bowl. Cover with a moist kitchen towel and let it rest for 1 ½ hours.
  • Once the dough doubled in size, you can knead it shortly again. Add the butter to the dough and knead it through. Once the butter is equally divided, you can divide the dough in 12 pieces. Cover with a kitchen towel and let them rest for 30 minutes.
  • In the meantime, prepare the sugar 'bath' for the bread rolls. Mix the sugar, zest of an orange and cinnamon in a deep plate (or oven dish).
  • Preheat the oven on the highest temperature. When you're baking on 200 degrees Celsius (392 degrees Fahrenheit), the baking time is about 14 minutes. However if your oven can go up to 250 degrees (482 degrees Fahrenheit), the baking time is only 8 minutes.
  • Take a dough ball and roll it into a cord. Roll the dough in the sugar mixture and let it be covered completely. Then form a snail shell shape of the dough. Place the pastry on the baking paper. Repeat until all dough pieces are shaped.


  • Bake the bread rolls in the preheated oven until cooked and caramelized. Serve hot!
Course: Breakfast
Cuisine: Dutch

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