Another delicious and very interesting recipe from Freerk.
Thank You, Freerk!
I had planned on baking these in after an overnight in the frig. but no room left with the four loaves of that went in a little earlier for a long proof. I'm sure Mike will be happy. He will have a great snack when he comes in from work.
They sprang up very nicely in the oven after a cozy warm proof in the B&T bread proofer. I did bake them at a little lower temperature of 450F and a little longer, apx. 13 minutes.
The lemon zest is lovely in these rolls. I use the whole lemon peel from a very large lemon off my tree.
No I'm not at Erik's house 'lol' these look just like his..two tiered in the B&T proofer.
They are tasty and have a lovely crumb..not to sweet, just right to enjoy anytime.
kitchen lights don't help the photo, but here's a crumb shot.
Give these a try. You'll be very glad you did.
Sylvia
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I have to confess I'm drooling just by looking at the photos..... Simply beautiful!
for the nice compliment!
Sylvia
They look really lovely Sylvia, like all the baking you show
Best wishes
Andy
I always appreciate your taking the time to leave your much appreciated comments.
Sylvia
Hi Sylvia,
I am baking freerk's zeeuwse bolussen now, and I finished baking one batch. :) I was motivated by you and Eric's great posts, of course. I am glad that I tried this yummy bread. :)
Thank you for your recommendation!
Happy baking,
Akiko
You are so enthusiastic and energetic in your baking...I would like to have half the energy for baking like you. Glad you enjoyed the bread..it makes a large batch..any leftover I bet it would make a wonderful bread pudding for a nights dessert.
Sylvia
Sylvia, These must be great, with 3 posts in as many days. That must be a first for TFL. They look delicious! -Varda
Well, Mike's certainly enjoying the sweet breads lately. I had just recently made a batch of overnight buttermilk cinnamon rolls for him and the neighbors..it has been a while since we enjoyed some sweet bread. I noticed you asked in Eric's blog about the 'brown sugar'..Oh do give it a try. I love it for my cinnamon rolls and cinnamon breads. It has such a lovely flavor and texture for both..I don't use white sugar in my cinnamon/sugar mix.
OBCRolls with brown sugar and cinnamon. I had it already handy for the Zeeuwse Bolussen.
Sylvia
What nice cinammon rolls. It must be nice being your neighbor! -Varda
Beautiful looking baking Sylvia. Yours are shaped better that mine. Those little knots are hard for my big hands. They do disappear fast don't they?
Eric
@ Eric..I think the trick to the knots is getting the rope long enough..that's mean letting the rope rest as was suggested by Freeke..but I was not that patient and tired..so I thought some looked more like a rams horns : ) Oh well, he also said 'rustic' was the look desired. As you said they are fun to make and shape.
Sylvia
Sylvia, your Zeeuwse Bolussen knots look wonderful! I could use one now... :)
Those OCB rolls look great, too, buttermilk must be a very nice addition.
the compliments!
Sylvia
where might I find the recipes for your rolls ? they are beautiful, and I am in a mood for something sweet ..
Thank you MickiColl. These should fix your sweet tooth. Freerk's recipe and video for the Zeeuwse Bolussen is right Here if the links don't work just type in the search box above Luctor et Emergo;video recipe. The overnight Buttermilk cinnamon rolls with cream cheese frosting are Alton Brown's 5 star recipe on the foodnetwork.
Sylvia