Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
- 2 large eggs
- 1/2 cup cold milk
- 1/2 cup heavy cream
- 2 tablespoons brandy
- 2 tablespoons orange liqueur
- 2 tablespoons orange zest
- 2 cups fresh fruit (strawberries, blueberries, raspberries, etc.)
- 2 tablespoons apricot jam
- 1/4 cup confectioners’ sugar
Special Equipment Needed:
- Pastry bag with a large star tip
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the butter and mix with your hands until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the eggs, milk, cream, brandy, orange liqueur, and orange zest.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Turn the dough out onto a lightly floured surface and knead until smooth.
7. Roll the dough out to 1/4-inch (6 mm) thick.
8. Using a 3-inch (7.5 cm) round cookie cutter, cut out circles of dough and place them on the prepared baking sheet.
9. Place 1 tablespoon of fresh fruit in the center of each circle.
10. Gently fold the edges of the dough up and around the fruit to form a cup.
11. Bake for 15-20 minutes, or until golden brown.
12. Meanwhile, heat the apricot jam in a small saucepan over low heat until melted.
13. Brush the melted jam over the top of the bösse bollen.
14. Dust with confectioners’ sugar and serve.
Time:
Preparation Time: 30 minutes
Cooking Time: 15-20 minutes
Temperature: 375°F (190°C)
Serving Size: Makes 12 bösse bollen
Nutritional Information:
Calories: 200 kcal
Fat: 9 g
Carbohydrates: 25 g
Protein: 3 g
Substitutions for Ingredients:
- All-purpose flour: whole wheat flour, spelt flour, or gluten-free flour blend
- Unsalted butter: coconut oil, vegan butter, or olive oil
- Milk: almond milk, oat milk, or soy milk
- Heavy cream: coconut cream or full-fat canned coconut milk
- Brandy: rum, whiskey, or cognac
- Orange liqueur: orange juice or orange extract
- Apricot jam: any other type of jam or jelly
Variations:
- Use different types of fresh fruit in the center of the bösse bollen.
- Add a teaspoon of ground cinnamon or nutmeg to the dough for a spiced flavor.
- Drizzle melted chocolate over the top of the bösse bollen.
Tips and Tricks:
- Make sure to use cold butter when making the dough, as this will help create a flaky texture.
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a tablespoon of cold water.
Storage Instructions:
The bösse bollen can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The bösse bollen can be reheated in a 350°F (175°C) oven for 5-7 minutes.
Presentation Ideas:
- Serve the bösse bollen on a platter with fresh fruit.
- Place the bösse bollen in individual serving dishes.
- Arrange the bösse bollen on a cake stand.
Garnishes:
- Fresh fruit
- Chocolate shavings
- Chopped nuts
Pairings:
- Ice cream
- Whipped cream
- Custard
Suggested Side Dishes:
- Fruit salad
- Yogurt
- Granola
Troubleshooting Advice:
- If the bösse bollen are too dry, add a tablespoon of cold water to the dough.
- If the bösse bollen are too wet, add a little more flour.
Food Safety Advice:
- Make sure to use fresh, clean ingredients when making the bösse bollen.
- Store the bösse bollen in an airtight container at room temperature for up to 3 days.
Food History:
The Bossche Bol is a traditional Dutch pastry that originated in the city of 's-Hertogenbosch, also known as Den Bosch. It is believed to have been created in the late 19th century and is now a popular treat throughout the Netherlands.
Flavor Profiles:
The Bossche Bol is a sweet pastry with a flaky, buttery texture. The filling is sweet and fruity, with a hint of orange liqueur and brandy.
Serving Suggestions:
The Bossche Bol is best served warm with a dollop of whipped cream or ice cream.
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Region: Dutch