Ingredients with Measurements:
- 1/2 cup (120 ml) heavy cream
- 2 tablespoons (30 ml) freshly squeezed orange juice
- 2 tablespoons (30 ml) orange zest
- 2 tablespoons (30 ml) granulated sugar
- 2 tablespoons (30 ml) butter
- 2 tablespoons (30 ml) all-purpose flour
- 2 tablespoons (30 ml) cocoa powder
- 2 tablespoons (30 ml) dark rum
- 2 tablespoons (30 ml) orange liqueur
- 2 tablespoons (30 ml) chopped almonds
- 2 tablespoons (30 ml) chopped hazelnuts
- 2 tablespoons (30 ml) chopped walnuts
- 2 tablespoons (30 ml) chopped pistachios
- 2 tablespoons (30 ml) chopped dried cranberries
- 2 tablespoons (30 ml) chopped dried apricots
- 2 tablespoons (30 ml) chopped dried figs
- 2 tablespoons (30 ml) chopped candied orange peel
- 2 tablespoons (30 ml) chopped candied lemon peel
- 2 tablespoons (30 ml) chopped candied ginger
- 2 tablespoons (30 ml) chopped candied cherries
- 2 tablespoons (30 ml) chopped white chocolate
- 2 tablespoons (30 ml) chopped dark chocolate
- 2 tablespoons (30 ml) chopped marzipan
Special Equipment Needed:
- Hand mixer
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
- Small bowl
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C).
2. In a small bowl, whisk together the heavy cream, orange juice, orange zest, and sugar. Set aside.
3. In a medium bowl, cream together the butter and flour until light and fluffy.
4. Add the cocoa powder and mix until combined.
5. Add the rum, orange liqueur, and the cream mixture and mix until combined.
6. Add the chopped nuts, dried fruits, candied peels, and chocolates and mix until combined.
7. Line a baking sheet with parchment paper and roll out the dough to a thickness of 1/4 inch (6 mm).
8. Cut out circles of dough using a pastry cutter or a glass.
9. Place the circles on the baking sheet and brush with the egg wash.
10. Bake for 12-15 minutes, or until golden brown.
11. Let cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F (175°C)
Serving Size: Makes 12-15 Bossche Bol
Nutritional Information:
Calories: 200 kcal
Fat: 10 g
Carbohydrates: 22 g
Protein: 4 g
Substitutions for Ingredients
- Heavy cream: You can substitute with coconut cream or almond milk.
- Orange juice: You can substitute with lemon juice or lime juice.
- Orange zest: You can substitute with lemon zest or lime zest.
- Butter: You can substitute with coconut oil or vegan butter.
- All-purpose flour: You can substitute with almond flour or oat flour.
- Cocoa powder: You can substitute with carob powder or cacao powder.
- Dark rum: You can substitute with brandy or whiskey.
- Orange liqueur: You can substitute with Grand Marnier or Cointreau.
- Nuts: You can substitute with any other type of nut or seed.
- Dried fruits: You can substitute with any other type of dried fruit.
- Candied peels: You can substitute with any other type of candied fruit.
- Chocolates: You can substitute with white chocolate or dark chocolate.
- Marzipan: You can substitute with almond paste or almond flour.
Variations:
- You can add different types of nuts, dried fruits, and candied peels to the dough for different flavors.
- You can add different types of chocolates, such as milk chocolate or white chocolate, for a different flavor.
- You can add different types of liqueurs, such as Grand Marnier or Cointreau, for a different flavor.
Tips and Tricks:
- Make sure to roll out the dough to an even thickness of 1/4 inch (6 mm).
- Make sure to brush the dough with the egg wash before baking.
- Make sure to let the Bossche Bol cool completely before serving.
Storage Instructions:
The Bossche Bol can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The Bossche Bol can be reheated in the oven at 350°F (175°C) for 5-7 minutes.
Presentation Ideas:
The Bossche Bol can be served on a plate with a dollop of whipped cream and a sprinkle of chopped nuts.
Garnishes:
The Bossche Bol can be garnished with a dollop of whipped cream and a sprinkle of chopped nuts.
Pairings:
The Bossche Bol pairs well with a cup of coffee or tea.
Suggested Side Dishes:
The Bossche Bol can be served with a side of fresh fruit or a salad.
Troubleshooting Advice:
- Make sure to roll out the dough to an even thickness of 1/4 inch (6 mm).
- Make sure to brush the dough with the egg wash before baking.
- Make sure to let the Bossche Bol cool completely before serving.
Food Safety Advice:
Make sure to store the Bossche Bol 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 in the Netherlands. It is made with a light and fluffy pastry dough filled with a variety of nuts, dried fruits, and chocolates.
Flavor Profiles:
The Bossche Bol has a sweet and nutty flavor with hints of orange, chocolate, and liqueur.
Serving Suggestions:
The Bossche Bol can be served as a dessert or as a snack.
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Region: Dutch