Gember Bolussen (Ginger Boles) ------------------------------ Ingredients: Dough 400 gr flour 15 gr yeast 1 1/2 cup lukewarm milk 1 egg 3 table spoons melted butter 1 desert spoon salt 2 desert spoons fine sugar 1 desert spoon cinnamon Filling 2 table spoons melted butter 1/2 cup ginger syrup 1 table spoon fine sugar 1 package vanillated sugar (about 10 gr) 200 gr ginger, finely chopped 2 pulvered biscuits [These are the kind of non sweet egg biscuits we take in Holland for breakfast and put strawberry confiture on. The pulvered biscuits are used to give some mass to the filling. You can think of a substitution.] Syrup 1 cup sugar 2 cups water 2 table spoons ginger syrup 100 gr melted butter 1 table spoon cinnamon For the working space 4 table spoons sugar 4 desert spoons cinnamon Making the dough All the ingredients for the dough should be at room temperature. The egg shouldn't come right out of the fridge. Dissolve the crumbled yeast and half of the sugar in some of the lukewarm milk. Let it stand in a warm area for five minutes. Put the flour and rest of the sugar in a bowl. Make a little hole in the flour and put in the yeast. Pour in the rest of the lukewarm milk. Work already some flour through it. Sprinkle salt and cinnamon on the flour. Then add the rest of the lukewarm milk, lukewarm butter and the not-to-cold egg. Work it all through with a wooden spatula or spoon (the kind with a hole in the blade) and work from outside in. Then knead sturdy by hand for ten minutes. The dough should be somewhat elastic and non-sticky. Form it into a ball. Let it rise for half an hour at a warm place. Make ten little balls out of the big one. Sprinkle a dry working space with the sugar and cinnamon. Roll out each ball till its 1/2 cm thick, 18 cm long and 5 cm wide. Put these strips on the sugared working space. The Filling Just mix all the ingrdients. The Syrup Heat all ingredients till the sugar is dissolved. Let it simmer for two more minutes. The Assemblage Put a strip of the filling on each strip of dough. Fold the long ends towards each other, so they will hold the filling. Stretch the long ends a bit and roll the strip in a spiral, like a snail's house. Tuck the end in. Let the boles stand for half an hour, then brush them with the syrup. Butter some firm baking moulds [like those for muffins], put the boles in and put them on a baking tray. If you don't have moulds do butter the baking tray thoroughly and put the boles with much space between them on the tray, or put them very close to each other in a circle so they will form one cake. Cover that with syrup again. The Baking Pre-heat the oven for ten minutes at 200 C. Put the baking tray in a ledge right under the middle of the oven and bake the boles for about twenty minutes at 200 C. Pour some syrup on them while baking. When the bole-cake is out of the oven pour over what's left of the syrup. Take the boles out of the mould using your courage, steadfastness and faithfulness (that's why the moulds had to be buttered so well). [I found this sentence nearly untranslatable] You can make the boles of self rising flour. Those of yeast dough are the real ones, though. Boletjes - as they call them in Amsterdam - are best eaten warm. If they became cold just heat them up in their moulds. Instead of milk and butter you can use vegetable butter and stock for the boles. ----- This recipe appeared in the rec.food.cuisine.jewish usenet newsgroup. It was translated from the Dutch by Jessica Hummel on March 11, 2001 in response to a request for by Gerard de Noord for a recipe similar to the version served at Treeboom's in Amsterdam. The orginal source from which it is translated is the Dutch cookbook "Recepten uit de Joodse keuken" by Polak & Polak (Amsterdam, 1996).