Dutch Butter Candy A K A Zeeuwse Boterbabbelaars Recipes

Steps:

• Butter a large smooth surface to work your mixture on later.(I use a stainless steel tray)
• Bring all mixed ingrediends to the boil, then stir over a low heat and boil down for about 5 minutes until a small drop of the mixture hardens immediately on contact when dropped into cold water.
• Pour your mixture onto your buttered surface and using a buttered knife, scoop the outer flowing edges back towards the middle. Your mixture will resemble mercury as it slips and springs away and in the beginning you'll have to be fairly fast to keep up with it, but keep piling it towards the centre and you will be exposing it to more air as you go, cooling it and as it cools it gets easier to handle.
• Beware! in the beginning it's super hot (like most sweet/candy mixtures) so use that knife and save your fingers for later when it's cool. This scraping/scooping up takes several minutes and you will see the mixture cooling, getting thicker and slower.
• Immediately that the mixture begins to harden use your buttered fingers to draw it out into a cord of 1.5 cm thickness (about 1/2 inch) and use a pair of scissors to cut it into little "cushions". Good luck on neatness here -- it's hardening fast at this point. I decided that small bites are fine since it's a very chewy toffee.

Steps:

• Sift all of the flour into a bowl and add some salt. Heat the milk until it is lukewarm. Dissolve the yeast together with the butter in a littlebit of the lukewarm milk. Make a depression in the flour and add the yeast solution that has just been created. Now break the egg and put it into the same depression together with the yeast solution. Pour the rest of the lukewarm milk one bit at the time into the flour, start making a nice smooth dough. Let the dough rise for about 1 hour under a damp cloth in a warm place. Mix the cinnamon and brown sugar together. After rising for one hour knead the dough well.
• Cut the dough into small pieces of about 60 grams each. Let the dough rise for about 15 minutes under a plastic bag or tarp. After 15 minutes you can roll the dough through the sugar-cinnamon mixture for a first subtle coating. Then let it rise for another 15 minutes.
• Now for the real work. Roll the dough pieces throug the sugar, making long strings about an 1,5 cm in diametre. Twist the strings around your vinger like a turban (or like that obvious thing it looks like). It is very simple, get one end between your thumb and forefinger and turn the string in 2 times around your finger. If that fails, try it on a counter, that should be easier. Put the boluses on equal distances on a buttered baking sheet (or use bakery paper). Put the boluses under a plastic sheet for another half hour of rising.
• Preheat the oven to 250 degrees Celsius. Bake for 10 minutes until the boluses and brown. After baking turn the bolusses immediatly. Be careful, the molten sugar is HOT!Let the bolusses cool down but do not let them dry out.
• Best served warm and sticky!