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Amsterdam ginger bolussen

Amsterdam ginger bolussen

Baking

A rare Jewish bakery in Amsterdam: a dough made with a sweet grape butter, candied orange peel, and ginger, rolled, sliced, and baked in a muffin-like sha…

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Recipe from NikiWiki, CTHOE, Anka and 1 other contributors, adapted by Recette de cuisine · · updated on

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Gemberbolussen (ginger biscuits) are a specialty of the Jewish community in Amsterdam. They are now rarely found in stores, so making them at home is the best option.

Ingredients and directions

  • Prep time45 min
  • Cook time20 min
  • Resting2 hr
  • Total3 hr 5 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$9.30 $0.78 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

12 people

Dough

  • $0.80
  • $0.34
  • $0.40
  • $0.69
  • $0.40
  • $0.06

Decoration

  • $0.83
  • $0.77
  • $0.06
  • $1.42
  • $0.92
  • $0.03

Covering

  • $0.69
  • $1.89

Prices from US supermarkets for 9 of 14 ingredients; Belgian prices for the rest.

Directions

  1. Warm the milk and then mix in the yeast.
  2. Sift the flour into a large mixing bowl and make a well in the center. ≈ 2 min
  3. Pour the milk with the yeast into the well, and sprinkle the salt around the edge. ≈ 2 min
  4. Knead from the center outwards until a soft dough is formed. ≈ 10 min
  5. Let it rise for about 1 hour under a damp dishcloth, in a warm place (for example, in front of an open oven set to 50 °C).
  6. While you’re doing that, gently melt the 75g of butter for the dough and let it cool.
  7. Beat the egg with the sugar from the dough, and then add the cooled, melted butter.
  8. After the rising, gently knead this mixture into the dough.
  9. Preheat the oven to 200 °C.
  10. Grease the work surface and roll out the dough into a 0.5 cm thick sheet. ≈ 4 min
  11. Rinse the grapes and drain them. ≈ 2 min
  12. Finely chop the candied peel and the ginger. ≈ 8 min
  13. Mix the butter and sugar together until they are soft, then add the grapes, zest, and ginger. ≈ 4 min
  14. Spread this filling evenly over the dough and roll it up: the roll should not be thicker than the diameter of the mussels. ≈ 10 min
  15. Cut the roll into slices about 2 cm thick. ≈ 8 min
  16. Place the slices in a bowl, cover with a damp dishcloth, and let them rest for another 30 minutes.
  17. Melt the butter from the sauce and mix it with the ginger syrup.
  18. Water the seedlings, making sure to reserve some for cooking. ≈ 3 min
  19. Cook for 20 minutes, or until golden brown, basting with syrup regularly.
  20. Let it cool in the mussels.

The bill

Amsterdam ginger bolussen

  • 500 g of wheat flour (T45)$0.80
  • 350 ml of whole milk$0.34
  • 50 g of fresh baker’s yeast$0.40
  • 75 g of butter$0.69
  • 1 egg$0.40
  • 75 grams of sugar$0.06
  • 100 g of Zante currants$0.83
  • 100 g of grapes$0.77
  • 25 g of candied lemon peel$0.06
  • 150 g of candied ginger in syrup$1.42
  • 100 g of butter$0.92
  • 50 g of sugar$0.03
  • 75 g of butter$0.69
  • 200 ml of candied ginger syrup$1.89

Total$9.30

that's $0.78 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of wheat flour (T45)
  • One salt knife
  • 350 ml of whole milk
  • 50 g of fresh baker’s yeast
  • 75 g of butter
  • 1 egg
  • 75 grams of sugar
  • 100 g of Zante currants
  • 100 g of grapes
  • 25 g of candied lemon peel
  • 150 g of candied ginger in syrup
  • 100 g of butter
  • 50 g of sugar
  • 75 g of butter
  • 200 ml of candied ginger syrup

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