[1] They are made by baking a white bread dough rolled in dark brown sugar in a spiral shape, lemon zest (rare and only in some parts of the region) and cinnamon.

The bolus was first created in Zeeland in the first half of the 17th century by Sephardic Jewish bakers, mainly from the Portuguese region of Alentejo.

Later bakers from Zeeland perfected the art of the bolus, sometimes using steam ovens to keep the cinnamon pastry tender.

A jury consisting of two bakers and two Zeelandia employees chooses the best ten products and the winner is chosen from these by the audience.

Some of the winners were: Iman Izeboud from Koudekerke (2002), Jan Dees from Zaamslag (he won in 1989, 2004 and 2009), Mr. Bliek from Middelburg (2005), Wilfred Droppers from Zierikzee (2007) mr. Voordijk from Goes, 2008.