When I asked my Dutch friend her recommendations when visiting Den Bosch, she said – after the de rigueur St. Jan’s Cathedral – Bossche Bollen. One mention not enough, she felt – insisted – it was inexcusable to visit Den Bosch and not have a Bossche Bollen. Marit, you are so right!
Jan de Groot, the acknowledged confectioner of the de facto Bossche Bol is on the south side of Stationsweg as you walk from the train station to the city center. I didn’t research where to get a Bossche Bol before arriving in Den Bosch; luckily, I found it by happenstance.
Conceptually similar, Bossche Bollen differ from Boston cream donuts in a number of ways: Bossche bollen are ball-shaped and larger than a donut; the pastry is not fried, lighter less dense than donuts; the filling is more pudding- or custard-based than the pastry cream used in Boston cream donuts (or at least the ones I’ve tried). And, this being Europe, the chocolate in which the Bossche Bollen is dipped is likely to be better than that used by your local Dunkin Donuts! Europeans know how to make chocolate right!
To help amateurs blend in, Wikipedia explained that locals each a Bossche Bol upside down, using the chocolate shell to contain the filling. A little to lick off my fingers but no big globs falling on the ground. And absolutely delish. I’m spoiled.
Before leaving, I stopped by and purchased another one for later than evening, which I also thoroughly enjoyed and devoured.
Image Credits
- Images © 2026 Susan L. Sosna, all rights reserved
