The English instructions are listed below. Ingredients 500 g flour 40 g fresh yeast 250 ml lukewarm water (28 g) 10 g brown sugar 1 egg 40 g margarine and 40 g butter 10 g salt 5 g lemon zest (about 1 lemon) 500 ml full-fat milk 50 g custard 50 g sugar 1 vanilla pod Approx. 400-500 g raisins Mix the first part of the ingredients (flour, water, yeast and sugar) for 2 minutes and then knead vigorously for 5 minutes. Leave to rest under plastic for 15 minutes. Then mix together with the egg, margarine/butter, salt and lemon zest for 2 minutes and then knead vigorously for 5 minutes. Leave to rise again for 15 minutes. In the meantime, make the pastry cream: In a bowl, mix the custard with a little of the cold milk. Bring the milk, sugar and vanilla pod to the boil in a saucepan. Add a generous dash of hot milk to the custard mixture and stir well. Then add the custard mixture to the milk and bring to the boil while stirring. Let it boil for a while, keep stirring. Let the cream cool down by pouring it onto the counter, for example, and covering it with a piece of plastic wrap. When the dough is ready, sprinkle a little flour on the counter and roll out the dough into a rectangular sheet of about 5 mm thickness. Beat the cooled pastry cream well. It should be smooth. Spread it on the rolled out dough, leaving a strip of about 2 cm free at the bottom. Now sprinkle the raisins on the cream, but not too thickly. Wet the bottom strip with a little water. Roll up the dough from the corners at the top, and then from the middle. Continue in this way until the dough is completely rolled up. Now cut 14 slices with a sharp knife and place them on a baking tray lined with baking paper. Let this rise for 40 minutes and then bake in a preheated oven at 240 degrees for 10-12 minutes. Heat a few tablespoons of apricot jam and brush the warm cookies with it when they come out of the oven. Enjoy! The English instructions Ingredients 500 grams flour 40 grams fresh yeast 250 ml lukewarm water 10 grams caster sugar 1 egg 40 grams butter or dairy butter 10 grams salt 5 grams lemon zest (about 1 lemon) 500 ml whole milk 50 grams custard 50 grams sugar 1 vanilla pod 400-500 grams raisins Gently combine the first part of the ingredients (flour, water, yeast and sugar) for about 2 minutes and afterwards firmly knead for 5 minutes. Let the dough rest under plastic for 15 minutes. Gently mix the dough with the second part of ingredients (egg, butter, salt and zest) for about 2 minutes, followed by firmly kneading during 5 minutes. Let it rest under plastic for another 15 minutes. In the meantime make the pastry cream: Mix the custard with some cold whole milk in a bowl Bring the milk, sugar and vanilla pod up to a boil. Add a large part of the hot milk to the custard porridge and stir well. Add the porridge to the pan with the milk and bring it up to a boil while stirring. Let it boil for a moment and don't forget to keep stirring. Let the cream cool by for example pouring it onto the counter top and covering it with a piece of wrapping plastic. When the dough is done, sprinkle the counter top with flour and roll the dough into a rectangular piece of about 5 mm thick. Whip the cooled pastry cream. This needs to be smooth. Smear the whipped pastry cream onto the dough but leave a strip of about 2 cm. Sprinkle raisins on the cream, but not too thick. Wet the bottom strip with a little water Roll the top, starting with the corners and then the middle. Continue until the dough is fully rolled. Now cut the dough into 14 slices using a sharp knife and place them on the baking plate covered with parchment paper. Let this rest for 40 minutes and afterwards bake it in a pre-heated oven of about 240 degrees Celsius during 10-12 minutes. Heat a couple of tablespoons of apricot jam and spread it on the hot pastry once they come out of the oven. If there are any questions or suggestions you'd like us to make, don't hesitate to ask. Bon appetit!