The English instructions are listed below. Ingredients 500 g wheat flour 20 g (cream) butter 25 g fresh yeast 10 g brown sugar 1 egg 10 g salt 250 ml (cold) water 200 g butter 1 litre full-fat milk 100 g custard 100 g sugar 1 vanilla pod Various types of fruit of your choice (e.g. apple, kiwi, strawberry, banana) Apricot jam (for finishing and shine) 1. Make a dough from the flour, yeast, brown sugar and water. Mix for two minutes and then add the butter and salt. Then knead firmly for another 3 minutes. 2. The dough must be cold to ensure that the butter that will be processed into it later will form layers. Therefore, regularly put the dough in the fridge and try to use your hands as little as possible. 3. Therefore, now put the dough in the fridge for another 15 minutes. 4. Roll the dough into a long sheet of about 1 cm thick. Make small cubes of the butter and press them into 2/3 of the dough. 5. Fold the dough that does not have any butter on it and then again, so that the dough is folded into three pieces. Now put it back in the refrigerator to cool. 6. Now roll it out again (note: turn the dough a quarter turn) and roll it out to 1 cm. Now fold it into three pieces and let it cool in the refrigerator. 7. Now do this twice so that the dough is folded into 3 pieces 4 times. 8. In the meantime, make the pastry cream: 8a. Mix some of the milk into the custard. Bring the rest of the milk to the boil with the sugar and the vanilla pod. 8b. When the milk is boiling, cut open the vanilla pod and scrape out the marrow. Put the pod and marrow back into the milk. 8c. Add some of the hot milk to the custard mixture and stir well. Bring the milk back to the boil and add the custard to the milk while stirring. Boil briefly and let the cream cool (e.g. on the counter). Cover with plastic. 9. When the cream has cooled, beat it in the food processor with the whisk and put it in a piping bag. 10. Roll the dough into a sheet 1 cm thick and 25 cm wide. 11. Now cut strips of 1.5 cm. Roll the strips into a spiral (see video) and fold into a pretzel and place on a baking tray with baking paper. 12. Pipe cream into the openings and let the pretzel rise in a warm place for 30 minutes. 13. Preheat the oven to 200 degrees and bake the pretzels for 20 minutes. 14. Let them cool. Now pipe the rest of the cream onto the pretzels. 15. Cut the fruit into small pieces and divide them over the pretzels. 16. Heat a few spoons of apricot jam with a little water and brush the pretzels. This will give them a nice shine. Enjoy! Any questions? I'd love to hear them. The English instructions: Ingredients 500 grams wheat flour 20 grams (dairy) butter 25 grams fresh yeast 10 grams caster sugar 1 egg 10 grams salt 250 ml (cold) water 200 grams dairy butter 1 liter whole milk 100 grams custard powder 100 grams sugar 1 vanilla pod Different sorts of fruit (for example apple, kiwi, strawberry, banana) Apricot jam (for the finishing and shiny appearance) 1. Make a dough from the flour, yeast, caster sugar and water. First gently knead for 2 minutes, add the butter and salt and firmly knead for 3 minutes. 2. The dough needs to be cold to ensure that the butter, added later, will start to form layers. 3. Let the dough rest in the fridge for 15 minutes. 4. Roll the dough into a sheet of about 1 cm thick. Cut the diary butter into small slices and press them on 2/3 of the dough. 5. Fold the dough with no butter on it and fold it another time, so the dough is folded into three pieces. Place the dough in the fridge to let it cool. Repeat this step until you have 4x 3 pieces. Notice: each time rotate the dough a quarter) 8.In the meantime make the pastry cream: 8a. Mix part of the milk with the custard. Bring the rest of the milk, sugar and vanilla pod up to a boil. 8b.When the milk is boiling, cut the vanilla and remove the marrow. Place the pod and the marrow back into the milk. 8c. Add a part of the hot milk to the custard porridge and stir well. Bring the milk up to a boil once more and add the custard while stirring. Continue to boil it for a brief moment. Let the cream cool (for example on the counter top). Cover it with wrapping plastic. 9. When the cream is cool, whip it and put it into a piping bag. 10. Roll the dough into a sheet of about 1 cm thick and 25 cm wide. 11. Cut out strips of about 1.5 cm. Roll the strips into a spiral (see video), fold into a kringle and place it on the plate 12. Fill the opening with pastry cream and let the kringle rest in a warm place for 30 minutes. 13. Pre-heat the oven to 200 degrees Celsius and bake the kringles for 20 minutes. 14. Let them cool. Put the remaining cream on the kringles. 15. Cut the fruit into small chucks and divide them over the kringles. 16. Heat a couple of spoons of apricot jam with a bit of water and smear the kringles. Bon appetit! Questions or suggestions? Don't hesitate!