The English instructions are listed below. Ingredients: 500 gr Flour (wheat) 50 gr egg (1 pc) 10 gr salt 40 gr (cream) butter 15 gr caster sugar 30 gr yeast 25 gr milk powder 280 ml water (or milk if no milk powder is used) Knead the ingredients without salt and butter into a dough, add salt and butter after 2 minutes of mixing. Knead well (with mixing at least 7 minutes in a machine) Weigh balls of 60 gr from the dough and let them rise under plastic for 10 minutes. Now make 50 gr 'Bolussuiker' by mixing equal parts of white, light brown and dark brown caster sugar and granulated sugar. Add about 10 gr cinnamon to this. Place a wet cloth on the counter and sprinkle some of the sugar on it and roll the first ball into a roll of about 5 cm. Put it aside for a moment and continue with the next ball. When all the balls have been rolled out, roll out the first roll again, again in the sugar, and put it to one side. Continue until all the rolls are about 25 cm long. Mix the rolls well through the sugar and leave them in the wet cloth for about 10 minutes. Place on a baking tray and a piece of baking paper. Tie the rolls together, but make sure that the ends remain at the bottom. Place them against each other on the baking tray and leave them to rise in a warm place for about 50 minutes. In the meantime, preheat the oven to 240 degrees and bake the buns for about 7 minutes. Place a piece of baking paper on the buns immediately after baking. Turn the baking tray with the buns over and leave them to cool on the counter. They can be easily removed after cooling. Enjoy your meal! Questions? I'd love to hear them. English instructions: 500 grams flour 50 grams egg (1 egg) 10 grams salt 40 grams (dairy) butter 15 grams caster sugar 30 grams yeast 25 grams milk powder 280 ml water (or milk, if doing so, do not use the milk powder) Combine the ingredients(mix for at least 7 minutes in the machine). Measure pieces of about 60 grams and let them rest under plastic for 10 minutes. Now make 50 grams of 'Bolus sugar' by equal parts white, light brown and brown caster sugar and crystal sugar. Add about 10 grams of cinnamon. Place a wet dishcloth on the counter top and sprinkle a portion of the sugar mixture on it and roll the dough balls into strands (about 5 centimeters) for the first time. Place them aside and continue with another dough ball. When all balls are rolled, start rolling the first one in the sugar and keep rolling until the strand becomes about 25 centimeters long. Make sure you thoroughly roll them in the sugar and afterwards let them rest in the wet dishcloth for another 10 minutes. Place parchment paper on the baking plate. Make bows from the strand, and make sure that the ends remain at the bottom. Place them on the baking plate and let them rest in a warm place for about 50 minutes. Pre-heat the oven to 240 degrees Celsius and bake the bolusses for about 7 minutes. Directly after baking, place parchment paper on top of the baking plate and flip the pastry around. Let them cool on the counter top. After cooling they can be easily separated. Bon Appetit! Questions? Don't hesitate to ask them!