Zeeland buns

Stir the yeast through the flour. Melt the butter in a pan, pour the milk and heat until lukewarm. Stir the egg and the milk mixture through the flour and knead in 5 minutes to an elastic dough.

Let the dough rise for 1 hour in a warm place under a clean tea towel. In the meantime, mix the butter with the sugar, syrup and cinnamon before filling.

Dust the kitchen counter with some flour. Roll out the dough into a rectangular thin piece of 1/2 cm thick and 25 cm wide. Cut 8 strips of 3 cm wide. Spread half of the filling on the bars.

Grease the molds. Brush the sides of the bars with water, roll up the spiral with the seam upwards and place in the molds. Lubricate the rest of the filling. Let the boluses rise for 15 minutes. Meanwhile, heat the oven to 225 ° C.

Bake the boluses in the middle of the oven in about 15 minutes brown and done. Leave to cool for 5 minutes in the molds. Place on a grid and let it cool down further.