Step 2

Add the flour, egg, butter, salt, 1 tsp cinnamon and cardamom. Mix until a smooth dough forms.

Step 3

Shape into a ball, cover and leave to rise for 1 hour until doubled in size.

Step 4

Mix the 250g brown sugar with the remaining cinnamon. Pour over the dough and roll it in the sugar mixture.

Step 5

Divide the dough into 10 equal balls (about 75g each). Set aside briefly — the sugar will begin to dissolve and be absorbed into the dough.

Step 6

Roll each ball into a strand 35 to 40cm long, continuing to roll it through any remaining sugar as you go.

Step 7

Fold one end of the strand over and tuck the other end underneath to form a coil. Place on a lined baking sheet, cover with plastic wrap and leave to rise for 30 to 60 minutes.

Step 8

Preheat oven to 250C / 480F. Bake the bolussen for about 8 minutes until done and caramelised. Do not overbake or they will dry out.

Step 9

Cool out of the oven for 1 minute, then turn them upside down on a wire rack to prevent the bottoms sticking.