In a large mixing bowl, combine the warm milk, instant yeast, and granulated sugar, letting it sit for 5 minutes until slightly frothy.

Add the all-purpose flour, salt, egg, and softened butter to the bowl, then mix until a soft dough begins to form.

Knead the dough on a lightly floured surface for about 8 to 10 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 45 minutes or until doubled in size.

While the dough rises, prepare the coating by mixing the dark brown sugar, ground cinnamon, and fresh orange zest in a wide, shallow dish.

Divide the risen dough into 8 equal portions and roll each portion into a long, thin rope about 12 inches in length.

Roll each dough rope generously through the orange-cinnamon sugar mixture until completely coated and sticky.

Coil each sugary rope into a tight spiral, tucking the outer end underneath so the pastry holds its shape during baking.

Place the coiled bolussen on a baking sheet lined with parchment paper, leaving space between them, and let them rest for 15 minutes.

Bake in a preheated oven at 400°F (200°C) for 12 to 15 minutes until the sugar is bubbling and caramelized but not burnt.

Immediately flip the pastries upside down onto another piece of parchment paper to cool, allowing the gooey sugar to run back over them.