-
1
In a small bowl, combine the yeast, sugar, and milk.
-
2
Let stand until the yeast dissolves and begins to foam, about 10 minutes.
-
3
Stir in the cream.
-
4
In a large bowl, combine the flour, sugar, salt, and cardamom.
-
5
Cut in the butter until the mixture resembles coarse meal.
-
6
Fold in the yeast mixture just until the dough is moistened.
-
7
Cover and refrigerate for 12 to 24 hours.
-
8
Turn the chilled dough out onto a lightly floured surface.
-
9
With a rolling pin, pound the dough until flattened to a 2-inch thickness, then roll the dough out into a 24-inch square.
-
10
To prepare the filling, blend the almond paste, almonds, sugar, cinnamon, and almond extract together.
-
11
Spread the filling to within 1 inch of the edges of the square, and roll the dough up as tightly as possible.
-
12
Sprinkle the sugar for the topping on the work surface.
-
13
Roll the dough firmly into the sugar to coat it well, and, at the same time, stretch it to form a log of dough 36 to 40 inches long.
-
14
Cover a baking sheet with parchment paper.
-
15
Place the roll on the paper in the shape of a pretzel.
-
16
Brush the surface with the egg white and sprinkle with the almonds.
-
17
Cover and let rise for 45 minutes, or until puffy but not doubled.
-
18
Position the oven racks so that they are evenly spaced.
-
19
Preheat the oven to convection bake at 300F.
-
20
Bake in the center of the oven for 30 to 35 minutes, until golden.
-
21
Remove the bread from the oven and cool on a wire rack.
