Ingredients: 500 ml milk 130 g butter 12 g dry yeast 100 g sugar pinch of salt 850 g flour (500g white and 350 g spelt) 1 egg (beaten) with little bit of vanilla sugar (pearl if possible) Filling: 150 g almonds 130 g brown sugar 5 tablespoon water 4 teaspoons ground cinnamon Directions: Put both flours on the counter or in a big bowl. Heat the milk until warm and melt the butter in it. Add yeast, sugar, salt and cardamom. Mix well. Add milk mixture to flours and knead until smooth and flexible. Transfer the dough to a slightly floured bowl, cover with kitchen towel and let it rest in a warm place for 40 minutes or until doubled in size. In the meantime make the filling: In a kitchen machine blend the almonds, brown sugar, butter, cinnamon and water. Mix until smooth, if it's too thick you can add a drop of water. Place the dough on your work counter. Roll with rolling pin in a rectangle. The dough should be about 1 cm thick. Smear the filling on half the dough. Cover the other half on top. Cut about 3 cm wide stripes. Hold your left hand in front of you, like you’re reading a note. Take a long strip in your right hand, turn the strip 2 times around your left hand, twist the strip over the top push the end under the bun. Place the buns on parchment paper, let it stand for 20 minutes. Preheat the oven to 200 °C, brush the buns with whisked egg with vanilla, sprinkle pearl sugar on top and bake for about 15- 20 minutes. Let them cool on a wire rack.