Dough Preparation:

In the bowl of your stand mixer, combine butter, milk, flour, sugar, salt, 23g cardamom, and fresh yeast (or 23g dry yeast).

Attach the mixer's hook attachment and mix on low speed for 5 minutes to bring the dough together.

After 5 minutes, increase the speed to medium/medium-fast and continue mixing for about 30 minutes to build gluten strength. To check readiness, wet your fingers and stretch a piece of dough; it should become thin without tearing.

Divide the dough into 5 equal portions (about 420g each).

Shape each portion into a round ball and cover them with a tea towel. Let them rest for 20-30 minutes until fully relaxed while making the filling.

Filling Preparation:

Paddle almond paste in the stand mixer, gradually adding room-temperature butter until no lumps remain.

Mix cinnamon and water to form a thick paste, then add it to the butter mixture. Paddle until homogeneous. Keep at room temperature.

Assembly and Baking:

Take one dough ball and roll it out into a flat, thin rectangle using a rolling pin.

Repeat this step for all dough portions.

Divide the filling equally among the dough pieces, spreading it in a thin, even layer.

Roll each piece of dough into a log one by one.

Using scissors, cut the logs at an angle to create "leaves" of dough, and arrange them alternately to the left and right.

Let the logs proof for about 1 hour or until they double in size.

Brush the beaten egg over the logs and sprinkle with pearl sugar and flaked almonds.

Bake at 180°C for about 20 minutes.

As soon as they come out of the oven, brush them with simple syrup.

Enjoy your Mandel och-kanellängder!