Kringle

Instructions

1. Dissolve the yeast in the warm milk with a spoonful of sugar and let it rest for 10 minutes until the mixture foams.
2. In a large bowl, mix both flours, the remaining sugar, the cardamom and the salt, then add the egg and the leavened milk.
3. Gradually work in the soft butter and knead for 10 minutes until you have a supple, elastic dough.
4. Cover and let it rise for 1 hour in a warm place, until the dough has doubled in size.
5. Roll the dough into a long rectangle, spread it with soft butter, sprinkle with brown sugar and cinnamon, then roll it up on itself.
6. Close the roll into a wreath by joining the ends, place it on a tray and let it rise again for 20 minutes.
7. Brush with a mixture of egg yolk and milk, scatter over the flaked almonds and bake at 190 °C for 20 to 25 minutes, until a nice golden colour.
8. Let it cool on a rack before serving.