• If using a mixer: Warm 2 dl of milk to 37 °C (99 °F). Dissolve yeast in this milk. In the mixer bowl, combine flour, sugar, salt, cardamom, and the yeast mixture (exclude the butter and remaining milk initially). Mix on low for 3 minutes, then increase speed, add the rest of the milk, and mix for another 5 minutes until smooth. Finally, incorporate the softened butter gradually.
• If mixing by hand: Melt the butter and let it cool. Warm the milk to 37 °C, dissolve yeast in it. In a large bowl, combine flour, sugar, salt, cardamom, the yeast mixture, and melted butter. Knead the mixture for about 10 minutes until it forms a smooth dough. Let it rise in a warm place, covered, until it doubles in size (about 30-40 minutes).

• Roll the dough into a 1 ½ cm thick rectangle. Spread the additional butter over the top, sprinkle with cinnamon, and add chocolate sprinkles or drizzle with melted chocolate.
• Roll the dough up like a log and place it on a baking sheet lined with parchment paper. Shape it into a pretzel or ring. Make cuts along the sides every 3 cm and slightly twist the sections to alternate sides.

• Cover the shaped dough and let it rise again in a warm place until it doubles (30-40 minutes).
• Brush the dough with beaten egg. Bake in a preheated oven at 175 °C (347 °F) for about 30 minutes or until golden brown.

Enjoy your delicious and easy-to-make cinnamon and chocolate sprinkle pastry!

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