Ingredients
Sponge:
1 cup (240ml) whole milk
1 ½ cups (210g) unbleached all-purpose flour
1 package (2 ¼ teaspoons) active or dry yeast
Dough:
½ cup (100g) granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
4 tablespoons (½ stick – 56g) unsalted butter, very soft
1 teaspoon ground cardamom, preferably freshly ground
½ teaspoon salt
1 ¼ cups (175g) unbleached all purpose flour, plus more if needed
Topping:
¼ cup sliced or slivered almonds, chopped into small pieces – I preferred not to chop them
2 tablespoons granulated sugar
¼ teaspoon ground cardamom, preferably freshly ground
1 large egg yolk, beaten with 1 teaspoon water, for egg wash
Preparation
