Cardamom Twists

INSTRUCTIONS

• 1
  First, we prepare the starter by mixing 100 ml of lukewarm milk, crumbled yeast, and 50 g of plain flour. Cover and let it rest for 15 minutes. After this time, you can see how the yeast has started to work and the mixture has doubled in volume.
• 2
  Pour 150 ml of milk, the starter, 300 g of plain flour, whole wheat flour, egg, sugar, and salt into the bowl of a mixer and knead on the first speed for 5 minutes. Cut the butter into pieces and gradually add them to the dough one by one. Once it combines with the dough, increase to the second speed and knead for another 5 - 10 minutes. The dough is kneaded when it detaches from the bowl and does not stick when touched. Shape the dough into a ball, place it back in the bowl, cover with a cloth, and let it rise for 1 hour.
• 3
  For the filling, mix butter, sugar, cinnamon, and cardamom in a bowl. The mixture should be easy to spread but not liquid.
• 4
  Then transfer the dough from the bowl to a floured surface and roll it out to a size of 60 x 30 cm. Spread the prepared filling over the entire surface of the dough. Fold the dough into two-thirds and fold the last third over the resulting two layers (similar to folding puff pastry). Cut the dough into 2 cm strips 20 cm long using a knife or pastry wheel. Twist each strip of dough into a spiral by turning the ends of the dough in opposite directions on the board. Then twist into a twist or like a snail, tucking the end under the twist to prevent it from unraveling during rising. Place the twists on a baking sheet with a baking mat or paper. This recipe uses 2 baking sheets. Cover with a cloth and let rise for 30 minutes.
• 5
  Meanwhile, turn on the convection oven and set it to 170 °C.
• 6
  Once the twists have risen, brush them with beaten egg and sprinkle with chopped pistachios. Place the baking sheets in the oven and bake for 20 minutes. You can rotate the baking sheets halfway through (depending on your oven, this step may be necessary).