Makes 2 pretzels – Prep: 45min – Resting: 1h + 2h setting of the icing – Oven: 25min

Melt the butter and leave to cool slightly.

Crumble the yeast into the milk, and stir to dissolve.

In a large bowl, mix the flour, sugar and salt. Add the melted butter, milk and egg to the flour while kneading with the kneading attachment of a freestanding mixer. Knead the dough in the machine for 5 minutes (or for 10 minutes if kneading by hand). You want a soft, slightly sticky dough.

Cover the bowl with the dough with a teatowel and leave to rest for 30 minutes.

Meanwhile, prepare the filling: put the almonds, dark brown sugar, cinnamon and pinch of salt in a bowl. Separate the egg an only add the egg white to the bowl – reserve the egg yolk for later. Add the apricot jam and mix, adding a bit of water if it seems too dry.

Turn the dough onto a flour-dusted work surface and roll into a rectangle approximately 70 x 30 cm. Cut the rectangle four long strips. Spread the filling over two strips, then top each with another bar dough strip.

Carefully twist each piece of pastry so it looks like a curly straw, then twist into a pretzel shape and put onto a baking tray lined with baking paper. Cover with two teatowels and leave to rest for 30 minutes.

Meanwhile, mix the leftover egg yolk with a tablespoon of milk.

Preheat the oven to 180°C fan.

Before they go in the oven, brush each knot with the egg wash.

Bake in the preheated oven for 25 minutes. As soon as they come out of the oven, brush the hot pretzels with apricot jam and transfer onto a wire rack to cool.

Once cool, make the icing: mix the icing sugar with the milk to become a thick icing. Toast the flaked almonds in a frying pan until browned.

Drizzle each pretzel with icing and sprinkle with almond flakes.

Leave to set for at least 2 hours before serving, so that the icing becomes firm.