To begin, warm the milk until it is lukewarm but not hot. In a large bowl, combine the yeast, a teaspoon of sugar, and the warm milk. Stir gently and let it sit for 10 minutes until the surface turns foamy. This activates the yeast and ensures a light texture.

Add the remaining sugar, salt, ground cardamom, softened butter, and egg to the yeast mixture. Gradually sift in the flour while stirring until a shaggy dough forms. Mix until fully incorporated and ready to knead.

Transfer the dough onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic. You may dust with extra flour if

Place the dough into a greased bowl, cover with a clean tea towel, and let it rise in a warm, draft-free place for 60 to 90 minutes or until doubled in size. A slow, full rise deepens the flavour and creates an airy interior.

Once risen, punch down the dough gently and shape it into a long rope approximately 50 to 60 centimetres in length. Form this rope into a pretzel shape, tucking the ends underneath to hold its form.

Place the shaped dough onto a parchment-lined baking sheet. Cover loosely and let it rise for an additional 20 minutes. During this second rise, preheat your oven to 180°C (fan 160°C).

Brush the surface of the dough with the beaten egg to achieve a golden crust. Sprinkle generously with sliced almonds and pearl sugar for traditional texture and flavour contrast.

Bake in the preheated oven for 25 to 30 minutes or until the Kliņģeris turns a deep golden brown. The bread should sound hollow when tapped on the bottom, a sign of proper baking.

Allow the Kliņģeris to cool slightly before serving. It can be sliced or pulled apart by hand. Present it on a platter with a dusting of icing sugar or serve with whipped cream and berries for a festive touch. Best enjoyed warm or lightly toasted the next day.