Pretzel-shaped overnight cinnamon swirls

Mix together whole milk and cream in a bowl and crumble the yeast herein.

Add egg, flour, sugar, salt, and cardemom, and mix the dough until it is smooth and has an even texture.

Cube the butter and mix it in gradually. Knead the dough until it is completely smooth and does not stick to the bowl.

Cover the bowl with cling film and let the dough rise at room temperature for an hour before placing it in the refrigerator overnight.

Take out the dough the following day and let it rest at room temperature for an hour.

While the dough rests, mix all the ingredients for the remonce until the mixture is airy.

When the dough has rested, roll it out into a rectangle on a tabletop sprinkled with flour. Spread the remonce on the dough, ensuring that the entire rectangle is covered.

Fold one third of the dough to the centre and fold the other third on top of the first third, so that the dough will have three layers. Roll out the layered dough carefully until it is even.

Cut the dough into 6-8 even strips lengthwise. Twist each strip a couple of times and shape it into a pretzel.

Cover the cinnamon swirls with a clean tea towel and let them rise at room temperature for an hour.

Brush the cinnamon swirls with a whisked egg and bake them in a preheated oven at 180 degrees for 14-16 minutes or until golden brown. Let the cinnamon swirls cool slightly on the baking tray before serving. "You can tie a ribbon around the swirls to make them even more lovely," Anna suggests with a smile.