Fluffy Cardamom Knots with Pistachios

First, prepare the pre-dough: Mix 100 ml lukewarm milk with the crumbled yeast and 50 g spelt flour. Cover and let rest for 15 minutes until the mixture has significantly increased in volume.

In a food processor, knead the remaining 150 ml milk, the pre-dough, the remaining spelt flour, wholemeal spelt flour, one egg, 50 g cane sugar, and salt for 5 minutes on a low setting. Gradually add 70 g of the cold butter in pieces. Once incorporated, increase the speed and knead for another 5-10 minutes until the dough detaches from the side of the bowl. Form into a ball and let rise, covered, in a warm place for 1 hour.

For the filling, mix 80 g soft butter with 80 g cane sugar, cinnamon, and cardamom until a spreadable mixture is formed.