Place milk and butter in a pot and heat until the butter is melted.

Remove from heat, pour into a bowl, and dissolve the yeast in the finger-warm mixture.

Add sugar, salt, vanilla sugar, cardamom, and eggs, and mix well.

Add the flour gradually while kneading the dough. The dough should be slightly sticky. Knead until smooth and fine.

Preheat your oven to 50 degrees Celsius (122 degrees Fahrenheit) and place the bowl inside. Let the dough rise quickly for 30 minutes. (Alternatively, let it rise for 1 hour at room temperature)

Meanwhile, prepare the filling:

Mix butter, sugar, and almond paste in a bowl and beat well together.

Roll out the dough into a rectangle approximately 50 x 60 cm and 0.5 cm thick.

Spread the Nutella evenly across the entire dough.

Then spread the almond mixture on top and sprinkle with the chopped chocolate.

Fold the dough by first folding one half to the center and then folding the other half over - so there are now 3 layers. Press the dough together a bit.

Cut the dough into strips of about 3 cm.

Cut each strip in half, but not completely through - stop a couple of centimeters from the top. Twist the two "strips" around each other. Tie a knot with the now twisted strip and tuck the ends underneath.

Place the twists on a baking sheet lined with paper and let them rise for about 15 minutes at room temperature. Increase the oven's temperature to 200 degrees Celsius (392 degrees Fahrenheit).

Brush the twists with a beaten egg and sprinkle with chopped almonds.

Bake the twists at 200 degrees Celsius (392 degrees Fahrenheit) for about 15 minutes.

Place them on a cooling rack and let them cool.