Melt the butter in a small pot and add milk to the pot until the mixture is lukewarm (about 37 degrees Celsius (99 degrees Fahrenheit), i.e., warm but not hot enough to burn you).

Remove the pot from the heat and stir in the yeast.

Add the remaining milk, sugar, and egg, whisk well together.

Add flour, cardamom, and salt, and knead or mix the dough until it is firm, smooth, and slightly sticky.

Let it rise for 1 hour at room temperature.

Stir butter, sugar, marzipan, cardamom, and vanilla sugar well together.

Blend the pistachios finely (I use a mini-chopper) and mix them into the remonce.

Once the dough has finished rising, roll it out into a rectangle, 5-6 mm thick.

Spread the remonce over the dough, getting it into all the corners and edges.

Fold the dough in half and cut it into strips (1 – 1 1/2 cm wide).

Twist each strip on itself, roll it up, and tie into a knot to form round swirls.

Place on a baking sheet and let rise again for 20-25 minutes while the oven heats up.

Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), conventional setting.

Brush the swirls with milk and bake them for 12 – 15 minutes. They are done when they are firm and golden.

Take them out and let them cool.

Put cream and chopped white chocolate in a small bowl and melt over a water bath or in a microwave – stir together to form a nice glaze, which you use to decorate the cooled swirls. Sprinkle with chopped pistachios and serve.