Warm milk and dice butter.

Dissolve yeast in warm milk.

Mix flour, salt, sugar and vanilla flavoured sugar in a mixing bowl or using a food processor.

Pour milk with yeast and egg. Mix until there is no more liquid.

Knead by hand or using food processor until you get an homogeneous dough. Dough will stick; however more you knead less it sticks.

Cover with plastic wrap. Leave to raise for 1 hour and 30 minutes. Dough size must double.

Put on a greasproof paper with a bit of flour. Roll out dough and make a rectangle.

Brush melted butter on dough. Cover with apricot jam. Roll dough crosswise. Like to make a roll cake.

Cut edges and reserve.

Make a circle with rolled dough.

Cut dough circle each centimeter using a cisor (not completely) and push one little circle inside and one outside and so on.

Place the two edges inside.

Leave dough to rest 40 minutes more.

Preheat oven to 180°C.

Mix egg yolk with 2 tablespoons of water. Glaze carefully.

Bake for 20 minutes. Spread chopped almond and bake another 5 minutes.