Combine all bread dough ingredients except butter and knead for 5 minutes.

Add butter and knead for 15–20 minutes until smooth.

Let the dough rise in a warm place (40°C) for 50 minutes.

Prepare streusel topping by mixing softened butter and sugar until creamy.

Chill the streusel in the refrigerator until ready to use.

Prepare almond cream filling by mixing butter and sugar until creamy.

Mix almond flour and vanilla extract into the cream until smooth.

Punch down the dough to release air after the first rise.

Shape the dough into a ball and let it rest for 15 minutes.

Roll the dough into a 20cm x 25cm rectangle.

Spread almond cream evenly over the dough, leaving a small border.

Sprinkle chopped almonds over the cream.

Roll the dough tightly from one end and seal the edges.

Cut the rolled dough lengthwise and twist the halves together.

Place the twisted dough into a loaf pan and let it rise for 30 minutes in a warm place (40°C).

Sprinkle streusel generously over the risen dough.