In the bowl of a stand mixer, combine the flour, salt, crushed cardamom kernels, sugar, and instant yeast.

While the mixer is running on low speed, gradually pour in the lukewarm milk. Increase speed to medium and knead for about 5 minutes until the dough starts to develop elasticity.

Incorporate the softened butter, one tablespoon at a time, allowing each addition to be fully mixed before adding more. Continue kneading until the dough is smooth and comes together, approximately another 5 minutes.

If kneading by hand, double the kneading time to ensure proper gluten development.

Using active dry yeast? If substituting instant yeast with active dry yeast, activate it first by dissolving it in lukewarm milk and letting it sit for 5–10 minutes, until it becomes foamy, before adding it to the dry ingredients.

Cover the dough with a kitchen towel and let it rise for about 45-60 minutes or until doubled in size.

In a food processor or blender, blend the pistachios with the sugar until you get a fine, sandy texture.

Add the softened butter, vanilla extract and egg white (if using), and blend until the mixture forms a paste.

Note: If the mixture is too thick, add a tablespoon of milk or cream for a creamier consistency. If the mixture is too thin, refrigerate for 5-10 minutes.

Once the dough has risen, divide it into two equal parts, each weighing approximately 365g. Keep one portion covered while working with the other to prevent drying out.

On a lightly floured surface, roll the dough into a rectangle.

Evenly spread half of the pistachio filling over the dough.

Starting from the long side, roll the dough up tightly into a log. Transfer it to a baking sheet lined with parchment paper, seam side down.

Using scissors, make cuts along the top of the roll, ensuring not to cut all the way through and gently move the cut sections outward in opposite directions to create a decorative pattern.

For a visual guide on creating the decorative pattern, refer to my YouTube video.

Cover the shaped dough loosely with a clean kitchen towel and let it rise for another 30 minutes before baking.

Cover and let rise for another 30 minutes.

Heat the water and sugar in a small saucepan or microwave until the sugar dissolves.

Stir well and let it cool before using.

Preheat the oven to 200°C.

Brush the bread with egg wash (egg yolk and a tablespoon of milk) and sprinkle with chopped pistachios and pearl sugar.

Bake in the middle of the oven for about 15–20 minutes, or until golden brown.

Once baked, while the vetelängd is still warm, brush it generously with simple syrup to give it a beautiful shine and enhance the flavour. It also helps lock in moisture, preventing the bread from drying out too quickly.

Let cool slightly and enjoy this delicious Swedish pistachio-filled sweet bread!