Combine flour, sugar, and salt in a bowl, then add yeast ensuring it doesn't directly touch the salt or sugar.

Knead the dough by hand or mixer for 5 minutes.

Add butter to the dough and knead for another 15–20 minutes until smooth.

Cover the dough with plastic wrap or a damp cloth and let it rise in a warm place (40°C) for 50 minutes.

Boil almonds for 30 seconds, peel off the skin, and roast at 170°C for 7–8 minutes.

Chop roasted almonds finely and mix with brown sugar and cinnamon powder.

Divide the risen dough into 12 equal portions and shape into balls.

Cover the dough balls with plastic wrap and let them rest for 15 minutes.

Flatten the dough balls slightly, then coat them with water and roll in the cinnamon sugar mixture.

Place coated dough balls into a 15cm round pan lined with parchment paper.

Cover and let the dough rise again in a warm place (40°C) for 40 minutes.

Bake in a preheated oven at 170°C for 25 minutes.

Remove the bread from the pan while warm and let it cool completely before icing.