In a bowl mix together milk, butter and sugar and heat it.
When the butter is half melt, remove from stove and bring it back to warm.
By the time the butter will fully melt in the remaining heat.
Now in a large bowl add 2 cups of flour, salt, instant yeast, curd and the warm milk mixture.
Mix to form a sticky dough.
Take it onto the counter and add 1/2 cup flour and start kneading.
Dust with more flour if it is very sticky. But if it is slightly stick, then stop adding flour.
Knead the dough for 10 minutes until it is soft, elastic and passes the window pane test.
Oil a bowl and place the dough inside.
Cover with a cling wrap and allow it to double. It may take between 30 minutes to 60 minutes depending upon the freshness of your yeast and the temperature of your place.
Preheat the oven to 175°C.
Press the doubled dough to remove air.
Roll it into a rope thick in the middle and thin at the sides.
Shape it into a pretzel and carefully place it on the greased baking tray. No need to wait for the pretzel to double. Once shaped it goes into oven.
Apply a coat of milk using a pastry brush all over the pretzel and bake it in oven for 20 minutes or until the top is nicely browned.
Remove from oven and carefully transfer it on a wire rack.
Mix together icing sugar, vanilla essence and teaspoons of milk until you get the glazing consistency.
With the help of a spoon drizzle the top of pretzel with the glaze and immediately decorate it with sliced nuts. The glaze dries very fast so you need to work fast with the topping otherwise the nuts will not stick to the glaze.
When warm, slice it and serve.
