# Components:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1/2 teaspoon fine salt
05 - 1 teaspoon ground cardamom
06 - 3/4 cup whole milk, lukewarm
07 - 1/3 cup unsalted butter, softened
08 - 1 large egg
→ Cardamom filling
09 - 1/3 cup unsalted butter, very soft
10 - 1/3 cup packed light brown sugar
11 - 2 teaspoons ground cardamom
→ Topping
12 - 1 large egg, beaten (for egg wash)
13 - 3 tablespoons pearl sugar
# Directions:
01 - In the bowl of a stand mixer combine flour, granulated sugar, active dry yeast, salt and ground cardamom. Add lukewarm milk, softened butter and the egg. Using the dough hook, mix on medium speed 8–10 minutes until the dough is smooth and elastic.
02 - Cover the bowl with plastic wrap or a damp towel and leave in a warm draft-free place for 1–1 1/2 hours, or until the dough has doubled in volume.
03 - While the dough rises, beat the very soft butter with packed light brown sugar and ground cardamom until creamy and easily spreadable.
04 - Turn the risen dough onto a lightly floured surface and roll to a 12 by 16 inch rectangle.
05 - Spread the cardamom filling evenly over the rectangle, fold the dough into thirds like a letter, then gently roll again to approximately an 8 by 16 inch rectangle to distribute the filling.
06 - Using a sharp knife or pizza cutter, cut the dough crosswise into 12 even strips.
07 - Twist each strip several times and wrap it around itself to form a knot or bun, tucking the ends underneath to create a neat underside.
08 - Place the shaped buns on a parchment-lined baking sheet with space between them. Cover loosely and let them rise for 30–45 minutes, until noticeably puffy.
09 - Preheat the oven to 400°F. Brush each bun with the beaten egg and sprinkle generously with pearl sugar.
10 - Bake the buns for 15–20 minutes, or until deep golden brown. Transfer to a wire rack and cool slightly before serving.
