# Components:
→ Dough
01 - 3 ½ cups (420 g) all-purpose flour
02 - ¼ cup (50 g) granulated sugar
03 - 2 ¼ tsp (7 g, 1 packet) active dry yeast
04 - ½ tsp salt
05 - 1 tsp ground cardamom
06 - ¾ cup (180 ml) whole milk, lukewarm
07 - ⅓ cup (75 g) unsalted butter, softened
08 - 1 large egg
→ Cardamom Filling
09 - ⅓ cup (75 g) unsalted butter, very soft
10 - ⅓ cup (70 g) light brown sugar
11 - 2 tsp ground cardamom
→ Topping
12 - 1 egg, beaten (for egg wash)
13 - 3 tbsp pearl sugar
# Directions:
01 - In the bowl of a stand mixer, combine flour, sugar, yeast, salt, and cardamom. Add lukewarm milk, softened butter, and egg. Mix with the dough hook on medium speed for 8–10 minutes, until the dough is smooth and elastic.
02 - Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a warm place for 1–1½ hours, or until doubled in size.
03 - Meanwhile, prepare the filling: In a small bowl, mix softened butter, brown sugar, and cardamom until creamy and spreadable.
04 - Turn the dough out onto a lightly floured surface. Roll into a 12x16 inch (30x40 cm) rectangle. Spread the cardamom filling evenly over the dough.
05 - Fold the dough in thirds (like a letter), then gently roll again to about 8x16 inches (20x40 cm).
06 - Using a sharp knife or pizza cutter, cut the dough crosswise into 12 strips.
07 - Twist each strip several times, then wrap it around itself to form a knot or bun shape. Tuck the ends underneath.
08 - Place buns on a parchment-lined baking sheet, leaving space between. Cover loosely and let rise for 30–45 minutes, until puffy.
09 - Preheat oven to 400°F (200°C). Brush buns with beaten egg and sprinkle generously with pearl sugar.
10 - Bake for 15–20 minutes, or until golden brown. Cool on a wire rack before serving.
