# 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 light brown sugar, packed
11 - 2 teaspoons ground cardamom
→ Topping
12 - 1 large egg, beaten (egg wash)
13 - 3 tablespoons pearl sugar
# Directions:
01 - In the bowl of a stand mixer fitted with the dough hook, add flour, granulated sugar, active dry yeast, salt and ground cardamom; briefly mix to combine.
02 - Pour lukewarm milk into the flour mixture, add softened butter and the egg, then knead on medium speed for 8 to 10 minutes until the dough becomes smooth and elastic; if mixing by hand, knead on a lightly floured surface until smooth.
03 - Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free location for 60 to 90 minutes, until doubled in volume.
04 - While the dough rises, beat together the very soft butter, packed light brown sugar and ground cardamom until creamy and easily spreadable.
05 - Turn the risen dough onto a lightly floured surface and roll into a 12 by 16-inch rectangle.
06 - Evenly spread the cardamom filling over the rectangle, fold the dough into thirds like a letter, then gently roll again to a roughly 8 by 16-inch sheet.
07 - Using a sharp knife or pizza cutter, slice the dough crosswise into 12 even strips.
08 - Twist each strip several times and wrap it around itself to form a knot or bun, tucking the ends underneath to secure the shape.
09 - Place the shaped buns on a parchment-lined baking sheet with space between them, cover loosely and allow to rise for 30 to 45 minutes until puffed.
10 - Preheat the oven to 400°F. Brush each bun with the beaten egg and sprinkle with pearl sugar.
11 - Bake the buns for 15 to 20 minutes until golden brown; transfer to a wire rack and cool slightly before serving.
