# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour, spooned and leveled
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1/2 teaspoon fine sea 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
# How to Make It:
01 - In the bowl of a stand mixer fitted with the dough hook, combine the flour, granulated sugar, active dry yeast, salt and ground cardamom. Add lukewarm milk, softened butter and the egg. Mix on medium speed 8–10 minutes until the dough is smooth, elastic and slightly tacky.
02 - Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 1 to 1 1/2 hours, until doubled in volume.
03 - While the dough rises, stir together the very soft butter, packed brown sugar and cardamom until creamy and easily spreadable.
04 - Turn the risen dough onto a lightly floured surface and roll into a 12 x 16-inch rectangle.
05 - Spread the cardamom butter evenly across the dough, leaving a small margin at the edges.
06 - Fold the dough into thirds like a letter, then gently roll to an approximately 8 x 16-inch rectangle to even out the layers.
07 - Using a sharp knife or pizza cutter, slice the dough crosswise into 12 equal strips.
08 - Twist each strip several times and wind it into a knot or bun, tucking the ends underneath to secure the shape.
09 - Place the formed buns on a parchment-lined baking sheet, leaving space between each. Cover loosely and let rise 30–45 minutes until puffy.
10 - Preheat the oven to 400°F. Brush the buns with the beaten egg, sprinkle with pearl sugar and bake 15–20 minutes until deep golden brown. Transfer to a wire rack to cool slightly before serving.
