1Heat the milk to 37 degrees Celsius or 98 degrees Fahrenheit.
2Heat the milk to 37 degrees Celsius or 98 degrees Fahrenheit.
3Heat the milk to 37 degrees Celsius or 98 degrees Fahrenheit.
4Crumble the yeast in a large mixing bowl and add the warm milk.
5Crumble the yeast in a large mixing bowl and add the warm milk.
6Crumble the yeast in a large mixing bowl and add the warm milk.
7Stir until the yeast is dissolved.
8Stir until the yeast is dissolved.
9Stir until the yeast is dissolved.
10Add a tablespoon of grounded cardamom, a teaspoon of salt, 90 grams of caster sugar, 150 grams of room warm butter, and 780 grams of flour.
11Add a tablespoon of grounded cardamom, a teaspoon of salt, 90 grams of caster sugar, 150 grams of room warm butter, and 780 grams of flour.
12Add a tablespoon of grounded cardamom, a teaspoon of salt, 90 grams of caster sugar, 150 grams of room warm butter, and 780 grams of flour.
13Knead the dough for about 10 minutes in a stand mixer until it doesn't stick to the edges of the bowl and you can touch it without it sticking to your fingers.
14Knead the dough for about 10 minutes in a stand mixer until it doesn't stick to the edges of the bowl and you can touch it without it sticking to your fingers.
15Knead the dough for about 10 minutes in a stand mixer until it doesn't stick to the edges of the bowl and you can touch it without it sticking to your fingers.
16Cover the dough and let it rise for about 30 minutes or until double the size.
17Cover the dough and let it rise for about 30 minutes or until double the size.
18Cover the dough and let it rise for about 30 minutes or until double the size.
19While the dough rises, mix together 150 grams of room warm butter, 90 grams of caster sugar, and two tablespoons of cinnamon for the filling.
20While the dough rises, mix together 150 grams of room warm butter, 90 grams of caster sugar, and two tablespoons of cinnamon for the filling.
21While the dough rises, mix together 150 grams of room warm butter, 90 grams of caster sugar, and two tablespoons of cinnamon for the filling.
22Use a little flour if the dough is sticky and roll it out to a big rectangle.
23Use a little flour if the dough is sticky and roll it out to a big rectangle.
24Use a little flour if the dough is sticky and roll it out to a big rectangle.
25Spread out the filling all over the dough.
26Spread out the filling all over the dough.
27Spread out the filling all over the dough.
28Fold the dough once.
29Fold the dough once.
30Fold the dough once.
31Slice the dough into strips.
32Slice the dough into strips.
33Slice the dough into strips.
34Take a slice, twist it, and then fold it into a knot with the end under.
35Take a slice, twist it, and then fold it into a knot with the end under.
36Take a slice, twist it, and then fold it into a knot with the end under.
37Cover the buns and let them rise for 30 minutes.
38Cover the buns and let them rise for 30 minutes.
39Cover the buns and let them rise for 30 minutes.
40Set the oven to 250 degrees Celsius or 480 degrees Fahrenheit.
41Set the oven to 250 degrees Celsius or 480 degrees Fahrenheit.
42Set the oven to 250 degrees Celsius or 480 degrees Fahrenheit.
43Brush the buns with egg wash.
44Brush the buns with egg wash.
45Brush the buns with egg wash.
46Sprinkle on some pearl sugar.
47Sprinkle on some pearl sugar.
48Sprinkle on some pearl sugar.
49Bake in the middle of the oven for 6 to 8 minutes until the buns are golden on top and on the bottom.
50Bake in the middle of the oven for 6 to 8 minutes until the buns are golden on top and on the bottom.
51Bake in the middle of the oven for 6 to 8 minutes until the buns are golden on top and on the bottom.
Ingredients
500 g milk
500 g milk
500 g milk
50 g fresh yeast
50 g fresh yeast
50 g fresh yeast
14 g dry yeast
14 g dry yeast
14 g dry yeast
150 g room warm butter
150 g room warm butter
150 g room warm butter
90 g caster sugar
90 g caster sugar
90 g caster sugar
1 teaspoon salt
1 teaspoon salt
1 teaspoon salt
1 tablespoon grounded cardamom
1 tablespoon grounded cardamom
1 tablespoon grounded cardamom
780 g flour
780 g flour
780 g flour
150 g room warm butter
150 g room warm butter
150 g room warm butter
90 g caster sugar
90 g caster sugar
90 g caster sugar
2 tablespoons cinnamon
2 tablespoons cinnamon
2 tablespoons cinnamon
1 egg
1 egg
1 egg
pearl sugar
pearl sugar
pearl sugar
raw sugar
raw sugar
raw sugar
Equipment
stand mixerlarge mixing bowlbaking sheetsbaking papertowelpizza cutterwire rackoven
Tips
If the dough is a little bit sticky, add a little bit more flour.
If you can't find pearl sugar, you can use raw sugar instead for that extra crisp and sweetness.