Step 1

Bring the milk to just shy of the boil and cool it to warm, then stir in the yeast, the cardamom seeds and the eggs. Put the flour in a stand mixer or large bowl and stir the liquid mixture in, then add the butter and sugar. Knead with a dough hook or by hand until the dough is soft and springy and a finger indent will pop out easily. Cover and leave until doubled in size.

Step 2

Roll and press the dough out on a floured surface to about 1cm thick. To make the filling, mix 75g butter and the cardamom seeds with the sugar and spread it over the dough. Sprinkle on the raspberries, squishing them into smaller pieces as you do so. Roll the dough up along the long side, pinching the seam together. Slice into 16 pieces. Put the pieces into paper bun or muffin cases or arrange on a baking sheet lined with baking parchment, spacing them apart. Cover with plastic wrap and leave for 30 minutes.

Step 3

Heat the oven to 220C/fan 200C/gas Brush the buns with egg and sprinkle on some sugar. Bake for 10 minutes or until the buns are browned and golden. Brush over the remaining butter and sprinkle on more sugar.