Step 1

If using active dry yeast, heat the milk in the microwave or on the stovetop until it is “fingervarm” (finger warm), meaning it should feel warm to the touch but not hot. Add your yeast, stir, and leave it for 5-10 minutes until the mixture starts to bubble up. If using instant yeast, simply add the yeast to the lukewarm milk – there is no need to dissolve it.

Step 2

Combine the egg, egg yolk, sugar, vanilla extract, cardamom, and salt in a large bowl, or the bowl of a stand mixer. Mix well.

Step 3

Add the milk and yeast mixture to the egg mixture and whisk to combine.

Step 4

Slowly add the flour and softened butter, stirring with a wooden spoon or using the dough hook on the stand mixer. Once the dough starts to come together, you can start kneading.

Step 5

Knead until smooth and elastic, probably around 5-10 minutes. Add flour a bit at a time if the dough sticks to your hands or the surface. If you prefer not to get your hands messy, feel free to use a stand mixer for this step (with the dough hook attachment). The texture of your dough before its first rise should be soft and smooth, not sticky and not too dry.

Step 6

Cover and let your dough rise for about 45 minutes, or until doubled in size.

Step 7

For the filling, combine softened butter, brown sugar, cardamom, and salt and stir together until you get a smooth paste.

Step 8

Once your dough has doubled in size, roll it out into a rectangle that is about a quarter of an inch (0.5cm) thick (corresponds to a rectangle about 12" by 17").

Step 9

Spread your filling evenly on the top half of the dough.

Step 10

Fold the bottom half of the dough over the top with the filling.

Step 11

Cut into 12 equal sized strips, about 1 inch in width.

Step 12

Twist each strip gently as much as it will allow.

Step 13

Wrap the twisted dough strip around two of your fingers twice. Make sure to wrap in the direction that does not "untwist" the strip; this is hard to explain, but will make more sense with practice! Essentially, if you find the strip doesn't look as twisted as before, try wrapping it around your fingers in the opposite direction.

Step 14

Tuck the end of the strip through the middle. Try to press the ends together so they stay in place.

Step 15

Place the roll gently on a baking sheet lined with parchment paper. Repeat with the rest of the dough. We use two baking sheets with six buns on each sheet.

Step 16

Cover the buns loosely with cling film or a clean dishtowel and let them rise another 45 minutes. In the meantime, preheat your oven to 375 degrees F (190 degrees C).

Step 17

Once the buns have finished proving (try poking the dough; if it leaves an indent that doesn't spring back immediately, they should be ready!), you can tuck in any ends that may have unraveled during the second prove. Make your egg wash (1 egg whisked together with a splash of water until there are no more gloopy streaks of egg white), then brush over the buns. Sprinkle with pearl sugar (alternatively, use turbinado sugar, raw sugar, or just regular sugar).

Step 18

Bake for 10-12 mins, or until golden brown on top. You can bake both sheets at once or bake them one at a time in the center of the oven. Just be aware of how your oven may differ from the top to the bottom if you choose to bake them at the same time; for example, our oven is much hotter on the bottom, so we switch the baking trays about halfway to prevent too much browning on the bottom tray.

Step 19

Once done, let them cool on a cooling rack; enjoy the buns with coffee or tea!