Step 1

Make the stiff levain (starter) 10-12 hours prior to mixing

Step 2

Place flour, sugar, salt in a bowl of a mixer, fitted with a dough hook

Step 3

Add water and milk and start to mix on low speed just until flour start to get hydrated

Step 4

At this stage add the stiff levain/starter and mix on low speed to combine everything

Step 5

Once hydrated, increase speed to medium and mix for about 2 minutes

Step 6

Let the dough rest for 10 minutes and continue to mix for another minute until a dough is developed

Step 7

Now add the soft butter a bit at a time and mix until all the butter is cleared

Step 8

Once you have incorporated all the butter, let the dough rest in the bowl for about 10 minutes and then mix on medium speed for 3-4 minutes until the dough starts to come together and pull away from the sides of the wall

Step 9

Use a little flour around the edges of the bowl to encourage this

Step 10

At this stage bring the dough onto a non stick surface like a steel bench or marble top

Step 11

Wet your hand with water and slap and fold the dough to finish off kneading

Step 12

After a few slap and folds let the dough rest for about 15 minutes and then continue until you get a considerably smoother dough(about a minute or so will do)check the pictures in the post above to see the dough consistency

Step 13

Place this dough in a lightly greased bowl, cover and leave to bulk or until almost doubled in size

Step 14

This will take roughly about 4-5 hours at about 77°F - 78°F

Step 15

Once doubled, degas (punch down) the dough and round up to a nice tight ball again

Step 16

Place this dough in an airtight container and if you are retarding, refrigerate for several hours (12-or if you want o bake on the same day, refrigerate for about 2 hours and continue with shaping

Step 17

When you are ready to shape, make the paste by mixing soft butter, sugar and cardamom until creamy. Do not overmix or whip

Step 18

Take the retarded dough out and leave to soften up a bit. It should be still cold to the touch

Step 19

Cold dough is less sticky and easier to work with

Step 20

On a floured surface, roll out the dough to a thin rectangular shape roughly about 20-21 inches by 9-10 inches

Step 21

Apply the paste on 2/3 of the length of the dough (check images above)

Step 22

Fold the empty one third over the center one third

Step 23

Fold the other section over the center

Step 24

Simply fold like you would fold a letter so that you get 3 layers of dough separated by two layers of paste. Check the post above to get an idea

Step 25

Roll out he dough slightly to widen and into roughly a square shape. This will reduces the dough thickness so it will be easer to cut and shape

Step 26

Cut out 12 equal stripes (a stripe would be about 1 - 1.5 inches wide)

Step 27

Split each stripe, but not all the way so that they are connected at one end

Step 28

Twist the stripes and form into a knot. If you like you can just roll it like a cinnamon roll or a cruffin

Step 29

Check the shaping video on the post to get an idea

Step 30

Once done place in on a lined tray. You can bake in a cupcake/muffin tray too

Step 31

Cover and leave to proof (almost double in size)

Step 32

May take 4-5 hours at about 77°F - 78°F temperature

Step 33

Towards the end of the final proof, preheat the oven to 425 °F

Step 34

Egg wash the proofed rolls/knots, sprinkle with pearl sugar (if using) and bake for 15-20 minutes or until evenly golden brown all around

Step 35

Once baked, leave to cool on a wire rack

Step 36

Cool completely before storing in an air tight container