Ingredients
Method
Activate the yeast
- Mix warm milk, yeast, and a small pinch of sugar in a bowl. Let it sit for about 10 minutes until it looks foamy.
Make the dough
- Add the sugar, butter, egg, flour, salt, and crushed cardamom. Mix until a soft dough forms. Knead by hand or mixer for 8–10 minutes until smooth and stretchy.
First rise
- Place the dough in a greased bowl, cover it, and let it rise until doubled. This usually takes about 1 to 1½ hours.
Make the filling
- Stir together the soft butter, sugar, and crushed cardamom until it forms a thick paste.
Roll and shape
- Roll the dough into a large rectangle. Spread the filling evenly on top. Fold the dough into thirds like a letter. Slice into narrow strips, twist each strip, and coil it into a knot.
Second rise
- Place the shaped buns on a lined baking sheet. Let them rise again until puffy, about 30–40 minutes.
Bake
- Bake at 400°F (200°C) for 12–15 minutes or until deep golden brown.
Glaze
- Heat the water and sugar together until dissolved. Brush the hot buns right out of the oven. Add pearl sugar if you want the classic look.
Notes
- Freshly crushed cardamom makes a big difference. If you can, use whole pods and crush the seeds yourself.
- Don’t pack in too much flour. A soft dough makes softer buns.
- Twist the strips gently. Tight twists make the buns tough.
- These freeze well. Reheat from frozen in a warm oven for a few minutes.