vegetarianMix the dough
In a large bowl, stir together the lukewarm whole milk, melted butter, granulated sugar, and ground cardamom. Sprinkle in the instant yeast, add the fine salt and all-purpose flour, then mix until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and just slightly tacky.
Let it rise
Shape the dough into a smooth ball, place it in a lightly oiled bowl, and cover it. Let it rise in a warm spot for 60 minutes, or until doubled in size and airy when gently poked.
Make the filling
Stir the very soft butter, sugar, and cardamom together until you have a smooth, spreadable paste. It should look pale and fluffy, not greasy or lumpy.
Shape the buns
Punch down the dough and roll it out on a lightly floured surface into a large rectangle. Spread the filling in a thin, even layer, fold the dough in half lengthwise, and cut it into 16 long strips. Twist each strip a few times, wrap it into a loose knot, and tuck the end underneath so it holds together as it bakes. Arrange the buns on two parchment-lined baking sheets, leaving room for them to puff up.
Proof and prep
Cover the buns loosely and let them proof until puffy, about 30–45 minutes. While they rise, whisk the egg with the milk until smooth for the wash. During the last 10 minutes, preheat the oven to 220° C.
Make the syrup
While the buns are proofing, make the syrup in a small saucepan. Combine the water with the remaining granulated sugar and the optional ground cardamom, then bring it to a gentle simmer and cook for 1 minute until the sugar dissolves. Keep the syrup warm on the lowest heat.
Bake and glaze
Brush the puffed buns with the egg wash and sprinkle generously with the pearl sugar. Bake for 10–12 minutes, until deeply golden and just set in the center. As soon as they come out, brush the tops with the warm syrup so it melts into the cracks and gives them a glossy finish.
