Kardemummabullar (cardamom buns)

Warm the Whole Milk to about 37–40°C (lukewarm) and stir in melted Unsalted Butter along with a little Granulated Sugar and a generous pinch of Ground Cardamom.

Sprinkle in the Instant Yeast and let sit for 5–10 minutes until foamy.

In a large bowl combine All-Purpose Flour with Fine Salt, then pour in the milk-yeast mixture and mix/knead until you have a smooth, elastic dough; adjust with a bit more flour or milk if needed.

Cover the dough and let it rise in a warm place until doubled in size, about 60–90 minutes.

Meanwhile, prepare the filling by softening more Unsalted Butter (if needed) and mixing it with Granulated Sugar and Ground Cardamom to form a spreadable paste.

Turn the risen dough out onto a lightly floured surface, roll it into a rectangle, spread the cardamom-butter mixture evenly, then cut the rectangle into strips. Twist or knot each strip into the classic bun shape and place on a baking sheet lined with parchment.

Cover the formed buns and let them proof for another 30–45 minutes while you preheat the oven to 225°C (about 435°F).

Beat the Egg with a splash of Milk and brush over the buns just before baking. Bake the buns until deep golden, about 8–12 minutes depending on size.

While the buns bake, make a simple glaze by heating Water with a little Granulated Sugar and a pinch of Ground Cardamom until the sugar dissolves; cool slightly.

As soon as the buns come out of the oven brush them with the warm cardamom syrup and sprinkle generously with Pearl Sugar. Let cool slightly and serve warm.