Cardamom buns

Instructions

1. Step 1

   Put 250 g whole milk, 75 g unsalted butter and 8 g ground cardamom in a small saucepan and heat over low heat until the butter melts, then turn off the heat and let it cool until just warm. The warmth draws the cardamom's oils into the milk, so its aroma fills the whole crumb. The milk is ready when it's about 37°C and smells distinctly fragrant.

   Low heat.

   Mark step 1 as done

2. Step 2

   Mix 500 g all-purpose flour, 7 g instant yeast, 60 g granulated sugar and 5 g salt in a stand mixer bowl, pour in the buttery milk and knead on medium speed for about ten minutes. All-purpose flour gives a softer crumb, but it needs enough kneading for the dough to withstand stretching and twisting. The dough is ready when it's smooth, soft, no longer sticky and nicely elastic.

   Suggested time: about 10 minutes.

   Mark step 2 as done

3. Step 3

   Shape the dough into a ball, put it in a bowl, cover with plastic wrap and let it rise somewhere warm for about an hour. This rise lets the yeast produce gas and flavor in the crumb. The dough is ready when it has doubled and feels soft as a pillow when pressed lightly.

   Suggested time: about 60 minutes.

   Mark step 3 as done

4. Step 4

   Use a spatula to beat 100 g very soft unsalted butter with 80 g brown sugar and 6 g ground cardamom until blended. The filling must be as soft as frosting so you can spread it thinly without tearing the dough. It's ready when it's light, an even pale brown and free of hard bits of butter.

   Mark step 4 as done

5. Step 5

   Roll the dough into a rectangle about 30 by 50 cm, spread the filling evenly over the entire surface, then fold the dough lengthwise in thirds like a letter. Folding in thirds creates alternating layers of filling that reveal pretty rings when twisted. The dough is ready when it forms a strip about 10 cm wide with straight edges and no filling squeezing out.

   Mark step 5 as done

6. Step 6

   Roll the strip lightly to flatten it, then use a sharp knife or pizza cutter to cut it crosswise into sixteen strips about 2 cm wide, and slit each strip lengthwise, leaving one end attached. Clean, decisive cuts keep the layers from sticking together. A strip is ready when it has two even legs still joined at one end.

   Mark step 6 as done

7. Step 7

   Hold the joined end, twist the two legs around each other, wrap the whole strip twice around two fingers, then pull the tail through the middle and tuck it underneath. Tucking the tail underneath keeps the knot from unraveling as the bun rises in the oven. A bun is ready when it forms a neat, round knot with the twisted layers of filling clearly visible on top.

   Mark step 7 as done

8. Step 8

   Arrange the buns on a parchment-lined baking sheet about 4 cm apart, cover with a towel and let them rise for forty-five minutes more while you preheat the oven to 200°C. The second rise makes the buns light and plump. They're ready when they've grown by about half and the twists have opened slightly.

   Suggested time: about 45 minutes.

   Mark step 8 as done

9. Step 9

   Beat 50 g eggs, brush them lightly over the buns and sprinkle with 20 g pearl sugar, then bake at 200°C for about 12 to 15 minutes. High heat for a short time keeps the crumb moist and caramelizes the filling at the bottom. The buns are done when the tops are glossy golden brown and the bottoms have a crisp, amber layer of caramelized sugar.

   Bake at 200°C for about 12 to 15 minutes.

   Mark step 9 as done