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435F, 20 buns
1) 241g whole milk
1) 14g brown sugar
2) 2 ¼ tsp. (7g) dry active yeast
3) 406g bread flour
3) 39g brown sugar
3) 1 tsp. (3g) ground cardamom
3) ¼ tsp. salt
4) 75g unsalted butter, room temp
Cardamom filling:
5) 63g unsalted butter, room temp
5) 1/3 cup (53g) brown sugar
5) 1 ½ tsp. ground cardamom
Glace and topping: (after baking)
6) ⅛ (28g) water
6) ⅛ cup (21g) brown sugar
6) ¼ tsp. vanilla extract
7) 1 tsp. (5g) granulated sugar
7) ½ tsp. ground cardamom

In a sauce pan heat (1) to 115F then add in (2), stir until dissolved. Set aside for 15 minutes.

In mixing bowl combine (3) then add (1), mix roughly using dough hook. Set to speed 2 and add in (4) small pieces at a time, knead for 8 minutes.

Transfer dough to oiled bowl and cover with saran wrap. Let it rise for 1 hour.

In a bowl, using spatula cream (5) and set aside.

Flatten dough to 13 x 21" then spread (5) evenly. Fold into thirds. Turn it 90 degrees and flatten it then cut into strips.

Twists each strip then make a tight knot. (Strips too short to do the special folding so made knot instead)

Bake at 435F for 8 minutes. Brush with (6) and sprinkle (7) on top.