Make the dough

1. Mix the dry ingredients in a large bowl - flour, sugar, salt and cardamom.
2. In a medium saucepan, melt butter, pour the milk in and wait until the mixture is lukewarm. Mine was at (100 fahrenheit (38 celcius). Combine with crumbled fresh yeast*.
3. Pour the butter and milk into the flour mixture along with one egg.
   Knead together, using a stand or hand mixer. This is also a very important step, as you have to mix until the dough is fluffy and no longer clings to the bowl, about 10-15 minutes.
4. Add a little flour on top, and place a kitchen towel or plastic wrap over the bowl. Leave it in a warmish place for about 1-1 1/2 hours, until the dough has doubled in size.

Make the filling

1. For the filling, mix together the room temperature butter, sugar and ground cardamom. I prefer to use whole cardamom pods, just grind them in a spice grinder. Pre-ground is also fine.

Shape the knots

1. Once the dough has doubled in size, pour it onto a clean work surface and cut into two equal sizes. Take one piece and roll it into a 24x16 inches (60x40 centimeters).
2. Spread cardamom butter on 2/3 of the dough. Now roll it a little more just to blend the cardamom into the dough, until about 12x16 inches (30×40 centimeters)
3. Then take the un-spread part over half of the spread part, and take the bottom half that is spread, on top of that again. Cut into 1 inch (2.5 centimeters) strips.
4. Take one strip of dough. While you twist the strip around itself, turn it around three of your fingers, then take the ends and tuck them in under, securing the knot. Watch GIF or video in blog post if needed.

Bake them

1. Let them rest on a parchment lined baking sheet under a towel until again doubled in size. This time it takes about 45 minutes, and in the meanwhile, pre-heat the oven to 440 fahrenheit (230 celcius).
2. Whisk together an egg and brush the buns lightly. Sprinkle with pearl sugar if you want a little more texture. Bake for around 9-10 minutes or until it makes a hollow sound when you tap the underside of a bun.
3. Cool on a cooling rack. Great for freezing. Re-heat frozen buns in the oven at 300 fahrenheit (150 celcius) for about 10 minutes. Like freshly baked each time!