Cardamom Danish Twists

Instructions

1. Prepare the dough
   In a large bowl, combine flour, sugar, 1 tablespoon cardamom, yeast, and salt. Add warm milk and egg. Mix until a shaggy dough forms. Grate 3/4 cup cold butter into the dough and fold gently to incorporate. Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
2. Make the filling
   While the dough rises, prepare the filling. Mix together the remaining 1/4 cup softened butter, brown sugar, remaining 1 tablespoon cardamom, and vanilla extract until smooth. Set aside at room temperature.
3. Shape the twists
   Punch down the risen dough and roll out on a floured surface into a large rectangle approximately 16x20 inches. Spread the cardamom filling evenly over the surface, leaving a 1/2-inch border. Fold the dough in half lengthwise, then cut into 12 equal strips. Twist each strip several times and form into a spiral, tucking the end underneath. Place on parchment-lined baking sheets, leaving space between each twist.
4. Second rise
   Cover the shaped twists with a clean kitchen towel and let rise for 30-45 minutes until puffy. Meanwhile, preheat the oven to 375°F (190°C).
5. Bake to golden perfection
   Brush the twists with beaten egg and sprinkle with pearl sugar if using. Bake for 18-20 minutes, rotating the pans halfway through, until golden brown. The internal temperature should reach 190°F when tested with a thermometer.
6. Cool and serve
   Allow the twists to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. These are best enjoyed on the day they're baked but can be stored in an airtight container for up to 2 days.