Danish Cardamom Buns

Instructions

1. Prepare the dough
   In a large bowl, combine the warm milk and yeast. Let sit for 5 minutes until foamy. Add the sugar, egg, 1 tbsp of ground cardamom, and salt. Mix well. Gradually add the flour, mixing until a dough forms. Knead in the softened butter until the dough is smooth and elastic, about 8-10 minutes.
2. First rise
   Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
3. Prepare the filling
   In a small bowl, mix together the softened butter (for filling), dark brown sugar, and remaining 1 tbsp of ground cardamom until smooth and spreadable.
4. Shape the buns
   Punch down the dough and roll it out on a floured surface into a rectangle approximately 15x20 inches (40x50 cm). Spread the cardamom filling evenly over the dough, leaving a 1/2 inch border. Starting from the long edge, tightly roll the dough into a log.
5. Cut and twist
   Using a sharp knife, cut the log into 12 equal pieces. Take each piece and cut it lengthwise down the middle, leaving one end intact. Twist the two strands around each other, then form into a knot or circular shape, tucking the ends underneath. Place on parchment-lined baking sheets, leaving space between each bun.
6. Second rise
   Cover the buns with a clean kitchen towel and let rise for another 30-45 minutes, or until puffy.
7. Bake
   Preheat oven to 375°F (190°C). Brush the buns with beaten egg and sprinkle with pearl sugar if using. Bake for 12-15 minutes until golden brown and fragrant.
8. Cool and serve
   Allow the buns to cool on a wire rack for at least 10 minutes before serving. They're best enjoyed warm on the day they're made, but can be stored in an airtight container for up to 2 days.