1
Crush 10 cardamom pods using a mortar and pestle and place them in a saucepan. Add the milk and heat until steam appears, but do not bring to a boil. Add 50 g of butter (keep the remaining butter at room temperature to soften) and set aside to cool to a warm temperature, stirring occasionally so the butter melts.
2
Add the flour, 75 g sugar, yeast, ground cinnamon and ½ tsp salt to a large bowl or the bowl of a stand mixer. Mix until homogeneous. When the milk has cooled, sieve it into the flour, discarding the cardamom. Using a wooden spoon or dough hook, knead a soft dough. Turn it onto a work surface and knead for 10 minutes, or use a stand mixer for 5 minutes until the dough becomes smooth and elastic. Clean the bowl, lightly oil it, then return the dough to the bowl and coat it well with oil. Cover the bowl with a kitchen towel or film and let it rise for 2 hours or until the volume doubles (it can be left in the fridge overnight).
3
Open the remaining cardamom pods using a mortar and pestle. Crush them, discarding the pods, and return the seeds to the mortar. Grind the seeds into a powder, then mix it with 150 g sugar. In a bowl, combine the remaining butter with everything except the 2 tbsp cardamom sugar.
4
Line two baking trays with parchment paper. Lightly deflate the dough, then roll it into a rectangle about 35 × 45 cm, with the longer side towards you. Spread the cardamom butter over the entire surface, up to the edges. Fold the top third down to the middle and the bottom third up like an envelope, creating three layers of dough. Make slits, then cut into 12 equal strips, about 3.5 × 11 cm each. Cut each strip in half, leaving the top end connected. Twist each strip around the centre two to three times, tie into a knot and tuck the ends under the bun. Place them on the tray.
5
Cover both trays with a lightly oiled film and let rise in a warm place for 30 min to 1 hour, or until the volume almost doubles. Preheat the oven to 190°C/170°C with convection/gas 5.
6
Remove the film from the buns and brush them with beaten egg, then sprinkle with pearl sugar. Bake for 20‑25 minutes until golden‑brown – if needed, swap the trays halfway through baking.
7
Pour the remaining cardamom sugar into a saucepan and add 50 ml water. Bring to a boil, then remove from heat and let cool, stirring until the sugar dissolves. Brush the buns with the syrup two to three times while cooling, let them steep for 20 minutes before serving. Store for 2 days in an airtight container or freeze for 2 months. Thaw at room temperature and reheat for 5 minutes in the oven before serving.

Source: bbcgoodfood.com

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