Cardamom Buns (Kardemummabullar) with Pearl Sugar

In a large bowl, whisk together the flour, yeast, sugar, cardamom (for the dough), and salt.

In a separate bowl, combine the warm milk, egg, and melted butter. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.

Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.

While the dough is rising, prepare the filling. In a bowl, combine the softened butter, sugar, and cardamom (for the filling). Mix until well combined.

Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12x18 inches (30x45 cm).

Spread the cardamom butter filling evenly over the dough. Fold the dough in half lengthwise. Cut the folded dough into strips about 1 inch (2.5 cm) wide.

Hold one end of a strip and twist it several times. Then, wrap the twisted strip around two fingers, tucking the end underneath to form a bun.

Place the buns on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.

Preheat oven to 375°F (190°C).

In a small bowl, whisk the egg for the egg wash. Brush the tops of the buns with the egg wash and sprinkle generously with pearl sugar.

Bake for 20-25 minutes, or until golden brown. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Enjoy warm or at room temperature.