Cardamom Buns with Vanilla Custard

• 900 g all-purpose flour
• 150 g white sugar
• 500 ml whole milk
• 2¼ tsp instant or active dry yeast
• 2 tsp freshly ground cardamom
• 1 tsp salt
• 1 egg
• 1 tsp vanilla extract
• 150 g butter at room temperature in cubes

Place everything except the butter, second egg, vanilla custard and melisglasur, in a stand mixer with the dough hook on low (speed 2 on KitchenAid) for 10 minutes.

Add the cubes of butter and let it run for another 10 minutes.

Set aside and cover with some plastic and a kitchen towel for 2 hours or more to rise until double in size.

• 120 g butter at room temperature in cubes
• 100 g white sugar
• 1½-2 tbsp freshly ground cardamom

Move to a large surface and roll out the dough into a rectangle. Add the butter and spread it evenly over the dough. Mix the sugar and cardamom together in a bowl and spread evenly over the dough.

Fold ⅔ of the dough in and the remaining dough over, use the rolling pin to make it even, and then cut into 16 stripes for shaping. Twist and tie into a knot, and place on baking sheets on parchment paper with some space in between.

Cover and let rise for another 2 hours, until double in size.

• 300 g vanilla custard

Create a small hole in the middle and add a generous teaspoon or two of vanilla custard.

• 1 egg for brushing

Brush with beaten egg.

Put oven on 200 celsius (400 fahrenheit) and bake for 14 minutes.

Let them cool on a grid, and then add some powdered sugar on top.

You can freeze them down once they’re cool and reheat at 175 celsius (350 fahrenheit) for 3-4 minutes.