Cardamom Buns

Here's how:

• 1

  Dissolve the yeast in the milk and water. Combine all the ingredients and knead in a mixer—3 minutes on low and 10 minutes on high—until the dough is elastic and smooth. Double the time if you’re kneading by hand.

• 2

  Take the dough out and knead it a little by hand, shape it into a round, put it back in the bowl, and cover it with plastic wrap or a kitchen towel. Let it rest for 30 minutes at room temperature.

• 3

  While the dough is resting, we’ll mix the filling. Using a whisk or paddle attachment, slowly mix the almond paste with the butter, a little at a time. Once all the butter has been incorporated, add the remaining ingredients and mix until smooth, about 1 minute on low speed.

• 4

  Take the dough and roll it out into a large rectangle. Spread the filling over the dough, then take the top edge and pull it down to the bottom edge of the dough.

• 5

  Shape the dough slightly; it should be oblong and even. Cut the dough into strips. Twist each strip into a knot and place it in a bun pan.

• 6

  Let your buns rise in a turned-off oven with only the light on for 60–90 minutes, or under a towel at room temperature for 90–120 minutes.

  Whisk together the eggs, water, and a little salt to make an egg wash.

• 7

  Remove the buns and let them come to room temperature; preheat the oven to 230 °C. Brush the buns with the egg wash and sprinkle with granulated sugar mixed with cardamom. Bake the buns in the middle of the oven for about 8–10 minutes or until they are golden brown. If you have a convection oven, 200 °C is sufficient.

• 8

  If you like, you can brush the warm buns with a sugar syrup. It’s made with equal parts sugar and water, boiled for a minute or so until the sugar dissolves. The buns will become shiny and beautiful and a little moister, but they’ll also be slightly sticky.