for 10 pieces

Yeast dough

500 g	white flour
1 ¼ tsp	salt
1 tbsp	ground cane sugar
½ tsp	ground cardamom
1 parcel	dry yeast (approx. 7 g
3 dl	milk water (1/2 milk, 1/2 water)
100 g	butter, cut into pieces

Filling

100 g	butter, soft
50 g	ground cane sugar
1 tsp	ground cardamom

To bake

¾ dl	water
50 g	ground cane sugar
½ tsp	ground cardamom
1 tbsp	ground cane sugar

How it's done

Yeast dough

Mix the flour, salt, sugar, cardamom and yeast in a bowl. Add the milky water and butter, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Filling

Mix the butter, sugar and cardamom.

To shape

On a lightly floured surface, roll the dough out thinly into a rectangle (approx. 40 x 50 cm). Spread the filling over half of the dough, fold the other half over the top, press down gently. Cut the dough lengthwise into strips approx. 2 cm wide. Twist the strips, tie into knots, place on a baking tray lined with baking paper.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack and leave to cool. Bring the water and sugar to the boil in a pan, simmer until the sugar has dissolved, reduce for approx. 2 mins. Brush the buns with the warm syrup. Mix the cardamom and sugar, sprinkle on top of the buns.

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