👨‍🍳 Ohjeet

1. 1

   Activate the yeast (if using active dry): In a small bowl, combine the lukewarm milk, 1 tsp of the granulated sugar, and the yeast. Let it sit for 5-10 minutes until foamy. If using instant yeast, you can skip this step and add it directly to the dry ingredients.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large bowl or the bowl of a stand mixer, whisk together the flour, remaining granulated sugar, salt, and ground cardamom. Add the activated yeast mixture (or milk if using instant yeast), the lightly beaten egg, and mix until a shaggy dough forms. If using a stand mixer, attach the dough hook and mix on low speed.

   ⏱️ 5 minutes
3. 3

   Knead the dough: Gradually add the softened butter, a few cubes at a time, while the mixer is running on low speed. Continue to knead for 8-10 minutes (or by hand for 10-15 minutes) until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly sticky but manageable.

   ⏱️ 10-15 minutes
4. 4

   First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   ⏱️ 1-1.5 hours
5. 5

   Prepare the filling: While the dough is rising, mix the softened butter, granulated sugar, and ground cardamom in a small bowl until well combined and spreadable.

   ⏱️ 5 minutes
6. 6

   Shape the buns: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 30x40 cm (12x16 inches). Spread the cardamom filling evenly over the surface, leaving a small border along one of the long edges. Roll up the dough tightly from the long edge opposite the border, like a Swiss roll. Pinch the seam to seal.

   ⏱️ 15 minutes
7. 7

   Cut and tie the knots: Cut the rolled dough into 20 equal slices, about 2 cm (3/4 inch) thick. Take each slice and tie it into a simple knot. Alternatively, you can cut each slice in half lengthwise, leaving one end attached, twist the two strands together, and then tie into a knot. Place the shaped buns on baking sheets lined with parchment paper, leaving some space between them.

   ⏱️ 15 minutes
8. 8

   Second rise: Cover the shaped buns loosely with plastic wrap or a damp kitchen towel. Let them rise again in a warm place for 30-45 minutes, or until puffy and nearly doubled.

   ⏱️ 30-45 minutes
9. 9

   Bake the buns: Preheat your oven to 200°C (400°F). Brush the tops of the risen buns with the egg wash. Sprinkle generously with pearl sugar.

   ⏱️ 5 minutes
10. 10

    Bake for 10-12 minutes, or until golden brown and cooked through. The buns should sound hollow when tapped on the bottom. Let them cool slightly on a wire rack before serving.

    ⏱️ 10-12 minutes