- 310ml (1¼ cups) milk
- 280g unsalted butter, chopped
- 220g caster sugar
- ½ tsp ground cardamom
- 7g sachet dried yeast
- 655g (4¼ cups) plain flour, plus extra, to dust
- 1 egg, beaten with 2 tsp water
- 2 tbsp pearl sugar or demerara sugar
- 150g caster sugar
- 1 tbsp ground cinnamon
To make the dough:
- heat milk in a large pan over high heat until it just reaches the boil.
- Remove from heat and stir in 180g butter until melted. Add caster sugar, cardamom, yeast and ½ tsp salt, and stir to combine. Add flour and stir until combined.
- Transfer to the bowl of an electric mixer fitted with a dough hook and knead on medium speed for five minutes or until smooth, adding more flour if too sticky, to form a smooth, soft dough.
- Place in a greased bowl, cover and set aside in a warm, draught-free place for two hours or until dough doubles in size. Punch down dough and transfer to a lightly floured work surface. Knead for one minute or until dough is smooth and shiny.
- Roll out dough to a 30cm x 45cm rectangle, with the long edge facing you. Melt remaining 100g butter, then brush two-thirds liberally over dough.
To make the filling:
- Combine sugar and cinnamon, then scatter two-thirds over dough. Fold bottom third of dough over filling. Brush with remaining butter and scatter with remaining sugar and cinnamon. Fold over top third to cover.
To make the buns:
- Cut folded dough vertically into 24 strips. Take two strips and twist together, pressing ends lightly to seal.
- Form twisted dough into a coil and place in a paper patty case. Repeat with remaining strips of dough. Place patty cases on an oven tray.
- Set buns aside in a warm, draught-free place for 30 minutes or until slightly risen. Preheat oven to 190°C. Brush buns with egg wash. Scatter with sugar. Bake for 10 minutes or until buns are golden and cooked through.