Julianna Jee

Ingredients

1 1/4 cup milk

2 1/4 tsp yeast

4 cups flour

6 tbsp butter

2 tbsp ground cardamom

1 tsp salt

1 cup butter, softened

1 cup sugar

2 tbsp ground cardamom

1/4 tsp salt

1 egg

Procedure

1. In a mixing bowl add yeast to warm milk (110°F), mix, then rest about 5 minutes until foamy.
2. Add flour, sugar, butter, cardamom, and salt and with a dough hook attachment mix on the lowest setting for about 8 minutes.
3. Ball the dough and let it rise covered for 1-2 hours.
4. Mix the sugar and cardamon together.
5. Roll out the dough until it is about 1/8″ thick or about 15″ x 18″ in size.
6. Cover the dough with the softened butter.
7. Sprinkle with the sugar cardamon mixture and press into the butter reserving about 1/4 cup for the topping.
8. Fold into thirds with the longest end of the dough over to the middle and the other end on top of the original fold to create three layers of dough.
9. Roll out to about 12″ x 16″.
10. Cut 2 x 1/2″ strips and twist and wrap around your fingers like a ball of yarn. With the last strand wrap it across and tuck under and place on a lined cookie sheet.
11. Proof uncovered for about 1 hour.
12. Heat oven to 450°F.
13. Beat the egg with about 1 tbsp of milk until well combined for the egg wash.
14. Brush each bun with egg wash and a sprinkling of the reserved sugar cardamom mixture.
15. Bake at 375°F for about 18-20 mins rotating the pan halfway through bake.

Notes

• For a better cardamom flavour grind your own cardamom with whole cardamom pods. Don’t forget to remove the husks.