Swedish Cardamom Buns

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1. 1Step 1: Warm the milk gently until it just starts to bubble, then remove from the heat and set aside to cool slightly. Once it's tepid, sprinkle the yeast over the top and set aside while you prepare the other ingredients.
2. 2Step 2: Mix together the softened butter, sugar, and cardamom. Separately, add the salt to the flour. Mix the butter mixture into the yeast and milk mixture, then gradually add the flour. Once combined, turn it out onto a lightly floured surface and knead for around 5 minutes. Note: you can also do the mixing and kneading in a stand mixer.
3. 3Step 3: Put the dough into a clean, lightly-oiled bowl and cover. Set aside in a warm place for around 40 minutes to double in size.
4. 4Step 4: When the dough is almost done with its first rise, mix together the butter, sugar, and cardamom for the filling.
5. 5Step 5: Roll the dough out into a long, thin rectangle, approximately 21 in x 7 in (52x18 cm). Spread the filling evenly over the top, then fold the dough to be three layers thick - first fold one third (short end) over to halfway across the rest of the dough, then fold the other side over the top. The layered piece of dough will be roughly square.
6. 6Step 6: Cut the dough into 6 even strips crosswise (so they are joined on either side), trimming slightly on either end if needed. Then, split each strip in the middle almost all the way but leaving the one side joined.
7. 7Step 7: Take one piece of dough and twist the two strips together, then tuck one end in between where they join, and loop the other end over and through the middle of the loop you have formed. Repeat with the other pieces of dough.
8. 8Step 8: Put the formed buns on a baking sheet lined with a silicone mat or parchment, cover, and set aside to prove for around 30 minutes. Meanwhile, preheat the oven to 425F/220C.
9. 9Step 9: Lightly brush each bun with egg-wash, sprinkle over a little sugar, then bake for approximately 12 minutes until golden brown on top. Allow to cool for a few minutes before serving (best served warm).