Swedish Cardamom Buns

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1. 1Step 1: Add all the dry ingredients along with the milk and Just Eggs (if using) in the bowl of a stand mixer fitted with the dough hook, then knead for about 10 minutes on medium speed. After 10 minutes add the butter and knead for another 10 minutes.
2. 2Step 2: To test the dough if it's ready - tear off a small piece and perform the gluten test by stretching the dough between your fingers. When you have a thin, see-through film-like piece the dough is done. If it tears and seems 'short' when pulling it, keep kneading the dough.
3. 3Step 3: Cover the dough with a clean kitchen towel or cling wrap and place it in a warm, draft-free place.
4. 4Step 4: While the dough is resting, combine all the ingredients in the remonce in a small bowl using a fork to mix it up. Cornstarch helps stabilize the emulsion of the fat and water contained in the butter when it melts, and because it's a thickening agent it holds the butter and sugar together, avoiding it from running out of the buns when in the oven.
5. 5Step 5: Roughly grind the cardamom seeds for the topping in a mortar and pestle and mix with the sugar in another small bowl and set aside.
6. 6Step 6: After the dough has risen for about an hour, roll it out to a rectangle about 16 x 20 inches.
7. 7Step 7: Using a spatula, spread the sugar-cinnamon filling on two thirds of the dough.
8. 8Step 8: With the long side of the dough facing you, fold the top third of the dough that has no filling, down over the middle third of the dough, then fold the bottom third up to cover the remaining dough.
9. 9Step 9: Roll the dough out again to smooth it out, and using a pastry cutter or a pastry knife, trim any uneven edges. Cut the dough vertically into 16 1-by-12-inch-long strips.
10. 10Step 10: Starting from the end, gently wrap one strip around the tips of your index, middle and fourth finger like a bandage, two or three times, letting the dough overlap and working cautiously so it doesn't tear. It helps if your dough is cold here.
11. 11Step 11: Place your thumb on top of the wrapped dough, on the side closer to your wrist, to secure the shape, then loop the remaining end of the strand over and through the center of the bun, tucking it under at the base of the bun. You should have a rounded bun made out of bandage-like strips. The knotted part will be unexposed, hidden at the bottom.
12. 12Step 12: Alternatively, you can braid two twists together, this will make for bigger cardamom buns and will take a bit longer to bake in the oven.
13. 13Step 13: Place the cardamom buns on sheet trays lined with parchment paper, cover with a towel and let rest for about 40-45 minutes.
14. 14Step 14: Preheat the oven to 440℉ (220℃) and line two sheet trays with parchment paper and set aside.
15. 15Step 15: Brush the cardamom buns with a little non-dairy milk and/or Just Eggs, drizzle on some of the sugar and coarsely ground cardamom, and bake in the middle of the oven for about 10 minutes until golden on top.
16. 16Step 16: The cardamom buns freeze well, if you're not going to eat them the same day, I recommend freezing them as soon as they've cooled down. They'll taste like they're freshly baked when reheated in the oven!