|1½ tsp||ground cardamom|
|30 g||fresh yeast|
|250 ml||whole milk (lukewarm)|
|150 g||unsalted butter (soft)|
|110 g||brown sugar|
|½ tsp||cardamom pod|
|½ tsp||vanilla extract|
|brown sugar (for sprinkling)|
|ground cardamom (for sprinkling)|
Whisk together the fresh yeast and lukewarm milk in a bowl. Add the flour, sugar, salt, some of the butter, and some of the ground cardamom and beat together using a hand mixer fitted with dough hooks. Cover with a clean kitchen towel and let rest for approx. 30 min.
Preheat oven to 200°C/390°F. For the filling, mix remaining butter with brown sugar and remaining ground cardamom until well combined. Roll the dough out into a large rectangle and spread evenly with the filling, leaving space around the edges. Fold half of the dough into the middle, followed by the lower half to form a rectangle, trimming the ends if they are too round. Dust the dough with flour and roll out again to flatten it. Using a knife or a pizza wheel cut out strips of dough lengthwise, approx. 2-cm/1-in in width.
To form a bun, twirl a dough strip into a twist. Wrap the dough twist around your index finger and middle finger in a figure eight. Once you have a third of the length left, wrap around the middle in the opposite direction to form a band and thread the end through the center from above, as if tying a knot, and tuck in. Gently press the bun together and place on a parchment-lined baking sheet. Repeat until dough is used up and bake in preheated oven at 200°C/390°F, for approx. 20 min. The tops of the buns should be lightly browned but not crunchy.
To make the syrup, grind cardamom pods in a mortar and pestle. Heat sugar, vanilla extract, ground cardamom pods, and water in a saucepan over medium-low heat until dissolved. As soon as the buns are out of the oven, brush with syrup. Dust with extra cane sugar and ground cardamom, if desired. Enjoy!