Ingredients:

  • 350ml whole milk
  • 10g active dry yeast
  • 575g bread flour
  • 90g granulated sugar
  • 1 tablespoon freshly crushed cardamom seeds
  • 0.5 teaspoon fine sea salt
  • 100g unsalted butter, softened
  • 100g unsalted butter, very soft (filling)
  • 80g light brown sugar
  • 1 tablespoon freshly crushed cardamom seeds (filling)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla paste
  • 50ml water
  • 50g granulated sugar (glaze)
  • 30g pearl sugar
  • 1 teaspoon freshly crushed cardamom seeds (topping)

Instructions:

  1. Warm the 350ml whole milk to 115°F and stir in the 10g active dry yeast and a pinch of the sugar. Let it sit for 5 minutes until a foamy head appears on the surface.
  2. In your mixer bowl, combine the 575g bread flour, remaining 90g sugar, 1 tablespoon crushed cardamom, and 0.5 teaspoon salt. Pour in the milk mixture and use the dough hook to combine.
  3. Once a rough dough forms, add the 100g softened butter one tablespoon at a time. Continue kneading on medium low speed for 8-10 minutes until the dough is shiny, elastic, and pulls away from the sides.
  4. Place the dough in a lightly greased bowl and cover with a damp cloth. Let it rest in a warm, draft free spot for 1 hours 30 mins until it has doubled in size and feels airy.
  5. While the dough rises, mix the 100g very soft butter, 80g brown sugar, 1 tablespoon crushed cardamom, 1 teaspoon cinnamon, and 1 teaspoon vanilla paste into a smooth, spreadable paste.
  6. Gently punch down the risen dough and roll it out on a lightly floured surface into a large rectangle, roughly 12x18 inches. Spread the filling evenly over the bottom two thirds of the dough. Fold the top third down over the middle, then fold the bottom third up (like a letter). Roll this folded strip slightly to seal. Slice the dough into 13 long strips, about 1 inch wide, using a pizza cutter.
  7. Take a strip and gently stretch it. Wrap it around two fingers twice, then loop the remaining end over the top and tuck it underneath to form a knot.
  8. Place the knots on a parchment lined baking sheet, leaving 2 inches of space between them. Cover and let rise for 45 minutes until they look puffy and slightly translucent.
  9. Preheat your oven to 425°F (220°C). Bake the buns for 10-12 minutes until they are a deep golden brown and the filling is bubbling.
  10. While they bake, simmer the 50ml water and 50g sugar until the sugar dissolves. As soon as the buns come out of the oven, brush them generously with this syrup.
  11. Immediately sprinkle the 30g pearl sugar and the final teaspoon of crushed cardamom over the sticky buns. Let them cool on a wire rack for at least 15 minutes before serving to let the crumb set.