Swedish Cardamom Buns

Start by preparing the cardamom. If you're using whole pods, crack them open and take out the seeds. Grind them finely with a mortar and pestle. If you're using pre-ground cardamom, you can skip this step and just set it aside.

Gently warm the milk in a small saucepan over medium-low heat until it's just warm to the touch (about 110°F/43°C). Do not let it boil. Remove from the heat and stir in the yeast and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until it becomes frothy.

While the yeast is activating, melt the butter in the same saucepan. Once melted, set it aside to cool slightly so it doesn't kill the yeast.

In a large mixing bowl, combine the flour, the remaining sugar, salt, and your ground cardamom. Make a well in the center and pour in the frothy yeast mixture and the melted butter. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. If it's too sticky, add a little more flour.

Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.

While the dough is rising, prepare the cardamom butter. In a small bowl, mix the remaining 125g of softened butter with the ground cinnamon and 2 tablespoons of the sugar (from the original 150g) until smooth and combined.

Once the dough has risen, punch it down gently to release the air. On a lightly floured surface, roll the dough into a large rectangle, about 12x18 inches (30x45 cm).

Spread the cardamom butter evenly over the entire surface of the dough, leaving a small border on one long edge. Starting from the long edge opposite the border, roll the dough up tightly into a log. Pinch the seam to seal it.

Using a sharp knife, cut the log into 8 equal pieces (about 1.5 inches/4 cm thick). Place them, cut-side up, into a greased 8-inch (20 cm) round cake pan or a baking dish, leaving a little space between them for rising.

Cover the pan loosely and let the buns rise again for another 30-45 minutes until they look puffy and have filled the pan.

Meanwhile, preheat your oven to 375°F (190°C). Beat the egg with a fork. Once the buns have risen, gently brush the tops with the beaten egg for a shiny, golden finish.

Bake the buns for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. Let them cool in the pan for 5 minutes before transferring to a wire rack.

Serve the cardamom buns warm. They are best enjoyed fresh on the day they're made, perhaps with a cup of coffee or tea.