Making the filling

Fit the K-Beater.

Add butter, flour, cinnamon, cardamom, vanilla extract, caster sugar and brown sugar into the appliance bowl.

Mix for 3 minutes on speed 2 until smooth. 

Transfer the mixture into a clean bowl, cover and set aside.

Making the dough

Clean the appliance bowl and fit the Dough Tool.

Add yeast and milk into the appliance bowl.

Let rest for 5 minutes.

Add melted butter, sugar, flour, cardamom and salt.

Mix for 2 minutes on speed Min until combined.

Mix for 8 minutes on speed 1 until a dough forms.

Remove the Dough Tool.

Cover the bowl with a tea towel.

Prove for 1 hour until doubled in size.

Line a baking tray with parchment paper.

Place the dough on a lightly floured work surface and divide into two equal pieces.

Take one piece and roll out into a rectangle, about 25 cm x 35 cm.

Spread half of the filling on the dough.

Fold the top edge encasing the filling.

Slice the dough into 2 cm strips.

Twist each strip then spiral in on itself to make a bun.

Tuck the end under the bun.

Place the buns on the baking tray and cover with a tea towel.

Repeat with the other half of the dough.

Prove for 30 minutes until doubled in size.

Preheat the oven to 200ºC.

Brush the buns with beaten egg.

Bake for 8 minutes at 200ºC until golden.

Add golden syrup into a saucepan.

Heat on a medium heat until runny.

Brush the syrup over the buns.

Sprinkle with pearl sugar.

Serve.

Tip: The buns last only for 24-36 hours – as with all fresh bread – so freeze as soon as they have cooled down if you can’t eat 36 buns in one go!