Ingredients

DOugh

40g Yeast Instant Dry Rekord

20x500G 60049635

900g Milk, warmed

2.2kg AM Flour Perfection 12.5kg 50026732

30g Ground cardamom

150g Eggs

Filling

400g Unsalted butter, softened

300g Brown sugar

20g Ground cardamom

10g Ground cinnamon

Finish

400g AP Glaze Scroll 5kg 50110866

200g Pearl sugar / Nib sugar

Method

1. Combine Yeast Instant Dry Rekord, warm milk and a pinch of sugar; rest for 10 minutes until foamy.
2. Place AP Flour Perfection and cardamom into a mixing bowl. Add yeast mixture and eggs.
3. Mix on 1st speed for 2 minutes, then mix on 2nd speed for 6–8 minutes until smooth and elastic.
4. Rest dough in a warm place for 45–60 minutes or until doubled.
5. Filling: combine butter, brown sugar, cardamom and cinnamon until smooth.
6. Roll dough into a large rectangle and spread with the cardamom-cinnamon butter filling.
7. Fold and cut into strips; twist each strip into a knot shape.
8. Proof for 30–40 minutes until puffy.
9. Bake at 190–200°C for 12–15 minutes until golden.
10. Brush warm buns with AP Glaze Scroll and scatter with pearl sugar while tacky.