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Add the fresh yeast, warm milk and warm water to a stand mixer with a dough hook attached. Mix until the yeast has dissolved. Add the sugar and stir again, slowly adding half the flour, bit by bit. Add the salt, cardamom, softened butter and the egg and keep mixing. Slowly add the other half of the flour. You may not need all the flour or you may need a bit more, but keep mixing until you have a uniform springy dough (take care not to make it too dry – you can always add more flour later).
Leave the dough to rise, covered, for around 40–45 minutes or until doubled in size. Turn the dough out onto a lightly floured surface and divide the dough into 12 equal pieces. Place onto the prepared baking sheet, spaced about 1–2 cm/⅜–¾ in. apart – when they rise, they will touch and stick together, giving them the traditional look. Cover and leave to rise again for 20–25 minutes under a kitchen towel.
Preheat the oven to 200°C (400°F) Gas 6. Brush each bun lightly with beaten egg and bake for around 15 minutes or until baked through.