Add all ingredients to the bowl of your stand mixer.

Using the hook attachment mix on low for 5 minutes, until the ingredients are all incorporated.

Turn the speed up to like a medium to medium fast for 30 minutes. You want to work up as much gluten as you can.

When your dough is smooth and pliable, it needs to rest. In the winter you can shape it into a rectangle, leave it on your counter covered in plastic or a tea towel for 30 minutes. In the summer I like to shape it into a rectangle, cover it with plastic and let it rest in the fridge for 30 minutes to an hour until it is cool but not yet cold/hard.

Mix it all together.

Mix together

Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick.

Spread the filling onto the dough.

Sprinkle on a generous amount of the cardamom sugar

Fold into thirds

Roll out and start to portion. In the bakeries I’ve worked in the buns are usually around 100g, but this feels very large at home, 80-90g works well.

Shape as desired

Place on a baking tray, cover, and let rise until double in size. In the winter this can take me over three hours. But lately, since it July and therefore very warm and humid, it can take as little as 45 minutes to an hour.

Bake at 200C (400F) for about 9 minutes or until golden brown. I like to check mine and rotate the tray at the 5 or 6 minute mark so they don’t get overbrown.

Brush with egg wash or simple syrup as soon as they come out of the oven.

Immediately sprinkle them with cardamom sugar.

Let cool (if you can wait that long) and enjoy!