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Mix the flour, sugar, salt and yeast. Add the lukewarm milk and mix into a shaggy dough.
Knead for 5 minutes, then work in the softened butter and cardamom. Knead for another 5–8 minutes until smooth and elastic. Cover and leave to rise for 1–1½ hours, or until doubled. For easiest shaping, wrap and pop in fridge for 4+ hrs (optional tho!)
Mix together the sugar, cardamom and salt for the filling.
Roll the dough into a rectangle (about 25 × 18cm). Lightly mark into thirds, spread over the browned butter, sprinkle with the sugar mixture, then fold like a letter into three layers.
Gently roll to even the thickness and cut into 6 strips. Stretch each strip slightly, wrap around two fingers, then tuck the end underneath to form a knot. Place onto a lined baking tray.
Cover and prove for 30–45 minutes until puffy. Meanwhile, preheat the oven to 200°C (180°C fan).
Brush with beaten egg and bake for 12–15 minutes until beautifully golden.
While baking, simmer the sugar and water for 1–2 minutes until dissolved. Brush the warm buns with the syrup as soon as they come out of the oven for that glossy, bakery-style finish. Sprinkle with a little extra cardamom sugar if you like.