Dough

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500g (1.1lb) white bread flour

10g (0.35oz) salt

7g (0.24oz) instant dry yeast or 8.4g (0.3oz) active dry yeast or 21g (0.74oz) fresh yeast

80g (2.8oz) soft butter

80g (2.8oz) sugar

230g (8.1oz) milk

1 medium egg (50g; 1.75oz)

6g (0.21oz) whole cardamom pods or 3g (0.1oz) ground cardamom

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120g (4.25oz) sugar (for filling)

100g (3.5oz) soft butter (for filling)

7g (0.24oz) cinnamon (for filling)

1 egg (beaten, for topping)

Sugar nibs (for topping)

20g (0.7oz) water (for syrup)

40g (1.4oz) sugar (for syrup)

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1. In a large bowl combine the milk, egg, butter, sugar, yeast, salt, and cardamom. Mix well to dissolve the salt and hydrate the yeast.

2. Add the flour and mix to a dough. Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.

3. Cover and ferment for 1 hour.

4. Fold.

5. Ferment for 1 hour.

6. Roll the dough out to a large rectangle. Spread the filling onto the dough in an even layer leaving a gap at the top. Brush the gap with egg or water.

7. Roll the dough up and seal it. Cut into individual rolls. Place on a non-stick paper lined baking tray. Press your finger into the middle of each roll to make the swirls squeeze out sideways.

8. Cover and final proof for 1.5 – 2 hours. During the final hour of fermentation pre-heat the oven to 160C (320F) fan on.

9. Brush the rolls with egg and sprinkle with sugar.

10. Bake for 25 – 30 minutes until nicely browned on all sides.

11. As soon as the rolls come out the oven brush them with the hot sugar syrup.

12. Leave to cool down and enjoy!