Warm the milk until it's just lukewarm—not hot. Pour it into the bowl of a stand mixer and stir in the active dry yeast. Allow it to dissolve before adding the remaining ingredients.

Egg

Granulated sugar

Cardamom

Sea salt

Using the dough hook attachment, begin mixing on low speed.

Gradually add the bread flour, about half a cup at a time.

Once incorporated, add the softened butter.

Mix on low speed for about 4 minutes until the dough starts coming together.

Increase the mixer to medium speed and knead for approximately 10 minutes.

The finished dough should:

Be smooth

Pull away from the bowl

Feel soft and elastic

Pass the windowpane test when stretched gently

If the dough feels overly sticky, continue mixing before adding any extra flour.

Shape the dough into a smooth ball.

Place it into a lightly greased bowl.

Cover with plastic wrap or a damp towel.

Let rise at room temperature for 45–60 minutes, or until nearly doubled in size.

Beat together the softened butter until creamy.

Mix in:

Dark brown sugar

Sea salt

Cinnamon

Cardamom

Finally, blend in the light brown sugar until smooth and spreadable.

The filling should be soft but not melted.

Lightly flour your work surface.

Roll the risen dough into a rectangle measuring approximately:

22 inches long

15 inches wide

Try to keep the thickness as even as possible.

Spread the cinnamon-cardamom butter evenly over the dough, leaving only a very small border around the edges.

An offset spatula works especially well for this step.

Fold one-third of the dough toward the center.

Fold the opposite side over it, creating three layers.

Lightly press to remove any trapped air.

Roll gently until the dough measures roughly 24 inches long.

Using a sharp knife or pastry cutter, slice the dough into:

24 strips

About 1 inch wide each

Keeping the strips even helps ensure uniform baking.

Gently stretch each strip until it's approximately 18–20 inches long.

Twist the strip several times.

Wrap it around two fingers twice, then tuck the end underneath to create a neat, braided bun.

Repeat with the remaining dough.

For beautifully caramelized bottoms, lightly butter each cup of a muffin pan.

Sprinkle a small amount of light brown sugar into each cup before placing the shaped buns inside.

If you prefer, the buns can also be baked on a parchment-lined baking sheet.

Cover the shaped buns loosely with greased plastic wrap.

Allow them to rise for about 1 hour, or until puffy and about one and a half times their original size.

Whisk together:

Egg

Whole milk

Brush each bun lightly with the egg wash.

If desired, sprinkle the tops with pearl sugar for a traditional Scandinavian finish.

Bake in a preheated 375°F (190°C) oven for 18–20 minutes, or until:

Deep golden brown

Well risen

Caramelized on the bottoms

Allow the buns to cool in the pan for 2–3 minutes before transferring them to a wire rack.