CARDAMOM BUNS

Makes: 1 dozen buns

Note: This dough must be prepared in advance.

For the dough:

6 tablespoons (¾ stick) unsalted butter, melted and cooled, plus more (at room temperature) for greasing bowl

1 ¼ cup plus 2 tablespoons whole milk

3 eggs, lightly beaten

¼ cup plus 2 tablespoons sugar

1 tablespoon instant dry yeast

1 ½ teaspoons salt

5 cups flour, plus more for rolling dough

For the filling:

¾ cup sugar

2 tablespoons ground cinnamon

2 tablespoons ground cardamom

4 tablespoons (½ stick) unsalted butter, at room temperature

For the topping:

1 egg

1 tablespoon water

Sanding sugar or pearl sugar

1 . To prepare dough: Grease a large bowl with room-temperature butter and set aside.

2 . In a microwave-safe bowl, combine the cooled melted butter, milk and 3 beaten eggs, and heat in microwave oven, in 3 0 -second increments, until mixture reaches 1 0 0 degrees on an instant-read thermometer (do not exceed 1 0 0 degrees).

3 . Pour mixture into the bowl of a stand mixer fitted with a bread hook. Add ¼ cup plus 2 tablespoons sugar, yeast and salt, and mix on medium speed until combined. Reduce speed to low, add 4 ¾ cups flour and mix until flour is incorporated into the liquid and dough comes together, about 2 minutes. Increase speed to medium and mix until dough is glossy and elastic and forms a ball but still sticks slightly to the bottom of the bowl (add flour as necessary, 1 tablespoon at a time, up to the remaining ¼ cup; be careful not to add too much flour), about 5 to 6 minutes.

4 . (Alternately, in a large bowl, combine butter-milk mixture with ¼ cup plus 2 tablespoons sugar, yeast and salt, and stir to combine. Add 4 ¾ cups flour and stir, vigorously, until thoroughly combined. Lightly flour a clean working surface. Scrape dough onto prepared work surface. Using lightly floured hands, knead into an elastic, smooth dough — not too dry, with good elasticity — about 1 0 to 1 2 minutes. If dough is too sticky, lightly add flour as needed, 1 tablespoon at a time, up to the remaining ¼ cup; be careful not to add too much flour.)

5 . Scrape dough into prepared bowl, cover with a cotton dishcloth, place in a warm area (about 8 0 degrees) and let rise until almost doubled, about 6 0 minutes.

6 . To prepare filling: In a small bowl, combine ¾ cup sugar, cinnamon and cardamom. Line baking sheets with parchment paper.

7 . Lightly flour a clean working surface. Using a spatula or scraper, transfer dough to prepared work surface. Using a lightly floured rolling pin, roll the dough — in short, quick, even strokes — into a 2 0 - by 2 4 -inch rectangle that is roughly ¼ -to ½ -inch thick. Be sure to keep lightly adding flour as needed to the work surface, to prevent the dough from sticking.

8 . Spread the surface of the dough with 4 tablespoons room-temperature butter, working right up to the edges. Sprinkle cardamom-cinnamon mixture evenly over the butter, sprinkling right up to the edges. Starting on the 2 0 -inch side of the rectangle, roll dough snugly into a log, leaving the log seam-side-down on the work surface.

9 . Using a sharp knife, trim uneven ends, then cut the log crosswise into 1 2 buns measuring about 1 ½ inches wide. Pick up each bun, with one thumb gripping the top of the dough and the other one gripping the bottom. Gently make two whole twists, with your hands going in opposite directions, pulling lightly on the dough as you twist. After turning the bun in your hands, tuck one end of the bun under the other end, forming a ball. Place twisted buns 2 inches apart on prepared baking sheets.

1 0 . Loosely cover the buns with a cotton dishcloth, place in a warm area (about 8 0 degrees) and let the buns rise until they’re puffy, about 3 0 to 4 5 minutes.

1 1 . To prepare topping: When ready to bake, preheat oven to 3 5 0 degrees. In a small bowl, whisk 1 egg with 1 tablespoon water. Brush the buns with egg wash, then sprinkle with sanding sugar or pearl sugar. Bake until golden (but not too dark, or buns will be dry), about 1 8 to 2 0 minutes, rotating baking sheets halfway through baking time. Remove from oven. Serve warm or at room temperature.

1 2 . To prepare ahead: Once the dough has been twisted into buns, the unbaked buns can be covered in plastic wrap and refrigerated, overnight. When ready to bake, place buns 2 inches apart on parchment paper-lined baking sheets. Loosely cover with a cotton dish cloth, place in a warm area (about 8 0 degrees) and let buns rise until puffy, about 6 0 to 7 5 minutes. Brush with egg wash, garnish with decorative sugar and bake as instructed.

— Adapted from “Favorite Recipes of the Jenny Lind Bakery & Cafe” by Ruth Raich