Ingredients:
1 1/2 cups milk
1/2 cup butter
1/2 cup sugar
3 teaspoons yeast
1/4 cup warm water
1 teaspoons salt
3 eggs
4 teaspoons fresh cardamom
6 - 6 1/2 cups flour
Filling:
1/3 cup butter
1/3 cup sugar
1/2 teaspoons fresh ground cardamom
Egg wash and turbinado sugar for topping.
Method:
Heat the milk and butter together until the butter is melted and the milk is warm. Let it cool slightly until it is comfortable to touch (I do 1.5 minutes in my microwave). While it is cooling add the yeast, sugar and water to the bowl of a mixer. Add the eggs, cardamom and salt and combine using the dough hook. Add the milk/butter and 6 cups of flour. Mix until there isn't any more dry flour. Check the dough to see if it is sticky. If you poke it and it sticks to your finger add 1/4 cup more. Let it kneed for 1 minute and check it again. Once the dough is tacky let it knead for 5 more minutes on medium speed. Cover the dough and let is rise until doubled in size, this takes about an hour and a half.
Make the filling by combining softened butter with the sugar and cardamom. Set aside.
Punch down the dough and dump it onto a floured surface. Roll it out into a rectangle until it is about 1/4 inch thick. Spread with the filling and fold the dough in half over the filling. See pictures.
Cut into 16 strips, then cut each strip down the center leaving the folded end still attached.
Hold a strip between your thumb and first two fingers, thumb facing you, letting the dough hang down. Fold the dough down under your hand, around the back and over the top. Take the end back down to the bottom in front again, then around the back, stopping behind your fingertips. Gently remove the dough from your fingers, taking the end of the dough over itself and then and tuck the end under itself. Place it on a parchment lined baking sheet. (See Instagram for a video).
Continue to twist the dough until they are all done, leaving a little space between each for rising. Brush the tops with egg wash and sprinkle them generously with turbinado sugar.
Cover the baking tray and let them rise until they have noticibly risen and they seem fluffy, about an hour and a half.
Bake in a 350 degree oven for 20 minutes or until they are deep golden and sound hollow when you tap them with your finger nail.