Ingredients:
Dough:
3/4 cup warm milk
2 tablespoons butter
3/4 tablespoon yeast
1/3 cup warm water
2 tablespoons sugar
1 egg
2 teaspoons salt tablespoon salt
3 1/2 - 4 cups flour
1 egg for an egg wash
Filling:
1/3 cup softened butter
1/3 cup brown sugar
1 tablespoon cinnamon
2 teaspoons ground cardamom
Attach a dough hook to your mixer. Add yeast and warm water to the bowl of the mixer. Add milk and butter to a sauce pan and heat until the butter is melted. Set it aside to cool. Add salt, sugar and egg and mix. When the milk is cooled add it and mix. Add flour one cup at a time until 3 1/2 cups have been added. Only add more if the dough is sticky, 1/4 cup at a time. Dough should be tacky and smooth. Mix on medium low speed for 8 minutes. Add dough to a well oiled bowl and cover with a damp towel or plastic wrap. Let rise until it has doubled in size.
Make the filling by combining softened butter, cinnamon and cardamom until smooth. Dump the dough onto a floured surface and roll out until it's about 12 by 14 inches. Spread the filling evenly over the top. With the dough in front of you lengthwise, roll the dough starting with the side closest to you, how you would for cinnamon rolls. Cut the dough lengthwise down the center all the way through. Twist the dough together, exposed filling sides up. Place in a parchment lined bread tin and cover. Let rise until very puffy and just coming over the top of the tin.
Heat the oven to 350. Brush the top of the loaf with an egg wash (egg mixed with a teaspoon of water). Bake for 35-40 minutes. brush the top with butter when it comes out of the oven.
