Cardamom Buns

Peel and coarsely crush the green cardamom seeds in a mortar and pestle or a spice grinder.

Scale all the dry ingredients together into a bowl.

Scale the milk, water, fresh yeast and butter cut into cubes into the bowl of a stand mixer with dough attachment.

Mix at slow speed for 15 minutes.

Scrape the sides of the bowl and clear the hook.

Resume mixing for 5 minutes at slow speed.

Mix 1-2 minutes at second speed until the dough pulls away from the sides and is supple and elastic.

Prepare a baking sheet that can easily fit in the fridge.

Lightly flour the baking sheet.

Transfer the dough onto a lightly floured work surface.

Dust the dough with flour.

Fold the edges to the centre, forming a rectangle.

Transfer the dough to the baking sheet.

Wrap it tightly in plastic wrap or place it inside a large food safe plastic bag.

Store the dough in the fridge overnight.

Cut the butter into small cubes in the bowl of a stand mixer.

Scale the sugar and salt into the bowl.

Mix butter, sugar and salt together at slow speed until just combined (2 minutes).

Check that the mixture is evenly combined and if needed mix another 1 minute at slow speed.

It's important to avoid overmixing.

Transfer the filling to a microwave-safe plastic or glass container.

Crack and coarsely crush the green cardamom seeds in a mortar and pestle or a spice grinder.

Mix with the white sugar.

Crack and beat the eggs with a balloon whisk.

Reserve in the fridge until use.