Dough

1. In a small saucepan, melt butter, then stir in milk and heat until warm to the touch (about 110°F).
2. In a small bowl, dissolve yeast in 3 TBS of the warm milk/butter mixture. Stir and let sit for a few minutes until small bubbles form on the top of yeast.
3. In a large bowl, mix together flour, sugar, cardamom and salt. Add in the yeast mixture and remaining milk/butter mixture. Begin mixing together with a large spatula (or your hands) until the dough starts to come together. Finish mixing with your hand until you can form dough into a ball. On a clean, flat surface knead the dough until smooth and elastic, about 3-5 minutes. The dough should feel slightly moist but not stick to your hands. (If dough is sticking add a small amount of flour to work surface and continue kneading.)
4. Return dough to bowl and cover with a clean kitchen towel. Place in a draft free place until dough has doubled in size, about 1 hour.
5. When finished rising take half the dough and roll into a rectangle about 11×17 inches in size, with the long side closest to you. Spread half of the filling on top of the dough so that it covers the entire area, all the way to the edges. Repeat with remaining half of dough.
6. To make twisted buns: fold dough in half lengthwise, with the seam side farthest away from you. Slice into 12-14 pieces, about 1 1/4 – 1 1/2 inch wide. Cut each slice up the middle until almost split into two pieces, but keep connected. Twist each “leg” of the slice in opposite directions. Then wrap each twist around each other to form a bun shape. Place buns on parchment lined baking sheet. Cover and let rise for an additional 45 minutes.
7. To make a loaf: roll dough upward on the long edge (similar to a cinnamon bun). With the seam side down, place on parchment lined baking sheet. Make several deep horizontal cuts along the top of the loaf, about 1 inch between each cut. (It’s easiest to use kitchen shears for this step.) Pull each cut section away from center of loaf, alternating right and left so that the loaf fans out and the filling can ooze out a little. Cover loaf and let rise an additional 45 minutes.

Filling

1. Using a spoon or hand mixer, cream together butter and sugar. Mix in spices until you get an evenly mixed, spreadable paste.

Bake

1. Preheat oven to 425°F. Line two baking sheets with parchment paper.
2. When done with the 2nd rise, brush buns or loaf with beaten egg and sprinkle with pearl sugar.
3. Bake buns for 9-11 minutes. Or bake loaf for about 15 minutes.