Nordic Kitchen

Method

1. Whisk the egg and divide in two. You need half for the dough, and half for the glaze.
2. Put the flour and butter into a bowl, and rub with your fingers until the butter has been incorporated. Fold in the salt, sugar, cardamom and yeast. In a separate bowl, combine the milk and one portion of the egg, then pour into the dry ingredients. Stir with a spoon, then work with your hands until you have a smooth, stretchy, silky dough (at least 5 minutes). Leave the dough a warm place for an hour until the dough has doubled in size. Knock back and knead again for 2-3 minutes.
3. For the filling: Mix 60g butter, 60g caster sugar and the cinnamon in a bowl until smooth.
4. Once the dough is ready, turn it onto a floured surface. Roll into a large rectangle until the dough is about 1/2 cm (1/4 inch) thick. Spread with the filling, then roll up into a sausage. Use a sharp knife to cut into 12 slices.
5. Lay each slice, cut face up, on a bun case. Cover with cling film or a damp teacloth and leave to rise for at least an hour until doubled in size.
6. Preheat the oven to 210°C. Take the remaining egg (remember that?) and mix with a tablespoon of water. Brush the buns with the egg wash and sprinkle with pearl sugar. Bake the buns for about 6 minutes until golden.