• This recipe was made using a food processor with a dough blade. You can use a stand mixer with a dough hook or by mixing everything by hand. Timing may vary depending on which you use.

Make the Dough

• Heat the milk until warm to the touch but not hot. Stir in the yeast and a small pinch of the sugar from the recipe amount. There usually is no need to wait for it to bubble up but follow the instructions on your package of yeast if in doubt.
• In a food processor with a dough blade attached, (or a large mixing bowl or the bowl of a stand mixer) blend/whisk together the egg, egg yolk, remaining sugar, vanilla, salt and cardamom.
• Add the milk mixture to the egg mixture and stir to combine. Add the flour, mixing until a rough dough forms.
• Add the softened butter to the food processor until the dough is smooth and elastic, 5–10 minutes. If the dough is sticky, add flour a little at a time. The final dough should be soft but not sticky. Cover and let rise for 45 minutes, or until doubled in size.

Prepare the Filling

• In a small bowl (or small food processor) mix the softened butter, brown sugar, cardamom, orange zest, and a pinch of salt into a smooth paste. Set aside.

Shape the Buns

• Once the dough has risen, roll it out on a lightly floured surface into a 12"x17" rectangle about ¼ inch thick.
• Spread the filling evenly over half of the dough. Fold the unfilled half over the filling to create a sandwich.
• Cut the folded dough into 12 equal strips, about 1 inch wide.
• Twist each strip gently, then wrap it around two fingers twice. Tuck the end through the top and the other end underneath. Place the buns on two parchment-lined baking sheets, spacing 6 buns on each sheet evenly. Cover loosely with a clean dish towel and let rise for 45 minutes.

Make the Glaze

• In a small bowl, whisk together confectioners' sugar, cardamom, orange zest, salt, and orange juice (1 tablespoon at a time) until the glaze reaches a drizzle-able consistency.

Bake the Buns

• Preheat the oven to 375°F (190°C) with the rack in the middle.
• Brush the risen buns with egg wash and sprinkle with sugar.
• Bake for 10–12 minutes, or until golden brown, turning the tray halfway through. (We baked one tray at a time, but if you bake two trays at a time rotate and turn the trays halfway.)
• Let the buns cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serve

• Drizzle the cooled buns with glaze. Serve warm or at room temperature with your favourite hot drink and enjoy!

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