Cardamom-Knotted Kanelbullar

Ingredients

• 4 cups bread flour
• 1 cup warm milk
• 2¼ tsp instant yeast
• ⅓ cup sugar
• 7 tbsp butter, softened
• 1 egg, plus 1 beaten egg for the wash
• 2 tsp ground cardamom
• ½ tsp salt
• 6 tbsp butter, very soft, for the filling
• ⅓ cup brown sugar
• 2 tbsp ground cinnamon
• 2 tbsp pearl sugar

Method

1. Mix the flour, milk, yeast, sugar, egg, cardamom, and salt, then knead 6 minutes. Add the softened butter a spoonful at a time and keep kneading until the dough is glossy and pulls cleanly from the bowl, 6 minutes more. Rise until doubled, about 1 hour.
2. Beat the filling butter with the brown sugar and cinnamon into a spreadable paste.
3. Roll the dough into a 16 x 20-inch rectangle, spread the filling over the whole surface, and fold it in thirds like a letter. Chill 15 minutes — cold dough cuts clean.
4. Slice into 12 long strips. Stretch each strip gently, twist it several times, then wrap it around two fingers and tuck the tail under to make a knot.
5. Rise on lined trays until visibly puffy, 45 minutes. Brush with beaten egg, sprinkle pearl sugar, and bake at 425°F (220°C) for 10–12 minutes, until dark gold with molten seams.
6. Cool 10 minutes on a rack. They are best the day they are baked and perfectly good the next morning warmed for 20 seconds.