Prepare the Dough:

• Activate Yeast: If using fresh yeast, break it into a large mixing bowl. Warm the butter and milk until lukewarm, then pour over yeast to dissolve. If using dry yeast, mix it directly with warm (not hot) milk and butter mixture, ensuring the temperature is around 105°F (40°C) to activate it.
• Mix Ingredients: Add sugar, salt, cardamom, and gradually incorporate the flour until the dough is smooth and non-sticky. Use hands or a mixer with dough hooks.
• First Rise: Cover with a clean kitchen towel. Let rise for 30-60 minutes in a warm, draft-free area until doubled in size.

Make the Filling:

• Prepare Filling: Combine softened butter, sugar, cardamom, and cinnamon until well mixed.

Shape the Buns:

• Roll Out the Dough: Lightly flour your work surface and roll out the dough into a 22 x 15-inch rectangle. Distribute small dollops of the filling across the dough, then spread them out evenly.
• Fold and Roll Again: Fold the left third of the rectangle towards the center, then fold the right third over it, like folding a letter. Lightly roll with a rolling pin to flatten any large bubbles, then extend the dough slightly to form a 15 x 8-inch rectangle.
• Form the Twisted Buns: Cut the dough into 2 x 8-inch strips using a pizza cutter or sharp knife. Take one strip at a time, twist it several times, extending it as you go until it’s nearly doubled in length. Wrap the twisted strip around two fingers twice, then loop and knot the dough, securing the end underneath.
• Second Rising: Transfer each formed bun onto a parchment-lined baking sheet. Allow adequate space between each for expansion. Cover with a clean kitchen towel and let them rise again for 30 minutes, until they puff up.
• Second Rise: Place the slices, cut side up, on a greased baking sheet. Cover and let rise again for 45-60 minutes until puffy.

Bake:

• Prepare for Baking: Beat the egg lightly and brush over the tops of the buns. Sprinkle with coarse sugar.
• Bake: Preheat your oven to 430°F (225°C) and bake for 10-14 minutes or until golden brown. Transfer to a wire baking sheet and let cool for 5 minutes.