1. Heat the milk to 37°C. You can check the temperature by pouring some milk over your hand. If almost nothing feels, neither warm nor hot temperature then is perfect. Remember not to have the milk too hot, otherwise the yeast can burn. Then the buns will not rise!
2. In a large bowl, crush the fresh yeast / dry yeast and add the warm milk. Stir until dissolved.
3. Add butter, sugar, salt, cardamom, flour and knead the dough for about 10 minutes. I recommend doing it in a blender. The dough should be firm enough that you can touch it without sticking to your fingers.
4. Cover the bowl and let the dough rise for about 30-40 minutes or until it doubles in volume.
5. Prepare the filling. Mix the butter, sugar, and cinnamon.
6. Place the dough on the floured pastry board and knead lightly. If necessary, add flour until the dough loses its stickiness and does not stick to the surface. If the dough is too firm, some milk can be added. This is the moment when we have to feel ourselves if something is needed.
Roll out the dough into a large rectangle about 1 cm thick.
7. Spread the filling evenly over the dough. Fold the dough in half so that the filling sticks to itself.
8. Using a pizza cutter or a regular knife, cut the dough into 20 narrow and long slices, about 2 cm wide. Grasp the strap at the two ends and twist it in the opposite direction. Roll the dough in this way from one end to the other to form a bun. To make the bun look nice, wrap the end underneath.
9. Place the buns on a baking sheet covered with baking paper.
10. Cover with a towel and let it rise for 30 minutes. Preheat the oven to 250°C.
11. Decoration. Beat the egg in a small bowl and brush them over the buns. Then sprinkle with pearl sugar.
12. Bake for 6-8 minutes until golden brown on both the top and bottom.
13. Place the buns on the wire rack and let cool.
ENJOY YOUR MEAL!