Method

• 1.
  Place yeast, 1 tsp caster sugar and 1/4 cup (60ml) warm water in a small bowl and whisk with a fork to combine. Set aside for 5 minutes or until frothy.
• 2.
  Place milk and butter in a small saucepan over low heat. When butter has melted, stir in cardamom, 1/2 cup (110g) caster sugar and 1/2 tsp salt. Set aside to cool.

• 3.
  Place the flour in the bowl of an electric mixer fitted with a dough hook. With the motor running on low speed, gradually add the yeast and milk mixtures. Knead the dough for 5 minutes or until smooth and elastic (note that the dough will be quite wet).
• 4.
  Place in a lightly greased bowl and cover with a clean tea towel. Set aside in a warm place for 1-11/2 hours until doubled in size.
• 5.
  For the filling, combine the butter, brown sugar and cinnamon in a bowl. Set aside until ready to use.
• 6.
  Knock back the dough and roll out on a well floured surface to a 70cm x 40cm rectangle. Brush the cinnamon butter filling over the dough then fold over the long edge of the dough to create a 70cm x 20cm rectangle (the filling will now be covered). Slice into 16 strips.
• 7.
  Take each strip and stretch slightly, then twist dough and form into a round knot. Pinch the ends together to form the base of the bun. Place the buns, sealed-end down, onto two baking paper-lined baking trays. Cover loosely with plastic wrap and set aside for 20 minutes or until slightly risen.
• 8.
  Preheat the oven to 200°C.
• 9.
  Bake buns, swapping trays halfway, for 15 minutes or until pale golden and cooked through.
• 10.
  Meanwhile, to make the sugar topping, combine remaining caster sugar and 1 tsp water in a bowl. Brush buns with melted honey and dip into sugar. Serve warm.