Method

• 1.
  Preheat oven to 200C fan-forced. Set the warming drawer 60C.
• 2.
  For the dough. Melt butter in a small saucepan, add milk, cardamom and combine. Heat until warmed through. Set aside.
• 3.
  Meanwhile, place yeast, sugar and half the flour in bowl of the stand mixer, fitted with a dough hook. Mix on low to combine, add warmed milk and knead. Add remaining flour and salt. Knead for a further 10 mins on low-mid speed until smooth, shiny, and elastic. The dough should come away clean from the bowl.
• 4.
  Remove dough from bowl onto a lightly floured surface and knead until smooth. Shape into a 10cm x 15 cm rectangle and place onto lightly floured tray, cover with plastic wrap. *Place in a warming drawer for 20 – 30 mins to prove and double in size.
• 5.
  For the filling, combine softened butter and vanilla until soft and spreadable, set aside.
• 6.
  Once dough has doubled in size turn onto a lightly floured bench, knock back with your fist to remove gasses and knead until smooth.
• 7.
  Roll dough out to a 30cm x 34cm rectangle on a floured surface, with the longest edge closest to you.
• 8.
  Spread butter and vanilla mixture over the dough. Leaving a 3cm border along the top edge. Sift cinnamon over butter and sprinkle brown sugar evenly on top.
• 9.
  Starting with the longest side closest to you, roll the dough into a tight log, finishing with seam underneath. Place on a large lined baking tray. The log should be approximately 34cm in length.
• 10.
  With a sharp knife/scissors, cut 3 cm intervals along the rolled log, cutting almost all the way through the dough, approximately 12 slices.
• 11.
  Gently pull each slice out to alternate sides and flatten them slightly to reveal the swirl.
• 12.
  Cover loosely with plastic wrap and return to a warming draw to prove for 8 – 10 mins or until dough springs back when pressed, do not overprove.
• 13.
  For the topping. Brush log with beaten egg and decorate top of each slice with pearl sugar.
• 14.
  Bake for 20 - 25 mins until risen and is rich golden brown, cover with foil if browning too quickly.
• 15.
  For the glaze. Add the sugar, lemon juice and water to a small saucepan and bring to boil. Simmer for 5 min until slightly thickened. Set aside.
• 16.
  Remove bread from oven, transfer to wire rack and brush with glaze while hot. Place on a serving board.