There's nothing quite like the smell of baking to whet your
appetite - and even more so when sweet spices like cinnamon and
cardamom are involved.
250 ml (1 cup)lukewarm milk7 gm (1 sachet)dried yeast550 gmplain flour50 gmcaster sugar40 gm (1/3 cup)cornflour2 tspground cardamom½ tspground cinnamon½ tspground cloves80 gmbutter, melted1egg, plus 1 extra egg, lightly beaten, for brushing Pearl sugar or coarsely crushed sugar cubes, for sprinklingCinnamon filling60 gmsoftened butter30 gmcaster sugar30 gmbrown sugar3 tspground cinnamon1 tspground cardamom1 tspcornflour
Whisk milk and yeast in a bowl to combine and set aside until foamy (4-5 minutes).
Mix flour, sugar, cornflour, spices and a pinch of salt in an electric mixer fitted with a dough hook to combine. Add yeast mixture, butter and egg and knead on medium speed until smooth and elastic (4-5 minutes). Transfer to a lightly oiled or buttered bowl, cover and stand in a warm place until doubled in size (1½-2 hours).
Meanwhile, for cinnamon filling, beat ingredients in a bowl to combine and set aside.
Preheat oven to 220C. Turn dough out onto a lightly floured surface, knock down, then roll out to a 35cm square. Spread evenly with cinnamon filling, then fold the top third of the dough down, then the bottom third up to cover. Roll into a 20cm x 36cm rectangle, then cut into 3cm-wide, 20cm-long strips. Working with a strip at a time, hold each end and stretch and twist until the whole length is twisted. Take one end of the dough strip and coil the dough once around your hand, then fold the end over the top of the coil and tuck it underneath. Place on an oven tray lined with baking paper and repeat with remaining dough strips, leaving about 5cm between each for buns to spread. Cover loosely with plastic wrap and stand until doubled in size (25-30 minutes). Brush lightly with eggwash, sprinkle with pearl sugar and bake, swapping trays partway through cooking, until dark golden brown (15-20 minutes). Serve warm or at room temperature on the day of baking.