Method

Infuse the milk: Heat the milk until it reaches boiling point, then remove it from the heat. Add the two Cardamom teabags and leave to infuse for 10 minutes. Remove the teabags and allow the milk to cool completely.

Make the dough: Add the tea-infused milk, eggs, yeast, salt and sugar to the bowl of a stand mixer. Whisk until the yeast is almost completely dissolved.

Add the flour and butter, then knead for 7-9 minutes on medium to high speed. The dough is ready when it holds its shape and looks smooth and slightly glossy.

Shape the dough into a ball and return it to the bowl. Cover with a clean tea towel or cling film and leave to rise for 40 minutes.

Make the cardamom filling: Combine the softened butter, ground cardamom, white sugar and brown sugar in a bowl until evenly mixed.

Shape the buns: Gently knock back the risen dough. Lightly flour your work surface and roll the dough into a 50 x 40cm rectangle.

Spread the cardamom filling evenly over the dough. fold the dough in half from the short side to create a 50 x 20cm rectangle.

Using a pizza cutter or sharp knife, cut the dough into 2cm wide strips. Twist each strip while shaping it into a circle, then tuck the end underneath to secure the bun.

Place the buns onto a baking tray lined with baking paper. Cover with a clean tea towel and leave to ruse for another 45 minutes.

Make the cardamom tea syrup: While the buns are proving, add the water, sugar and Cardamom teabags to a saucepan. Bring to the boil and allow the tea to infuse for 2 minutes before removing the teabag.

Set the syrup aside to cool slightly.

Bake and finish: Bake the buns at 190°C for 15-20 minutes, or until beautifully golden on top.

While the buns are still hot, dip or brush them generously with the cardamom tea syrup. Finish with a sprinkling of sugar and, if desired, a little extra ground cardamom.