Cardamom buns

1. To make the dough add the milk and butter to a small saucepan. Place on the heat and warm through until the butter is just melted then remove from the heat. 
2. Add the flour, cardamom, sugar and yeast to a large bowl and mix to combine. Pour in the milk and butter and mix. Add in the egg and bring the dough together. 
3. Knead on a lightly floured surface for 10 minutes or until the dough is soft and not sticky. Add to a lightly oiled bowl, cover and let sit for 1 hour or until doubled in size. 
4. To make the filling combine the butter, cardamon and light brown sugar in a bowl and mix.
5. Once the dough has doubled in size, tip the dough out onto a lightly floured surface. Using a rolling pin roll into a rectangle around 30 x 50cm. 
6. Spread the sugar butter all over the dough then fold the horizontal side down. Cut the rectangle of dough into 12 strips. 
7. Twist each strip well, then holding one end twist the dough round your first 2 fingers then tuck the other end down through the middle of the dough to create a neat little circle. Continue this with the other strips of dough. Set out onto 2 lined baking trays, 6 on each tray. Cover and leave to sit for 45 minutes or until doubled in size. 
8. Preheat the oven to 170oc fan. Brush the dough with beaten egg wash and top with a sprinkle of demerara sugar. Bake for 20-25 minutes until golden and delicious.

Leave to cool then add to a large labelled freezer bag and freeze flat.

When needed, these will defrost at room temperature in 1 hour. Best eaten warmed through.