This makes the best cinnamon/cardamom buns I know how to make, but it is a whole-day project.

Night before

Mix premix:

• 2 tablespoons sourdough starter
• 250 g bread flour
• 250 g water Cover, and let stand at room temp

Next morning

Mix:

• the premix
• 700 g flour
• 250 g milk
• 10g cardamom It will be very dry. If it is impossibly dry, add dashes of milk (i use bread flour which is thirsty)
• Add 150 g sugar and 10g salt
• Dice 150g butter and mix well into dough. My mixmaster did not have the power, it became a workout. Let dough rest an hour while making filling.

Make the filling

Mix into a slurry:

• 200g butter
• 200g sugar
• 2 tablespoons of salt
• pinch of salt.

assemble rolls

• Roll dough into 40x75cm square, more or less, cover with slurry.
• Fold one of the short ends over the middle and then the other over that so you have 3 layers total
• Slice in cm-wide strips
• Fold strip in two, making a loop, twist it some times, and pull the ends through the loop
• put them on baking paper
• Leave to rest for 8+ hours

bake

• Brush with milk
• Bake at 215C for 13-17m