Cardamom Coffee Buns

Mix the flour, milk, yeast, sugar, salt and half the ground cardamom to a shaggy dough. Knead 10 minutes, then work in 60g of the butter a little at a time until the dough is smooth and slightly tacky.

Prove until doubled, about 90 minutes. Chill the dough for 30 minutes — cold dough rolls out far more willingly.

Roll to a 40x30cm rectangle. Spread with the remaining butter creamed with the brown sugar and the rest of the cardamom. Fold in thirds like a letter, then cut into 12 strips.

Twist each strip and knot it around two fingers, tucking the end underneath. Prove 45 minutes on lined trays.

Bake at 200°C / 400°F for 22–25 minutes until deeply browned. Whisk the powdered sugar with the coffee and brush over the buns while hot.