2packages instant yeast (2 packages contain 1/2 oz. or 4 1/2 teaspoons of yeast.)
5 3/4cupall purpose flour
For the filling
10Tbspunsalted butter, softened
1 1/2Tbspground cardamom
For the glaze
In a small saucepan, melt the butter and then add the milk. Warm the mixture until it's lukewarm, and then add it to the bowl of a stand mixer fitted with the dough hook attachment. Note: the milk should not be hot, just barely warm to the touch, or it will kill the yeast.
Add the yeast to the bowl with the milk and butter mixture, and mix to dissolve. Then add the salt and sugar, and mix together.
With the mixer running on low speed, slowly add the flour. Once all the flour has been added, continue to knead for about 10 minutes. The dough should be smooth and pulling away from the side of the bowl.
Cover the bowl (no need to transfer to a separate greased bowl) and allow to rise for 45 minutes to an hour, or until about doubled in size. Note: find a nice warm spot for your dough to rise.
While the dough is rising, make the cardamom filling by simply mixing all of the filling ingredients together with a fork until uniform. Your butter should be soft enough to mix easily. Set aside.
Prepare two large baking sheets by covering them with a sheet of parchment paper.
Once the dough is risen, gently deflate it and divide it in half. Place one half on a lightly floured surface and roll it out into a rectangle about 14 inches wide by 18 inches long. Spread 1/2 of the filling over 1/2 of the rolled out rectangle.
Fold the half of the dough without any filling over the other half of the dough. Roll out the dough a little bit more to get everything of a fairly even thickness.
Using a knife or a pizza cutter, divide your folded rectangle, widthwise, into 8 equal strips.
Take each strip and slice it lengthwise almost all the way in half, leaving a little bit connected at the top.
Take each "leg" and gently twist it, both in the same direction.
Next, twist the two "legs" around each other gently.
Coil your twist into a small circle, tucking the end underneath and pinching it into place so it doesn't come undone. Don't worry about being perfect, just get it all twisted into a 'messy bun'.
Repeat for the rest of your rectangles, and for the other half of the dough.
Place your shaped rolls on your prepared baking sheets, spacing them a few inches apart. Cover loosely with a kitchen towel, and allow to rise again for about 1 hour. They may not puff up very dramatically, but should be a bit plumper.
Towards the end of the rising time, preheat the oven to 425F.
When the buns are done rising, bake them for 15 minutes.
Make the glaze by adding the sugar and water to a small saucepan and heating just until the sugar is dissolved. Remove from the heat and stir in the vanilla extract.
When the buns are done baking, remove them from the oven and brush them with the glaze while still warm. You can add a second coat of the glaze once they have cooled down a bit if you want them to be extra-shiny.
Sweet dough rises slower than regular dough, so make sure to park yours in a nice warm spot. I love my proofing box for rising dough in the winter, I can set it to the exact temperature I want and my dough rises perfectly.*My recipe is lightly adapted from The Nordic Baking Book
https://theviewfromgreatisland.com/swedish-cardamom-buns-kardemummabullar-recipe/ December 14, 2020