Mix all the dough ingredients together in a stand mixer until well combined (dough passes the window-pane test).

Shape into a rectangular shape of even thickness about 1/2in. Wrap in plastic wrap and let rest in the fridge for 30-45 minutes.

In the mean time, beat the ingredients for your peanut butter filling. They should all be close to room temperature (use a microwave to warm ingredients as needed).

Take your dough out of the fridge and roll it out into a wider rectangle of even thickness. Flour lightly to prevent sticking and lift your dough frequently as you roll it out.

After you have done so, spread your peanut butter filling over the dough as evenly as you can.

Fold the top down a third of the way, and then the bottom on top of that to cover the entire filling (see Cecilia’s video if this doesn’t make sense).

Roll it out so it is around 9-10 inches wide before rolling it out lengthwise. This width will determine how long your pieces will be since we will be slicing the dough width-wise.

Cut the dough in thin strips of about 70g.

Shaping a cardamom bun correctly is best left to the expert (again see Cecilia’s video), but I actually really enjoy the aesthetic of the spiral (and it’s easier to roll).

Roll them into a sheet tray that you will leave out for 1-3 hours to double in size.

Bake at 400F for 15-20 minutes. Not sure why, but it took me significantly longer to bake these than Cecilia’s recipe. Bake until golden brown.