For the dough
500g strong white flour
250g whole milk
75g caster sugar
15g fresh yeast
1 egg, beaten
1tsp. sea salt
½tsp. ground cardamom
For the filling
150g unsalted butter, softened
75g ground almonds
75g caster sugar
For the sugar syrup
To make the dough, add all of the ingredients into the bowl of a food mixer, except the salt and butter. Attach a dough hook and knead on a low speed for 1 minute to just allow the flour particles to absorb all the liquid. Cover the bowl with a tea towel and leave to one side for about 15 minutes.
Uncover the bowl, add the salt and knead on a low medium speed for another two minutes. Increase the speed to medium and start adding the butter a little at a time until it is fully incorporated. When ready, cover the bowl with a tea towel and leave to double up in size (you could also transfer the dough at this stage into a fridge and prove the dough overnight).
When ready, knock the dough back, flour your work surface and with a rolling pin, shape the dough into a long rectangle.
For the filling, mix everything together until incorporated.
Very gently and carefully spread the cinnamon mixture all over the dough and fold the dough in half.
Cut the dough into very thin strips and shape them into buns. Place all of the buns on a baking tray, cover with a tea towel and leave to prove for another 30 minutes.
Preheat a Miele Oven on Fan Plus to 180ºC, and when the buns are ready, bake for 15 minutes.
Whilst the buns are baking, make the syrup by combining the water and sugar together in a small saucepan and gently cook over a medium heat for about 5 minutes or until the sugar is dissolved.