Heat milk to 100-110°F. Sprinkle yeast and 1 teaspoon sugar over milk, stir once, and let sit 5-10 minutes until foamy. If no foam appears, the yeast is dead—start over with fresh yeast.
2 cups milk, 2 tsp active dry yeast, 1 tbsp granulated sugar
Add flour, remaining sugar, ground cardamom, salt, softened butter, and one egg to yeast mixture. Stir until a shaggy dough forms. Turn onto floured surface and knead for 8-10 minutes until smooth and elastic. Place dough in greased bowl, cover, and let rise 60-90 minutes until doubled.
4 cups all-purpose flour, 1 tbsp granulated sugar, 1 tsp ground cardamom, 1 tsp salt, ½ cup unsalted butter, 1 large egg
Punch down dough and roll into a 12x16-inch rectangle on a floured surface. Cut into 12 strips about 1 inch wide. Twist each strip into a loose knot or coil, tucking the ends underneath. Place buns 2 inches apart on a parchment-lined baking sheet.
Cover shaped buns loosely with plastic wrap or towel. Let rise 30-45 minutes until puffy and nearly doubled. Beat remaining egg with 1 tablespoon water and brush over tops 10 minutes before baking. Skip egg wash if using milk wash instead.
1 large egg
Preheat oven to 375°F. Bake buns for 12-15 minutes until light golden brown and hollow sounding when tapped. Cool on a rack for 10 minutes. Whisk powdered sugar, vanilla extract, and milk until smooth glaze forms and drizzle over warm buns.
1 cup powdered sugar, 1 tsp vanilla extract, 1 tbsp milk
