In a medium saucepan over medium-low heat, melt the butter and milk together until barely simmering. Transfer mixture to the bowl of a stand mixer fitted with a dough hook.

Add yeast, sugar, cardamom and salt. Mix to combine. With the mixer on low, slowly add the flour. Increase speed to medium and knead for about 5 minutes. Dough should be smooth and pulling away from the sides of the bowl. If it is still sticky, add flour 1 tablespoon at a time until it no longer sticks to the sides of the bowl.

Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rise for 45 minutes to an hour or until doubled in size.

In a medium bowl, mix together the filling ingredients–butter, sugar and cardamom. You can do this by hand or using an electric mixer. Set aside.

Deflate the dough and transfer it to a lightly floured surface. Use a bench scraper or sharp knife to divide the dough in half. Set half the dough aside. Use a rolling pin to roll the dough out into a rectangle about 20 inches by 6 1/2 inches.

Use a spoon to transfer half the filling to the dough. Drop in dollops, then use an offset spatula to spread into an even layer, leaving about ½-inch border along the edge.

With the short edge of the dough facing you, fold the dough like a letter. Fold the top third down, then fold the bottom third up over the previous fold. Use the rolling pin to gently roll the dough a couple times so the layers are pressed together.

Transfer dough to a parchment-lined baking sheet and chill for 10 to 15 minutes. This will help resolidify the filling so the butter doesn’t melt out during the baking process. During this time, repeat the process with second dough half and remaining filling.

Take the dough out of the refrigerator and use a sharp knife or pizza roller to cut the dough into 6 even strips. Then cut each strip all the way in half again, but leaving a little bit connected at one end.

Twist the two adjoined ropes separately, then take both twisted ropes and twist them together. It doesn’t have to be perfect, but it should form one twisted rope.

Next, coil the twisted strip into a circle and tuck the ends underneath the dough (again, doesn’t have to look perfect). Pinch to secure and set the bun back on the parchment-lined baking sheet. Repeat with remaining dough strips, then the second half of the dough. Place the buns a few inches apart on the baking sheets.

Loosely cover the buns with a clean kitchen towel. Let them rise for about 45 minutes, or until softened and slightly risen.

Make the egg wash. Whisk together 1 egg and 1 Tablespoon water until frothy. Use a pastry brush to brush the risen rolls. Sprinkle with sugar.

Bake buns at 425 F for 12 to 14 minutes or until the tops are golden brown. Half way through, rotate the pans. If you’re using two racks, switch baking sheets from top to bottom and bottom to top.

Let the buns cool for 10 minutes. During this time, make the glaze by whisking together confectioners’ sugar, melted butter and orange juice. Drizzle over rolls and garnish with orange zest if desired. Serve warm.