Melt butter in a pot.

Add milk to the melted butter and warm to lukewarm (+37 Celsius).

Melt the yeast in a mixing bowl by sprinkling it with salt.

Add the lukewarm milk and butter mixture to the melted yeast.

Add sugar and cardamom to the mixture.

Using a stand mixer or electric mixer, slowly add flour until thoroughly mixed.

Knead the dough with a dough hook, being careful not to over-knead.

If the dough is too hard or sticky, add more flour as needed.

Let the dough rise for at least an hour in a warm place.

While the dough is rising, mix the filling ingredients together.

Ensure the butter for the filling is at room temperature for optimal consistency.

Punch down the risen dough and knead it by hand for 5 minutes.

Divide the dough into 2 parts.

Roll out each part into a large rectangle.

Spread the filling evenly over each rectangle, leaving some space unfilled.

Roll up each rectangle from the filled side.

Cut the rolls into individual bun-sized pieces.

Tuck the unfilled dough on the bottom of each bun to prevent filling leakage.

Place the buns on a baking sheet lined with parchment paper.

Press down lightly on the top of each bun.

Brush the tops of the buns with a beaten egg.

Sprinkle the buns with sugar pearls or almond flakes.

Bake at 250 Celsius (482 Fahrenheit) for 5-8 minutes, or until golden brown.