Super soft Sourdough Cardamom Buns

Make the dough
Mix all dough ingredients apart from the butter. If using a stand mixer then mix until the dough starts to lift off the bottom of the bowl.
Add cubes of soft butter gradually at low speed.
Once the butter is incorporated turn to medium and knead for 20 mins or until the dough has lifted off the bottom of the bowl.
You should be able to pull a thin window pane at this stage.

Cover and let sit in the warm oven cavity (26º celsius) for 2 hours.
Then refrigerate overnight.

Next morning:
Prepare the cardamom filling.
I used a small food processor then proceeded to grind into smaller particles in a mortar and pestle.
Then beat everything with a wooden spatula until soft and spreadable.

Then roll out the dough to 50cm x 30cm.
Spread the cardamom filling and do a letter fold (3 layers).
Cut into 12 strips. Then cut each strip into 3 but ensure one end remains uncut to keep the strip together. You then need to plait the 3 strands of each strip.
Stretch the dough strips a little and plait. Roll into a ball and put into a muffin tin (lined or sprayed).

Cover and let double in size. If the weather is cold, I spritz water and kept them in a slightly warm oven cavity.  They puffed up to roughly the double the size after 6 hours.

I baked them in the convection setting at 190°C for 20 mins to get the golden colour.
Boil the sugar glaze ingredients and brush onto piping hot buns when they come out of the oven.

Try not to eat all of them in one sitting!!