Filling:
To glaze:
Heat the milk and the ground cardamom to 37°C. Crumble the yeast into a mixing bowl and pour in the milk.
Add the saffron, sugar, extract, salt, eggs and room−temperature butter.
Work in the flour gradually to make a smooth dough.
Leave to rise until doubled in size, about 45 minutes.
Divide the dough into two and roll each piece out into a rectangle.
Mix in all the ingredients for the filling. Spread half of the filling mixture over the rectangle and roll up along the long edge.
Cut into 3−4 cm slices and place into the prepared bun tins. Do the same with the remaining half.
Leave to rise for 20−30 minutes.
Brush with beaten egg. Bake in the centre of the oven at 200°C for 10−15 minutes.
To serve: The buns are best eaten straight from the oven, but you can also freeze them once cool. Defrost and warm them up in the oven before serving.
