To make the dough, melt butter over a gentle heat in a medium pot. Take off the heat and add milk and sugar.

Stir to combine (it should feel neutral to the touch when you dip your finger into it, not hot or cold). Return to the heat if it feels cold and if it feels hot leave for a few minutes until it feels neutral in heat.

Using a stand mixer with a dough hook, combine the flour, yeast, and salt.

Add your melted butter mixture and mix on the lowest setting until just combined and begins to form a soft dough. Continue to knead until the dough is smooth and shiny.

It should come away from the sides of the bowl and be soft and slightly sticky. If it's too wet add a little more flour, and if it's too dry add a little more milk.

If you don't have an electric mixer combine the ingredients in a bowl with a large spoon then tip out onto a lightly floured surface and knead until smooth and silky, about 60–80 kneading strokes. Use as little flour as possible to knead the mixture, you want it to be quite soft and slightly sticky.

Pat the dough into a large rectangular block. Place on a plate, cover with a damp tea towel and transfer the dough to the fridge to chill for two hours or up to 36 hours.

To make the filling, remove cardamom seeds from pods and finely crush the seeds with a mortar and pestle.

Combine butter, sugar, and cardamom in a mixing bowl. Use a spatula to mix into grainy paste.

Line a large baking tray with baking paper. Remove the dough from the fridge and let it sit at room temperature for about 15 minutes so you can easily roll it.

Transfer the dough to a clean, lightly floured bench and roll thinly into a 40cm x 45cm rectangle, with the shorter side facing you.

Use a spatula to spread the filling evenly over the dough in a thin layer.

With the short side of the dough facing you, fold the top third of the dough down over the middle third of the dough, then fold the bottom third up to cover the remaining dough.

Roll the dough until you have a 30cm x 45cm rectangle of even thickness (the longer side will be facing you).

Use a sharp knife to cut the dough vertically into 16 strips. Each strip will be 30cm long.

Cut each strip in half lengthwise, leaving 1cm of the dough uncut at the top of each strip for a handle.

Holding the dough at the uncut end, twist the two strips several times then gently wrap around the tips of your index, middle and ring fingers (slightly splaying your fingers), letting the dough overlap as you go around.

Work carefully so the dough doesn't tear.

Continue to wrap the dough around your fingers, twisting it as you go until you have about 3cm left.

Place your thumb on top of the wrapped dough to secure the shape, then close your fingers and slip the formed bun off your fingertips, looping the remaining end of the double strand over and through the center of the bun, tucking it under into the middle.

You should have a rounded bun made out of bandage-like strips.

Place each bun onto your prepared baking tray as you go, leaving a little room between them.

Leave buns to rise at room temperature, uncovered, for about 20 minutes or until they feel very soft when gently touched. (Don’t put them in a hot place or the butter will melt out of them.)

While the buns rise, preheat your oven to 180°C fanbake. Bake buns until they are a rich golden brown (about 18–20 minutes).

While buns cook, make the glaze by heating sugar and water in a pot, stirring over heat until sugar has fully dissolved. Simmer for 2 minutes.

Brush the buns with glaze and sprinkle with chopped pistachios, if using. Leave to cool slightly before serving. Buns are best served warm, they can be reheated in a 180°C oven for 5 minutes.

Check the expiry date on your yeast before using, as if it is old your buns will not rise.