350 ml milk
1 tsp cardamom seeds, crushed
50 g sweet dough yeast
2 x 0.5 g sachets saffron
90 g Dansukker Granulated Sugar
100 ml Dansukker White Syrup
1/2 tsp salt
1 egg
150 g soft butter
720 g strong bread flour + a little to flour the worktop

Filling
200 g white chocolate, chopped
70 g Dansukker Cane Sugar
2 tsp Dansukker Vanilla Sugar
200 g butter, softened

To glaze
1 egg, lightly beaten
nib sugar

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, syrup, 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 and sprinkle with nib sugar.
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.