3 1/2 cups plain white flour
3/4 cups superfine sugar
10 1/2 Tbsp. butter
1 7g package active dry yeast
2 1/4 cups whole milk
1 tsp. ground cardamom
1 ⅓ cups whipping cream
In a large bowl, mix together the flour, sugar, cardamom and yeast.
In a medium saucepan, melt the butter.
If you are using fresh yeast, in a small bowl, mix together the yeast with some of the milk. Add the remainder of the milk to the melted butter and mix.
Make a well in the dry ingredients and add liquid ingredients. Mix well, work into a smooth dough and knead lightly.
Cover the bowl and let the dough rise until it has doubled in size.
Turn out the dough on a lightly floured work surface and knead until smooth. Form into 20-24 buns, rolling them into an even size with your hands.
Put the buns on a baking sheet and leave to rise for another 15 minutes.
Preheat the oven to 450°F (230°C).
Beat the egg and lightly brush onto buns with a basting brush.
Place the buns into the oven and bake for 8-10 minutes.
When the tops of the buns are light brown and there is a light brown ring underneath them, remove them from the oven and let cool on a wire cooling rack.
While the buns are cooling, whip the cream, adding superfine sugar to your taste. Place whip cream in refrigerator while the buns finish cooling.
Halve the cooled buns and fill with the whipped cream and sprinkle with powdered sugar and serve.