Cup of Yum
1. Place the yeast into a large bowl, add the milk, and mix together. Set aside to bloom for 10 minutes.
2. Place the flour, ground cardamom and sugar into the bowl of a food processor, and mix together.
3. Make a well in the center of this mixture, add the butter and the yeast mixture.
4. Using the dough hook, knead on low speed for 5 minutes.
5. Add the salt, and knead again for 5 minutes at medium speed.
6. Finally, knead for 2 minutes at high speed.
7. Cover the dough with a cloth, and let it rise for 45 minutes in a warm place, away from drafts.

Filling

1. Combine the brown sugar and crushed cardamom in a bowl.
2. Transfer the dough to a work surface, knead for 1 minute, then divide into 4 equal pieces.
3. Roll out each piece into a rectangle about ½ inch (1 cm) thick.
4. Using a spatula, spread a quarter of the butter over each rectangle, then evenly sprinkle over a few teaspoons of the cardamom and brown sugar mixture.
5. Cut 10 strips about ½-1 inch (1 to 2 cm) wide and wrap each strip around your thumb until it forms a kind of cable or knot.
6. Place the kardemummabullar, spaced apart, on a baking sheet lined with parchment paper or in cake cases.
7. Cover and let stand for 30 minutes in a warm place, away from drafts.

Brushing and baking

1. Preheat the oven to 437 F (225°C), for 20 minutes.
2. Combine the caster sugar and ground cardamom in a bowl.
3. Brush the kardemummabullar with beaten egg, and sprinkle each with a little cardamom and caster sugar mixture.
4. Place in the center of the oven, lower the temperature to 350 F (180°C), and bake for about 25 minutes or until they take on a nice golden color.
5. Remove from the oven, allow to cool a little before serving.