Make the dough: In a small bowl melt the butter and milk together in 30 second intervals.

In the bowl of a stand mixer, add the water and egg.

In a separate bowl, whisk together the flour, yeast, sugar, and salt.

Fit the mixer with a dough hook and slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth.

Once the dough is well mixed, cover the bowl with a damp towel and let the dough rest for 10 minutes.

On a lightly floured surface, roll the dough into a large 9×15 rectangle. About ¼-1/2 inch thick.

For the filling, in a small bowl, combine the brown sugar, cinnamon, and cardamom. Mix well.

Spread the butter on ⅔ of the dough. Spread and smooth the cinnamon mixture over the butter covered areas of the dough.

Fold the dough into thirds, starting with the uncovered section of dough, fold it over the middle section, then fold the final covered section over the uncovered section.

Take a pizza cutter and cut the folded dough into 12 equal strips. Take each strip and cut them in half lengthwise nearly to the end, but leaving the two pieces connected.

Twist these sections together and roll them into a small knot shape. Place the buns on a sheet pan lined with parchment paper, evenly spaced apart.

Cover and allow the buns to proof until they are nearly double in size, about an hour depending on the temperature of the room they are in.

Preheat the oven to 350 degrees fahrenheit and make the egg wash by whisking the egg and water together in a small bowl. Once the buns are ready to bake, brush each one with egg wash and sprinkle them generously with pearl sugar.

Bake the buns for 25 to 30 minutes, until they are all golden brown. Remove them from the oven and allow them to cool for at least 30 minutes.

For the glaze, in a small bowl whisk together the water and sugar until the sugar is dissolved. Brush each cooled bun with the sugar glaze and enjoy!