To begin, warm your oven to 200°C (fan 180°C) or 400°F. In a large mixing bowl, crumble the fresh yeast into the lukewarm milk and stir until dissolved. If using dry yeast, sprinkle it over the milk and let it stand for 5 minutes until frothy.

Add the sugar, ground cardamom, and salt into the yeast mixture. Stir briefly to combine, ensuring the sugar dissolves fully. This step infuses the dough with its signature aromatic sweetness.

Gradually incorporate the melted butter, followed by the flour, adding it in batches. Mix with a wooden spoon until a shaggy dough forms, then knead by hand or with a dough hook for 8–10 minutes, until the dough is smooth, supple, and just slightly tacky.

Cover the bowl with a clean tea towel and leave the dough to rise in a warm, draft free spot for about 45 minutes, or until doubled in size. Avoid overly hot areas, as excessive heat may impair yeast development.

Meanwhile, prepare the filling by mixing the softened butter with sugar and cinnamon into a thick, spreadable paste. This ensures even distribution of flavour when the dough is rolled.

Once risen, tip the dough onto a lightly floured surface. Roll it out into a rectangle roughly 30cm by 40cm. Spread the cinnamon filling evenly over the entire surface, reaching the edges to guarantee each bite is flavourful.

Starting from the longer side, tightly roll the dough into a log. Slice it diagonally into pieces about 4cm wide, producing the traditional "ear" shape. Press each piece gently at the centre with two fingers to create the characteristic pinch.

Arrange the rolls on a baking tray lined with parchment paper, leaving room for expansion. Cover lightly and let them rise again for 20 minutes. Just before baking, brush generously with beaten egg and sprinkle with pearl sugar if using.

Bake for 12–15 minutes until golden brown and fragrant. Transfer to a wire rack to cool slightly. Serve warm or at room temperature with coffee or tea. For extra authenticity, offer with a small pat of butter or a dusting of icing sugar.