First, in a large bowl or the bowl of a stand mixer, measure out and mix together the sourdough starter, water, milk, and brown sugar. Mix until a slurry is formed.

Next, add the flour, ground cardamom, butter, and egg. Mix this by hand, Danish dough hook, or the dough hook attachment until the dough is just coming together and is shaggy.

Let rest (autolyse) for 30 minutes covered with a tea towel. Once the 30-minute rest is complete take and knead either by hand or with the dough hook attachment for 5 minutes. Make sure to scrap the sides of the mixing bowl. The dough will be a little sticky…don’t add any extra flour.

After the kneading, let the dough rest, in the bowl (Transfer to a different bowl if you used a stainless-steel bowl to mix.), on the counter covered with plastic wrap for 1 hour. Once the hour is up transfer to the fridge for the bulk fermentation for 12-18 hours.

The next day once the bulk ferment is complete you will take your dough out of the fridge and transfer it to a clean work surface. You can do this on a lightly floured surface if needed but I usually do not use any flour.

Once it is the correct size take the filling ingredients and in a small bowl mix them together until well incorporated.

Spread this mixture onto the dough covering everything but the very edges. Next, take the long side and fold in the dough to a third of the way. Repeat on the other side. See picture.

Next, we will go over how to successfully shape the cardamom knots. You can also watch the YouTube video I have to help with this step.

First take a sharp knife, pizza cutter or bench scraper and cut the dough into 1-inch strips.

When you have twisted it fairly tight holding on to both ends wrap the strip around your three fingers (index, middle, and ring fingers) two times. Take the one end and tuck it into the bottom of the cardamom knot.

Place the shaped knots onto a parchment paper lined baking sheet. Repeat with the remaining strips. Let rest, covered with a damp towel, in a warm place for 2-3 hours until risen and puffy.

After the knots have risen for a couple hours, preheat your oven to 400 degrees. Take the egg for the egg wash and beat it then using a brush, apply the egg wash onto the knots.

Place in the preheated oven and bake for 17-20 minutes or until golden brown. While the knots are baking mix up the ingredients in a small saucepan for the glaze, if desired, and heat over low to medium heat until dissolved and bring to a simmer.

When the knots are done remove them from the oven and transfer to a cooling rack. Using a pastry brush, brush the brown sugar glaze on the knots. If you like a little sweeter cardamom knot once they cool a little brush with another layer of glaze. I prefer the two coats of glaze for a beautiful end result.

One of the best ways to eat these is with a cup of coffee or tea. Perfect for a Sunday Brunch or a holiday celebration!