Mix honey with warm milk. Sprinkle dry yeast, mix, and leave to activate.
Into a standing mixer bowl with the dough hook, add in all the dough ingredients except cubed butter, including yeast mixture. Mix to incorporate well and then knead for 10 minutes.
Add cubed butter bit by bit and mix well after each addition. Once finished, continue kneading for another 10 minutes. Form the dough in a ball and place in a greased bowl. Cover bowl and leave until dough rises double its size (about 1 hour).
Into a standing mixer with the paddle hook, add in all the filling ingredients and cream together. Set aside.
Doing up the Buns
Place risen dough on a floured surface. Lightly press into a rectangle and roll out the rest of the way into a 12x18 inch rectangle.
Using a spatula, spread the cardamom filling in a thin layer evenly on the dough.
Fold the dough into 1/3 by folding the left and right side of the dough to the center, overlapping each other. Twist the dough 90º towards you. Gently roll the dough into 9 inch height.
Cut into 1 inch strips. Cut each strips in half, leaving 1 inch uncut at one end.
Take 2 attached strips and gently pull on each end to make them slightly longer. Then twist them. This is the same way that I put up my hair, you twist the dough into a spiral and then roll that spiral into a bun, tucking the loose ends underneath. Continue with the rest of the strips.
Line baking pan with parchment paper and place buns at least 2 inches apart. Cover loosely and leave for them to puff up for around 20 minutes.
Brush with egg wash and bake in a preheated oven at 350ºF for 30 minutes or until golden brown.
Once removed from the oven, immediately brush the top with some warm honey and sprinkle some crushed pistachio.
How To Store
Best eating within 24 hours, but can keep in an airtight container for 3 days.
To freeze: wrap buns individually with cling film, place in a ziplock bag in the freezer. Defrost at room temperature. Heat in microwave to bring it back to life.