Add <quantity>50<unit>g</unit></quantity> of fresh yeast and <quantity>500<unit>g</unit></quantity> of whole milk to a mixer with a hook attachment. Mix on slow speed to dissolve the yeast

Add <quantity>2</quantity> eggs and <quantity>120<unit>g</unit></quantity> of white sugar. Mix for 1m until combined

Add <quantity>1<unit>kg</unit></quantity> of all-purpose flour

Add <quantity>10<unit>g</unit></quantity> of salt and <quantity>5<unit>g</unit></quantity> of cardamom powder. Mix on slow speed to combine

Add <quantity>160<unit>g</unit></quantity> of soft cubed butter, little by little. Continue mixing on slow speed until the dough begins to form

Mix on medium speed and knead for 10m. Check the dough during the process to verify the texture — it should be very elastic and smooth

Cover the dough with a kitchen cloth and put it in the refrigerator for 1h to rest

Add <quantity>600<unit>g</unit></quantity> of brown sugar and <quantity>375<unit>g</unit></quantity> of butter to a pot over medium heat. Mix and heat until the butter just melts. Reserve until the mixture cools down

Combine <quantity>200<unit>g</unit></quantity> of brown sugar, <quantity>100<unit>g</unit></quantity> of white sugar and <quantity>15<unit>g</unit></quantity> of cardamom powder in a bowl. Reserve the mixture

Remove the dough from the refrigerator and transfer it to a floured surface. Flatten it with your hands

Roll out the dough until it is <quantity>5<unit>mm</unit></quantity> thick

Cut the dough in half lengthwise and spread 2/3 of the brown sugar and butter mix on one of the halves

Cover with the other half

Transfer the dough to a tray. Make sure to avoid overlapping

Let it rest in the fridge for 30m to firm

Preheat the oven on convection mode to <temperature>180<unit>ºC</unit></temperature>

Cut the dough into <quantity>4</quantity> equal rectangles. Cut each rectangle into <quantity>16</quantity> equal strips

Separate the strips into groups of 4

Overlap the strips to form a pound sign. Twist the bottom strips above the top strips

Connect each pair of strips. Twist them together towards the center and join them at the top. Turn the pastry upside down

Grease a silicone mold with half of the melted butter and sprinkle half of the sugar and cardamom mix

Place the pastries in the molds and grease them with the remaining half of the melted butter

Sprinkle the remaining half of the sugar and cardamom mix over the pastries. Finish each pastry with <quantity>1<unit>tsp</unit></quantity> of the brown sugar and butter mix

Bake for 11m until golden brown

The brown sugar & cardamom rolls are ready! Enjoy!