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INSTRUCTIONS
Warm the milk, butter, and sugar in a 1.9 L Stainless Steel Saucepan to 110°F (43°C). Remove from heat and whisk in the yeast. Let sit for 5 minutes or until foamy. In the bowl of a stand mixer fitted with the hook attachment, combine the flour, salt and eggs. Pour in the yeast mixture. Mix on low speed until a shaggy dough forms. Increase speed to medium and knead until a smooth and elastic dough forms about 10–15 minutes.
Cover the bowl and let the dough rise in a warm spot until doubled in size, about 1 1/2 hours, or refrigerate overnight.
In a small bowl, cream together the butter, brown sugar, cardamom, vanilla, and salt until smooth. If needed, microwave the filling for 15 seconds to soften it and make it easier to spread.
Shape the dough: Lightly flour a surface and roll the dough into a 12x18-inch (30x45 cm) rectangle. Spread the filling evenly over the dough, then roll into a tight log. Cut in half lengthwise. Lay one strand over the other, cut sides up, to form an X. Braid the strands together, then carefully join the ends to form a ring. Pinch the ends to seal. Lightly butter the dome and base of the Bread Oven, then transfer the dough to the base. Cover and let rise in a warm place until doubled, about 1 1/2 to 2 hours.
Preheat the oven to 400°F (200°C). Place a baking tray on the lower rack of the oven to catch any drips during baking. The bun may leak a bit; this is normal. Brush the dough with the beaten egg and sprinkle with pearl sugar. Cover with the bread oven lid and bake for 30 minutes. Remove the lid and bake for another 10–15 minutes or until golden brown. Check if done by inserting an instant-read thermometer into the center of the loaf—it should register at least 190°F (88°C).
