Place the flour, cardamom, sugar and salt in a free standing mixer. Heat the milk in a saucepan to 38C, remove from the heat and add the fresh yeast and stir. If you’re using fast action pour it over the flour. Pour the milk mixture over the flour and turn the mixer on medium-low. Now add the egg and blend for a minute or so. Once the egg is incorporated add the butter and continue to mix. Once it has blended with the dough increase the speed to medium-high and work the dough for another 5-6 minutes or until it feels smooth, silky and looks shiny. Place the dough in a large clean bowl and cover, prove for 20-30 minutes.
Mix together the butter, sugar, cinnamon and flour to make a smooth paste.
Shaping the dough: On a lightly floured surface, roll the dough out into 75x40cm. Spread the cinnamon butter mixture on approximately half of the surface. Fold the dough in half, then roll again gently to make an approximate rectangle measuring 45x30cm.
Cut the dough into roughly 2.5cm wide strips, I find a pizza wheel good for this job. Twist each strip several times, slightly stretching it as you do so. Cut another strip in half and coil it round the bun, tucking the ends underneath. Continue with the rest of the strips.
Arrange the buns on a baking sheet lined with parchment paper (if they’re too crowded, use 2 sheets), keeping as much space between them as possible. Cover and leave to prove for 35–50 minutes or until doubled in size, depending on the room temperature.
Meanwhile, set the oven shelf to the middle position and preheat to 200C Fan.
Brush the buns with an egg wash, sprinkle with sugar nibs, and bake for 10-12 minutes or until golden brown. Allow the buns to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
The buns are best the same day they are made, but can be frozen for up to 2 months and reheated in the oven before serving.