Prepping The Dough: In a large mixing bowl- Add in the Honey with the measured warm milk, add into it the salt and the instant dry yeast- Mix everything well together until nicely combined and well blended

Now, add in the flour to this mixture & rest all other dry ingredients, aforementioned except the butter now… give it all a very good mix with the help of a wooden spoon/spatula until nicely combined and well blended

Now, add in the butter to it & mix everything well together again, until nicely combined and well blended together and now, keep on kneading it for the next 10-12 mins time (it’d be extremely sticky initially & that’s exactly how it should be) to well incorporate the ingredients & blend nicely together with each other to form a smooth nice dough-post kneading it for at least the given time

At this point, it’d form into an absolutely smooth, non-sticky and a tensive texture…Place it back to the mixing bowl again, post greasing the bowl sufficiently with some Olive Oil or melted butter & also, spread some onto the dough as well- Cover it up tightly with cling film wrap & set aside for its 1st proofing for about 60 mins time or until it rises upto its double size

While the dough is resting on its first proofing: In the interim- Let’s prepare the Cardamom Filling to be filled inside the Buns once they’re shaped into the desirable shapes/patterns….For that, we need another separate mixing bowl

Into that bowl: Add in the aforesaid measured all the filling ingredients altogether and mix everything well together until nicely combined and well incorporated- Set aside for its later use. Also, prepare the Egg-Honey-Milk mixture now itself to do the Top-Coat Wash, just before the baking process- Set it aside too

Shaping The Buns: Uncover the Dough & take it out on the working platform/surface- Dust the working surface sufficiently with some flour, as well as dust in the same onto the hands as well to prevent sticking any further (if at all- ideally, it shouldn’t)…. Placing it onto the flour-dusted surface, knead it again slightly for about another a minutes time

Now, divide the entire dough into 2 equal halves (Traditionally, it’s not divided at this point into 2 halves, however I do it- To have a better grip of the entire process, else it becomes a bit unmanageable for me without it at this point)- Time to roll out each one of that into a big rectangular shapes (to be done, one by one)

Into each of these Rectangular Dough Sheets: Apply the prepared Cardamom Filling entirely & spread it out evenly with the help of a butter knife or similar- Ensure, not to overdo the same as it might ooze out while shaping them & can become extremely messy if that happens at that point

Now, you need to refer to the pics shared herein, down below for the reference of its given shapes- It’s quite difficult for me to type it out & describing it vividly & correctly to well fathom it- (in case of any issues getting it correctly, drop down your queries individually & respectively- I shall try to respond to it, to my best)

Once the shaping is done Place them into the already lined baking tray- one by one Cover it back once more finally with a cling film wrap but loosely this time, for another 20-30 mins time- For the Shaped Buns to puff up nicely inside it. Brush it up with the prepared Egg-Honey-Milk Mixture very gently & carefully so as not to deflate them at any point

Preheat the oven at 170C for about 15 mins time before placing the tray inside for baking at the same temperature for about another 20-30 mins time or until it turns out golden brown & fully cooked- Check it once at least 5 mins before the given time (Since it differs along with the different oven temp. settings)

Turning off the oven once done allow it to be inside the hot oven itself for another 3-5 mins time before taking it out & placing them onto the cooling rack- Immediately, brush the Hot Buns with some Warm Honey & Milk mixture and garnish with the crushed/finely chopped pistachios

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Serve it warm with your favourite hot beverages or any others, that does well satiate your heart and soul to the fullest This can be well preserved/stored in an airtight container for about 3 days in the RT & can be simply heated gently in the microwave before having them later if not immediately to become soft afresh & warm as freshly baked