Instructions

Making the Dough (25 minutes + 1 1/2 hours proving)

1. Pour the milk, sugar, butter, lard, cardamom, salt, and orange zest in a medium saucepan set over low heat.  Stir frequently until the fats have melted and the mixture is warm.  Remove from the heat, place on the counter and allow the liquid to cool to 115 F.
2. Pour the liquid into the bowl of a stand mixer fitted with the paddle attachment, then add the eggs and yeast.  Dump in the flour one cup at a time, mixing well between each addition, until a sticky dough has formed.  You might not need all the flour, or you might need a little extra, depending on the brand of flour and the humidity.
3. Switch to a dough hook and knead for 3-5 minutes on medium-low speed.  The dough should come away from the sides of the bowl and become smooth.  It will still be a little sticky.  Test the dough by stretching a lump of it between the thumb and forefinger of each hand to create a windowpane.  The dough should stretch to be translucent without breaking.  If it does break, knead for a minute longer and check again.
4. Shape the dough into a ball, place in a buttered bowl, and cover tightly with plastic wrap.  Let the dough prove in a warm place until doubled in size, about 1 1/2 to 2 hours.

Shaping the Buns (20 minutes + 20 minutes proving)

1. Line two 11 by 17-inch rimmed cookie sheets with parchment paper.
2. Mix together the brown sugar and ground cardamom until well blended.
3. Roll the dough out to a 13 by 17-inch rectangle and spread it evenly with the softened butter.  Evenly sprinkle the sugar mixture on top, then smooth it out with your hand.
4. Fold the dough as you would a business letter, then roll it out to at least 7 by 14 inches.  Cut the dough into 24 strips.
5. To shape a bun, stack two strips of dough on top of each other and twist them together tightly.  Wrap the twist around your left hand once, then tuck the end underneath and pull it through the center to form a knot.  (See the instructional photos in my post for a visual demonstration.)  Repeat with the remaining strips.
6. Space the buns evenly apart on the prepared cookie sheets, then place the trays inside of a large, clean garbage bag.  Inflate the bag and tuck the loose ends under the tray to seal.
7. Let the dough prove in a warm place for 20-30 minutes, until the buns have noticeably increased in size and the dough springs back quickly when gently poked with a fingertip.
8. About 10 minutes before the buns have finished proving, preheat the oven to 375 F.

Baking the Buns (40 minutes)

1. Stack each tray of buns on top of another tray to insulate the bottom.  This will help prevent the buns from burning in the oven.
2. Bake the trays one at a time for 20 minutes, rotating the pan halfway through.  The buns should be a beautiful golden brown and have an internal temperature of 190-200 F on a meat thermometer.

Decorating the Buns (20 minutes)

1. While the first tray of buns is baking, heat the marmalade in a small saucepan set over medium heat.  Stir constantly until the marmalade has melted.  Push the jam through a sieve using a spoon to remove the chunks of orange peel.
2. As soon as the buns come out of the oven, place them on wire racks to cool and brush them with the sieved marmalade.  This will add to the flavor, enhance their golden color, and give the buns a glorious shine.
3. Sprinkle the buns with pearl sugar or sliced almonds, then leave to cool.  Store at room temperature in a zip-top bag, or freeze for later.