To make the dough crack the cardamom pods open with a rolling pin or heavy object.
Add to a saucepan with the milk and place over a medium heat to warm through to scalding point. Remove from the heat and add in the butter, swirling around the pan to melt it. Set aside and leave to cool until it is lukewarm.
To the bowl of a freestanding mixer add the flour, sugar and yeast and mix to combine.
Strain the lukewarm milk into the mixer through a sieve to catch the cardamom pods.
Using a dough hook, mix the dough together on a medium speed for approx 10 minutes until an elastic smooth dough forms.
Transfer the dough to a lightly oiled bowl and leave covered with cling film or a tea towel for 2 hours, or until it has doubled in size.
Tip the dough onto a lightly flour-dusted work surface and knead quickly to remove the air. Roll out to a rectangle measuring approx 25x35cm and spread the sugary butter all over the surface.
With the shorter side closest to you, fold the dough in half by bringing the top half down over the bottom. Cutting vertically, use a sharp knife or pizza cutter to cut 8 equal sized strips. Cut up the middle of each strip - not going all the way through at the top. Stretch out the dough strip slightly- your strip should measure approx 20cm in length.
Holding the uncut top, wrap the strips around your first and second finger twice before crossing over the middle and tucking up underneath to finish. Transfer to a greaseproof lined baking sheet with plenty of space between each one (you may want to spread these across two sheets).
Cover with cling film and leave to rise for 30-60 minutes or until doubled in size.
Preheat the oven to 170c.
To make the filling place the cardamom pods in a pestle and mortar. Crack to remove the pods, then continue to bash until you have a fine powder.
Tip into a bowl then add the sugar and mix well.
Remove 1 tbsp of the sugar for later use, then add the softened butter to the original bowl and mix well until thoroughly combined.
Brush each bun with beaten egg then sprinkle over the pearl sugar.
Bake for 20-25 minutes or until golden brown.
To make the glaze, add 2 tbsp boiling water to the reserved cardamom sugar. Brush the cooked hot buns with the sugar syrup generously then leave to cool down and absorb the syrup for 15 minutes before eating.