Activate the yeast - In a small bowl, dissolve the yeast and 1 tablespoon of sugar in warm milk. Let it stand for 5-10 minutes until small bubbles form and the mixture looks frothy. - Make sure the milk is warm but not hot, as too much heat can kill the yeast. Also, if the mixture doesn't get frothy after 10 minutes, it may mean that the yeast is not fresh, and the dough won't rise properly.

Prepare the dough - In a large mixing bowl, sift the flour, remaining sugar, salt, and cardamom together. Make a well in the center and pour in the melted butter, egg, and the yeast mixture. Mix the ingredients with a wooden spoon, then use your hands to knead the dough until it becomes smooth and elastic, for about 10 minutes. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size. - Kneading may seem hard at first, but it's all about patience and persistence. When kneading, use your palms and the weight of your body to stretch and fold the dough, and apply pressure with your fingers to push it forward and collect it. Don't worry if the dough looks sticky at first, flour your hands and the work surface as needed.

Shape the buns - Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Punch down the dough and transfer it to a floured surface. Roll out the dough to a rectangle of about 1/4 inch (0.6 cm) thickness. Cut the dough into 12 long strips, and twist each strip into a knot or braid. Place the buns onto the prepared baking sheet, cover them with a dish towel, and let them rest for another 15 minutes. - To achieve the perfect shape of twist or braid, first roll the dough strips into a tight rope, then cross the ends over each other, loop one under and through the center, and tuck the other end into the center hole. If you want a simpler shape, you can just cut the dough into rectangles and roll them up.

Bake the buns - Brush the buns with milk, and sprinkle them generously with pearl sugar. Bake the buns for about 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Remove the buns from the oven and let them cool on a wire rack. - Be careful not to over bake the buns, as they can become dry. To ensure that the buns bake evenly, rotate the baking sheet halfway through the baking time.