1. Whisk eggs with the milk in the bowl of a stand mixer until combined. Add flour, sugar, yeast, and 1 teaspoon salt. Attach dough hook and mix on medium-low until dough is uniform and elastic, about 4 minutes. With mixer running, add 4 tablespoons butter, one piece at a time, and continue to mix until butter is incorporated, about 4 minutes. Scrape down bowl and dough hook.

2. With mixer running, add remaining 4 tablespoons butter, one piece at a time, and continue to mix until butter is incorporated, about 4 minutes. Scrape down bowl and dough hook. Increase speed to medium and knead until dough pulls away from sides of bowl (dough will still cling to bottom), about 4 minutes.

3. Turn dough out onto a lightly floured surface and shape into a ball. Transfer to a medium greased bowl, cover with plastic wrap, and let sit at room temperature until doubled in size, 1 to 1 1/2 hours. Press down on dough to deflate, re-shape into a ball, and return to bowl. Re-cover bowl and refrigerate overnight.

4. Place oven racks in lowest and middle positions. Bring 4 cups water to a boil, then pour into a medium baking dish and place on lowest rack.

5. In a medium bowl, whisk together 1 cup brown sugar, melted butter, corn syrup, water, and a pinch of salt until smooth. Spread mixture evenly into the bottom of a greased 9" cake pan and sprinkle with almonds. In a small bowl, stir together remaining 1/2 cup brown sugar, cinnamon, cardamom, and a pinch of salt until combined and set aside.

6. Place dough on a lightly floured surface and roll into a 12x12" square. Leaving a 1/2" border all around, sprinkle brown sugar mixture evenly over dough, then press gently into dough to adhere. Roll dough into a cylinder and pinch seam to seal.

7. Cut cylinder into 9 equal pieces, and place, swirl-side-down, in prepared pan. Transfer pan to middle rack and let sit until buns have expanded to fill pan snugly, about 1 hour. Remove cake and water pans and heat oven to 375.

8. Place a rimmed baking sheet on lower rack to catch any drips. Bake buns until golden brown and center of dough registers 200, about 35 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Carefully invert buns onto a platter, let cool for 10 minutes, and serve.

Source: Hannaford fresh Magazine, March - April 2017