Pear Cardamom Buns

• In a medium bowl, stir together ¾ cup (180g) warm milk and yeast. Let stand until mixture is foamy, about 10 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, stir together ⅓ cup (67g) sugar, melted butter, sour cream, egg, vanilla, and remaining ¼ cup (60g) warm milk until combined.
• In a large bowl, whisk together flour, salt, ¾ teaspoon (1.5g) cardamom, and cinnamon. Stir 4 cups (500g) flour mixture into sugar mixture. With mixer on low speed, add yeast mixture, beating just until combined. Beat in remaining ½ to ¾ cup (63 to 94g) flour mixture. (Dough should be slightly sticky.) Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, 4 to 5 minutes.
• Turn out dough onto a lightly floured surface, and shape into a smooth round. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1 to 1½ hours.
• Punch down dough. Refrigerate for 15 to 30 minutes.
• Line 2 baking sheets with parchment paper.
• Turn out dough onto a lightly floured surface, and roll into a 20×16-inch rectangle. Spread Pear Butter (see instructions below) onto dough, leaving a ½-inch border on short sides. In a small bowl, whisk together egg white and room temperature milk. Brush one border with egg wash. Fold dough in half crosswise, trimming if needed to create a 16×10-inch rectangle. Gently roll over dough to ensure filling is even. Cut dough into 16 (1-inch-wide) strips. Twist each strip, spiral dough, and tuck end under. Place on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
• Preheat oven to 350°F (180°C).
• Brush buns with egg wash. In a small bowl, stir together remaining ¼ cup (50g) sugar and remaining ½ teaspoon (1g) cardamom. Top buns with cardamom sugar.
• Bake, one batch at a time, until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes. Let cool on pans for 10 minutes. Serve warm, or let cool completely on wire racks. Store in an airtight container at room temperature for up to 3 days.

Pear Butter

• Makes about 3 cups
• In a large stainless steel stockpot, bring pears, 1 cup (240g) water, lemon zest and juice, ginger, and star anise to a boil over medium-high heat. Reduce heat to medium; boil gently, stirring occasionally, until tender, 20 to 25 minutes. Discard star anise.
• Working in batches, transfer mixture to the work bowl of a food processor; purée just until a uniform texture is achieved and no large chunks remain. (Do not liquefy. It should look like applesauce.)
• Return mixture to pot; add sugars, vanilla bean paste, cardamom, cinnamon, and nutmeg. Bring to a boil over medium-high heat, stirring frequently, until sugars are dissolved. Reduce heat to medium; boil gently, stirring frequently, until mixture thickens and holds its shape with a spoon and liquid does not separate, 45 to 55 minutes. Refrigerate for up to 1 month, or freeze for up to 1 year.