BRIOCHE DOUGH

1. In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, cinnamon, cardamom, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.
3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours, or transfer to the fridge and rise for at least 2 1/2 hours or up to overnight (see notes)

SPICED APPLE FILLING

1. Place the chopped apples, brown sugar, cinnamon, salt, and vanilla into a medium heavy bottomed saucepan. Cook over medium heat, stirring often, until the apples are tender, approximately 10-12 minutes. Do not worry if it looks dry to begin with - the apples will release some of their moisture as they start to cook down.
2. Transfer to a container and allow to cool completely. Store in the fridge.

OATY STREUSEL

1. Combine the almond meal, flour, oats, brown sugar, raw sugar, and salt. Add the butter and rub in with your fingertips until combined and crumbly. Place in an airtight container in the fridge.

ASSEMBLY

1. In a small bowl, combine the brown sugar, cinnamon, cardamom, and salt. Place the spiced apple filling into a sieve and leave to drain while you roll out the dough. Turn the dough out onto a lightly floured surface, and roll into a 16”x26”(40cmx66cm).
2. Lightly brush with butter, and sprinkle with half of the cinnamon sugar mixture. Fold into thirds like a letter, then roll out again into a 16”x26” (40cmx66cm) rectangle. Brush again with butter, and add the remainder of the cinnamon mixture. Arrange the apple evenly over the surface of the dough, then sprinkle over the oaty streusel.
3. Starting on the SHORT side, roll up into a log. Place the log onto a parchment lined baking sheet, lightly cover with plastic wrap, and transfer to the freezer for 20 minutes. Alternatively you can chill it in the fridge for about an hour. If your dough is still quite cold if you did an overnight rest, you can skip this step if you like, but I find it helps a lot with keeping a nice tidy spiral.
4. Line a baking sheet with parchment paper. Trim the ends of the log of dough so that they are tidy. Using a very sharp knife, measure the log of dough, and cut into 12 even pieces. Arrange on the baking sheet.
5. Lightly cover the buns with plastic wrap, and place in a warm spot for 45 minutes to an hour, until they are puffy. While the buns are rising, preheat the oven to 350°f / 180°c.
6. Bake the buns for 30 to 35 minutes, until golden brown. Remove from the oven and allow to cool.
7. To make the glaze, combine all the ingredients into a small bowl. Adjust the amount of cream if needed to make a consistency that will drizzle.
8. Drizzle the glaze over the buns. Store leftover buns lightly covered at room temperature. Rewarm in the microwave briefly before eating if desired.