Make sure that all the ingredients are at room temperature. Dissolve the salt, sugar, cardamom and fresh yeast into the warmed up milk. Set aside approx. 200 ml flour. It should be added at the very end. Knead the dough for a while to improve elasticity. Finally, add the soft butter or margarine and continue kneading until the dough is smooth. Add the rest of the flour, if necessary. When making small buns, the dough can be softer than when making a twist. Place the dough into a bowl, tightly covered with plastic and allow to rise until doubled. Shape into buns and/or twists. Brush the swollen buns with a beaten egg and sprinkle with coarse sugar, caster sugar and/or almond flakes. Bake the buns at 225°C (440F) for 10-15 minutes, and the twists at 200°C (400F) for 20-25 minutes, depending on the size.