In a large mixing bowl, combine the flour, sugar, yeast, and ground cardamom.

Whisk the lukewarm milk, melted butter, and egg together in a jug, then pour into the dry ingredients.

Mix until combined, then knead on a lightly floured surface for about 10 minutes until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean cloth, and leave to rise in a warm place for 1 hour or until doubled in size.

Knock back the dough and roll it out on a floured surface into a rectangle approximately 30cm x 40cm.

Spread the softened butter evenly over the dough, then sprinkle with the brown sugar, orange zest, and chopped pistachios.

Roll the dough up tightly from the long edge like a Swiss roll.

Cut the roll into 9 equal slices and place them cut-side up in a greased 20cm square baking tin, leaving a little space between them.

Cover and let rise again for 30-45 minutes until the buns are puffy and touching each other.

Preheat the oven to 190°C (375°F).

Bake for 20-25 minutes until golden brown and cooked through.

While baking, gently heat the apricot jam with a teaspoon of water until runny to create a glaze.

Brush the glaze over the buns immediately after removing them from the oven and allow to cool slightly before serving.