1. Mix yeast with 60 ml (1/4 cup) cold milk in a small bowl. Let sit 5 minutes until frothy.

2. Prepare apple filling: Combine diced apples 30 g granulated sugar cinnamon lemon juice and cornstarch in a small saucepan. Cook over medium heat stirring occasionally until apples soften and mixture thickens about 8-10 minutes. Cool completely.

3. Combine softened butter 100 g granulated sugar and ground cardamom in a large bowl. Beat until smooth and creamy.

4. Add yeast mixture and remaining cold milk to butter mixture. Mix well.

5. Gradually add flour mixing until shaggy dough forms.

6. Knead dough on floured surface 10 minutes until smooth and elastic.

7. Place dough in greased bowl cover with plastic wrap. Let rise in warm draft-free spot 1 hour until doubled.

8. Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.

9. Roll dough on floured surface to 6 mm (1/4 inch) thickness.

10. Cut dough into circles using round cookie cutter or glass rim.

11. Place spoonful of cooled apple filling in center of each circle.

12. Fold dough over to form triangle pinch edges to seal.

13. Arrange buns on baking sheet with 2.5 cm (1 inch) space between each.

14. Beat egg with 15 ml milk or water in small bowl. Brush bun tops with egg wash sprinkle with additional granulated sugar.

15. Bake 15-20 minutes until golden brown.