In a large mixing bowl, mix together the flour, 3 tbsp of sugar, instant yeast, and fine sea salt. In a saucepan, gently warm 3 tbsp of butter and whole milk to 95-110°F. In a separate bowl, whisk the egg and combine with the warm milk mixture before mixing into dry ingredients to form a shaggy dough.

Transfer the dough onto a floured surface and knead for about 5-6 minutes until smooth and elastic. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm area for approximately 40 minutes, until doubled in size.

Prepare the filling by combining 3 tbsp of sugar, 1 tbsp of orange zest, 4.5 tsp of ground cardamom, and a pinch of salt in a small bowl.

Once risen, punch down the dough, roll out into an 18x12-inch rectangle on a floured surface. Brush with melted butter, sprinkle half the filling, fold lengthwise in half, brush again, add remaining filling, roll into a log, slice into 12 strips, and twist each strip into bun shapes.

Arrange twisted buns on a baking sheet lined with parchment paper, cover loosely with a kitchen towel, and let rise for another 25-30 minutes until puffed.

Preheat oven to 375°F. Bake buns for 10 minutes, then rotate sheets, bake for an additional 7-8 minutes until golden brown.

Combine 1/3 cup of orange juice and 3 tbsp of sugar in a saucepan over medium-low heat, stir until dissolved, add a pinch of cardamom and 3 tbsp of butter, simmer gently for a minute.

Brush warm glaze over the baked buns as soon as they are out of the oven to enhance sweetness and flavor.