Combine 250 g all-purpose flour and 2 tbsp granulated sugar in a mixing bowl.

Stir 1 1/2 tsp instant yeast into 130 ml lukewarm plant milk.

Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms.

Add 50 g softened vegan butter and knead until the dough becomes soft and smooth.

Cover the dough and let it rise for 60 minutes at room temperature.

Mash 75 g vegan butter, 75 g brown sugar, 1 tbsp ground cinnamon, and 1 tsp ground cardamom into a spreadable paste.

Roll the risen dough into a rectangle on a lightly floured work surface.

Spread the cinnamon-cardamom filling evenly over the dough rectangle.

Fold the left third of the dough inward, then fold the right third over it to form a layered rectangle.

Roll the folded dough slightly thinner, keeping it thick enough to preserve the layers.

Cut the dough into 12 equal strips using a knife.

Twist two dough strips together into a braid, then coil the braid into one bun.

Repeat with the remaining strips and arrange the 6 buns on a baking tray.

Let the buns rest while preheating the oven to 220 °C / 425 °F.

Mix vegan cream and maple syrup, then brush the mixture over the rested buns.

Bake at 220 °C / 425 °F for 12 to 15 minutes until golden brown.