Pear Cardamom Buns | Red Star® Yeast

Ingredients

• 1 cup (240g) warm whole milk, divided (105°F/41°C to 110°F/43°C)
• 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
• 1/3 cup (67g) plus 1/4 cup (50g) granulated sugar, divided
• 1/3 cup (76g) unsalted butter, melted and slightly cooled
• 1/4 cup (60g) sour cream (room temperature)
• 1 large (50g) egg (room temperature)
• 2 teaspoons (8g) vanilla extract
• 4 1/2 to 4 3/4 cups (563 to 594g) all-purpose flour
• 2 teaspoons (6g) kosher salt (see note)
• 1 1/4 teaspoons (2.5g) ground cardamom, divided
• 1/2 teaspoon (1g) ground cinnamon
• 1 1/4 cups (360g) Pear Butter (recipe follows)
• 1 large (30g) egg white
• 1 tablespoon (15g) whole milk, room temperature
• 4 pounds (1,814g) Bartlett pears, peeled, cored, and roughly chopped into ½-inch cubes (about 8 pears)
• 1 cup (240 grams) water
• 1 tablespoon (3g) lemon zest (about 1 lemon)
• 1/2 cup (120g) fresh lemon juice
• 1 teaspoon (5g) grated fresh ginger
• 1 whole star anise
• 1 cup (220g) firmly packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 tablespoon (18g) vanilla bean paste
• 1/2 teaspoon (1g) ground cardamom
• 1/2 teaspoon (1g) ground nutmeg