There are different kinds of yeast available. For instance you can use active dry yeast, instant active dry yeast or fresh yeast.
I personally prefer using fresh yeast. In Sweden there are even two types of fresh yeast: one for bread and one for sweet bread. A while ago I learnt that fresh yeast is not common or available in every country. I was not aware of this fact and I will update the recipes on my blog that involves yeast and convert the amount of fresh yeast to dry yeast. In my recipe direction below I explain how to use each type of yeast.
Cardamon is one of the most expensive spices (saffron is the most expensive spice, followed by vanilla and cardamon). You can buy cardamon pods or cardamon powder. Cardamon seeds that are grounded looses its flavor quickly, so ground or cardamon powder that you buy has less flavor.
For baking I don't mind the less cardamon flavor (in cooking I prefer cardamon pods) and I use cardamon powder that I buy at the spice store.
If you only have cardamon pods on hands you can, of course, also make your own cardamon powder. Crush the cardamon pod (use green cardamon) and remove the seeds from the shell. Place the seeds with a little bit of sugar in a mortar and pound the seeds with a pestle until you have a powder. You do not need to add sugar but I think it makes it easier to ground the cardamon seeds.
Makes 14 vanilla buns
Place the yeast dough onto a well-floured surface and knead the dough until smooth. If the dough is too sticky add more flour to the dough.