These buns are flavoured with ground cardamom and vanilla and filled with brown sugar and cocoa. Try making Cardamom Buns with Chocolate Filling, they are a twist on the traditional Swedish cinnamon buns.
Cardamom Buns with Chocolate Filling Recipe
Makes 35-40 buns
Ingredients:
1-2 tbsp pearl sugar, for topping
Dough
50g fresh yeast
500ml milk, room temperature
150g white sugar
2 tsp ground cardamom
1 tsp vanilla sugar
1 tsp salt
720–780g all-purpose flour
150g unsalted butter, room temperature
Chocolate filling
250g unsalted butter, melted
400g brown sugar
100g cocoa powder
1 tbsp cornstarch
Egg wash
1 egg, beaten
Method:
For the dough, crumble the yeast into a bowl. Pour in a little of the milk and whisk until the yeast is dissolved. Add the rest of the milk.
Mix in the sugar, ground cardamom, vanilla sugar, salt, and almost all of the flour. Knead the dough until it is smooth. Gradually add the butter, mixing until fully incorporated. The dough should be relatively sticky; if it’s too sticky, add a little more flour. Cover with a clean damp tea towel and let the dough rise for 1 hour, or until it has doubled in size.
To make the chocolate filling, mix together the butter, brown sugar, cocoa powder, and cornstarch until smooth.
Place the dough on a floured surface and divide it into two pieces. Roll out one piece into a rectangle, about 5mm thick. Spread half of the chocolate filling evenly over the dough lengthways.
Fold the dough lengthwise and cut it into strips about 2cm wide. Twist the strips, knot them, and place them on a baking tray lined with baking paper. Repeat with the second half of the dough and the chocolate filling.
Brush the buns with the egg wash. Sprinkle with pearl sugar if using. Cover with a clean, damp tea towel and let the buns rise for 30 minutes. Meanwhile, preheat the oven to 225°C (205°C fan forced).
Bake the buns in the centre of the oven for 8-10 minutes, or until cooked. Cool slightly on the baking tray before transferring them to a wire rack to cool completely.
