Chocolate Kardemummabullar

STEP 1: MAKE AND PROVE THE DOUGH

Put the strong white bread flour, caster sugar, yeast and ground cardamom in the bowl of a stand mixer, keeping the salt and yeast on opposite sides, then add the fine salt. Add the egg and the warm milk and mix on low with the dough hook, then add the softened butter a little at a time. Knead for 8–10 minutes until the dough is smooth, soft and elastic and pulls cleanly from the bowl. Cover and leave in a warm place for about 1 hour, until doubled.

STEP 2: MAKE THE ALMOND–CARDAMOM FILLING

Beat the ground almonds, softened butter, caster sugar, cinnamon and ground cardamom together to a smooth, spreadable paste. Set aside at room temperature.

STEP 3: MAKE THE CHOCOLATE CRÈME PÂTISSIÈRE

Warm the milk in a small saucepan. Whisk the egg yolks, caster sugar, plain flour and cornflour to a smooth paste, then pour on the hot milk, whisking constantly. Return to the pan and cook over a medium heat, stirring, until thick and glossy. Off the heat, stir in the chopped dark chocolate and vanilla until melted and smooth. Cover the surface with cling film and cool completely until thick and pipeable, not runny.

STEP 4: ROLL, FILL AND FOLD

Tip the risen dough onto a lightly floured surface and roll into a rectangle about 36 x 30 cm. Spread the almond–cardamom paste over one half and the chocolate crème pâtissière over the other. Fold the plain-edged halves together so the fillings meet, and pinch the edges to seal. Lightly re-roll to even the slab out.

STEP 5: PORTION PRECISELY

Weigh the whole filled slab and divide by twelve. Score even guide-lines with the back of a knife, then cut twelve strips, adjusting each to the same weight (about 70–75 g) and roughly 2.5 cm wide.

STEP 6: TWIST AND SHAPE

Cut down the length of each strip, stopping about 3 cm short of one end so it stays joined. Holding the two “legs,” twist one clockwise and the other anticlockwise, giving every bun the same number of twists, then wind them together on top of the intact end into a knot. Sit each bun in a hole of the muffin tin, winding all to the same height.

STEP 7: PROVE AGAIN

Cover the tin with oiled cling film and prove in a warm place for 30–45 minutes, until the buns are puffy and nearly doubled.

STEP 8: BAKE

Heat the oven to 400°F / 200°C (180°C fan / Gas 6). Bake the buns for 15–18 minutes until risen and an even golden brown.

STEP 9: GLAZE AND FINISH

While the buns bake, simmer the caster sugar, water and a pinch of ground cardamom to a light syrup. Brush the warm buns with the syrup as they come out of the oven for shine, then scatter with pearl sugar and, if you like, flaked almonds or chopped pistachios. Serve warm with strong coffee.