Delicious chocolate stuffed cardamom buns goes well with your coffee or tea.
This post is part of Choctoberfest, which is basically a virtual event in which bloggers share their chocolate recipes throughout the week. As readers you get a chance to win some delicious chocolates ,sugar and other exciting prizes. This post contains Affiliate links.
When I was doing research my professor used to say that all major inventions come through accidents. Yes I made these delicious buns also by an accident. I was planning to make Swedish cinnamon buns using the recipe from the book “Bread by Global baker Dean Brettschneider”. Recipe asked for bread flour, however I accidentally took all-purpose flour and only realized my mistake half way. And I ended up making these chocolate stuffed cardamom buns.
Hubby told me to throw that and make another batch. However I didn’t feel good about throwing away all the dough, so made these chocolate stuffed cardamom buns. What I like about this book is that measurements are so correct and whether you use metric or American you will get same result. I tried one more recipe from the book which I liked very much and I am going to blog about it soon. I also need to make Finnish Pulla bread which is festive one. I have tried Norwegian cinnamon buns earlier and blog about that Here is the link. I need to try rest of the cinnamon buns from Scandinavia.
When I thought of making chocolate stuffed cardamom buns, two methods comes into my mind, one is just stuffing with chopped baking chocolate. Other one is to make chocolate ganache and then stuffing. Since I was in hurry I opted for the one method with just baking chocolate, I used semi sweet baking chocolate, as I know the dough is not too much sweetened. Since I had not used pearl sugar in any recipe for a long time, after the egg wash I decide to add that. If you don’t have it in your hand you can just try with turbinado sugar.
This is an easy recipe, first you need to make buttery dough and then stuff your favorite chocolate into it, set aside for few minutes for another rise and bake enjoy with your coffee or tea. It is a great treat if you like both chocolate and bread. I used sugar from Imperial Sugar.
First make sponge with yeast , flour
To this add rest of flour, butter, sugar, salt, half egg and cardamom.
Divide the dough into small balls
Divide chocolate into pieces for stuffing.
Shape the shaped dough into small ball.
Set aside for second rise for doubling.
Sprinkle Pearl Sugar .
Preheat the oven to 350F and bake for 20-30min.
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Chocolate Stuffed Cardamom Buns #choctoberfest
- 250 g 2cups All purpose flour
- 37.5 g Imperial pure cane sugar
- 7.5 g SAF gold yeast
- 5 g Salt
- 50 g unsalted butter melted
- ½ cup milk
- ½ teaspoon ground cardamom
- ½ egg lightly beat a large egg and use half and use rest for egg wash
- 169.5 g 6oz semi sweet baking chocolate
- Pearl sugar for dusting optional
- In a small bowl add yeast,
- and little flour and milk to form slurry.
- To this add rest of flour, butter, sugar, salt, half egg and cardamom
- and mix well to form smooth dough.
- Rest for 5 minutes then knead again to soft and smooth dough.
- Transfer the dough into a well oiled bowl
- and set aside for double it will takes about 45 minutes.
- In the mean time chop the baking chocolate into small pieces and set aside.
- Once the dough is doubled in volume transfer to work area and divided into 10 equal pieces.
- Take one piece of dough and flatten little bit and stuff with chocolate
- and shape it into smooth balls and place it in parchment paper lined baking sheet.
- Once you complete stuffing all the dough pieces set aside for 30 minutes second rise
- . After 20 minutes of second rise preheat the oven to 350F. When you are ready for baking does an egg wash and sprinkle with pearl sugar.
- You can also use turbinado sugar if you want. Bake for about 19-20minutes or until buns becomes golden brown color.
- Remove from the oven and enjoy when it slightly warm.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.