Sally’s Chokladbullar – soft chocolate buns
These delicious chocolate buns come from our Sally who used to work at our café (Hi Sally, if you’re reading this). We felt that just using chocolate spread doesn’t work because it burns easily, but mixing it to a paste with some extra chocolate helps make the most indulgent and chocolatey buns possible. These are pretty hard to resist, for kids and adults. From our book Fika & Hygge by Bronte Aurell.
Cinnamon bun basic dough (use this as a base)
Prepare the dough:
If using fresh yeast, add the warm milk to a mixing bowl and add the yeast; stir until dissolved, then pour into the bowl of the food mixer. If using dried/active dry yeast, pour the warm milk into a bowl, sprinkle in the yeast and whisk together. Cover with clingfilm/plastic wrap and leave in a warm place for about 15 minutes to become bubbly. Pour into the bowl of a food mixer fitted with a
Mix in the cooled, melted butter. Allow to combine for 1 minute or so, then add the sugar. In a separate bowl, weigh out 400 g/3 cups of the flour, add the cardamom and salt and mix. Start adding the flour and spices into the milk mixture, bit by bit. Add half the beaten egg.
In a food processor or stand mixer, combine the butter, light brown soft sugar, chocolate hazelnut spread and flour and blend until you have a smooth, spreadable mixture. Set aside.
Turn the dough out onto a lightly floured surface and knead it through. Roll the dough out to a large rectangle of around 30 x 40 cm/113/4 x 16 inches. Spread the chocolate filling in an even layer across the dough.
Scatter with the chopped milk/semisweet chocolate. Roll the dough up tightly lengthways to form a long sausage, then cut into 16 even pieces using a knife or pizza cutter. Squash the buns tightly together into the prepared baking pan if you would prefer a traybake to tear and share (pictured).
Preheat the oven to 200°C (400°F) Gas 6. Brush the buns with a little beaten egg, then bake in the
Photo by Pete Cassidy. Book published by Ryland, Peters and Small.