Sally’s Chokladbullar – Soft Chocolate Buns
Cinnamon bun basic dough (use this as a base)
- 50 g butter softened
- 75 g light brown soft sugar plus 2 tsp
- 4 tbsp chocolate hazelnut spread such as Nutella
- 1 tbsp plain/allpurpose flour
- 50 g good-quality milk/semi sweet chocolate chopped
- beaten egg for brushing
- 2-3 tbsp golden/light corn or date syrup
- a generous handful of toasted hazelnuts roughly chopped
- a baking pan with sides greased and lined with baking parchment
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 dough hook.
- 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.
- Keep kneading for 5 minutes. You may need to add more flour – you want the mixture to end up a bit sticky. It is better not to add too much flour as this will result in dry buns. You can always add more later. Cover the dough with clingfilm/plastic wrap. Allow to rise for around 30 minutes or until it has doubled in size.
- 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).
- Or if you want to make individual buns then space them spread out evenly on two larger baking sheets. Cover with a kitchen cloth and leave to rise for a further 20 minutes.
- Preheat the oven to 200°C (400°F) Gas 6. Brush the buns with a little beaten egg, then bake in the
- preheated oven for around 8–10 minutes or until golden brown. Remove the buns from the oven, then brush immediately with the golden/light corn or date syrup. Decorate each bun with toasted chopped hazelnuts. Immediately place a damp, clean kitchen cloth on top for a few minutes to prevent the buns from going dry.