Chocolate Cardamom Buns

Preparation

1 hour

Cooking

10 mins

Makes

12-14

Low FODMAP serve

1

Image

What you'll need

For the buns

Lo-Fo Pantry All Purpose/ Plain Flour

3 cups (420g) Lo-Fo Pantry All Purpose/ Plain Flour

sea salt

¼ teaspoon sea salt

cardamom powder

1 teaspoon ground cardamom seeds

dry yeast

2.5 teaspoon (7g) dry yeast

caster sugar

¼ cup (50g) caster sugar

milk

1 cup (225mL) lactose free milk

butter

70g butter

For the filling

butter

50 g salted butter, softened

caster sugar

1 tablespoon caster sugar

dark chocolate

75 g dark chocolate, finely chopped

For the glaze

eggs

1 egg, lightly beaten

hazelnuts

1 tablespoon hazelnuts, crushed


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

Process

Step 1

Sift flour into a large bowl and add the salt and freshly ground cardamom. Make a well in the centre of the flour and add the yeast.

Step 2

Place butter, milk and sugar in a small saucepan and gently heat to a lukewarm temperature, so the butter is just melted but not hot to touch. Remove from the heat and pour over the yeast.

Step 3

Gently stir the wet mixture with your hands and slowly incorporate the flour. Continue to mix, then knead to form a soft dough. Cover the bowl with glad wrap and a blanket, and place in a warm place to rest for an hour.

Step 4

In a small bowl combine the softened butter and sugar for the filling, and finely chop the chocolate.

Step 5

On a well-floured surface, stretch and roll the dough into a large square, approximately 40x40cm and 1/2 cm thick. Spread the butter evenly across the surface of the dough, and sprinkle with chocolate.

Step 6

Fold the dough into overlapping thirds so you now have a 40x15cm rectangle. Cut the dough into 2-3cm long strips. Carefully picking up one strip at a time, stretch the strip, twisting at the same time and tie into a loose knot shape bun.

Step 7

Place the buns on a tray lined with baking paper, cover and allow to rest for 30 minutes. Preheat oven to 220°C (428oF) and once the buns have rested, brush each with the egg wash and sprinkle with hazelnuts. Bake for 8-10 minutes or until golden.

Recipe developed by Stephanie Papillo @friendlylittlekitchen

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

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