Chocolate Cardamom Easter Buns
Low FODMAP serve
What you'll need
For the buns
3 cups (420g) Lo-Fo Pantry All Purpose/ Plain Flour
1 pinch sea salt
1 teaspoon ground cardamom seeds
2.5 teaspoon (7g) dry yeast
¼ cups (50g) caster sugar
1 cup (225mL) lactose free milk
70g salted butter
For the filling
50g salted butter, softened
1 tablespoon caster sugar
75g dark chocolate, finely chopped
For the topping
1 egg, lightly beaten
1 tablespoon crushed hazelnuts
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.
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.
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.
In a small bowl combine the softened butter and sugar for the filling, and finely chop the chocolate.
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.
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.
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.