Chocolate rolls

Method

1. Place the butter and milk into a saucepan and heat gently over a low heat until shivering on top.

2. Remove from the heat and set aside. 

3. Lightly whisk the egg and vanilla together and set aside.

4. Stir the flour, yeast, sugar, cardamom, cinnamon and salt together until combined.

5. Make a well in the centre and add the cooled milk and the egg mixture. Bring everything together with a wooden spoon or with a dough hook if you have a

6. Knead with your mixer or by hand on a lightly floured surface for just over eight minutes or until the dough forms into a smooth ball.

7. Oil a large bowl which will fit into your fridge and place the ball of dough into it.

8. Cover the bowl in a damp tea towel and place it in your fridge overnight.

9. To make the filling, whisk the butter, sugar, ground almonds and cocoa powder until combined. Stir in the melted chocolate and set aside to firm up.

10. Remove your dough from the fridge, lightly oil a clean work surface and shape the dough into a large rectangle with your hands.

11. Spread the filling over the dough.

12. Roll the dough into a long sausage shape.

13. Lightly oil a large flat baking tray.

14. Cut the sausage into 8 discs. Pinch the seams tight and place the rolls on the baking tray.

15. Set aside, covered, in a warm place to rise for about two hours.

16. Preheat your oven to 180ºC.

17. Brush the buns with egg wash.

18. Bake for about 30 minutes until risen and golden.