Chocolate Cardamom Filled Bun

by Christine Tran

Christine Tran (@pearlanddragon) is head baker and co-owner at Falco Bakery in Collingwood. Christine has worked at Tartine Bakery in San Francisco, Tivoli Road Bakery and Loafer Bread. Christine says “ This is a light brioche with a chocolate cardamom soft centre. I freshly grind cardamom seeds for this recipe rather than using already ground cardamom. The flavour difference is significant. I chose Hunted and Gathered Tanzania 70% dark chocolate for this recipe as it has an earthy tone with a gently acidic finish that matches cardamom so well.” 

Ingredients

Method

Dough

145g cold milk

1 medium egg

325g plain flour

9g dry active yeast

1 tsp (4g) cardamom seeds (these are the seeds inside a cardamom pod)

50g raw sugar

1/2 tsp (2g) salt

100g unsalted butter, pliable but not soft


Filling

1/4 tsp cardamom seeds

100g 70% Hunted and Gathered Tanzania Cooking chocolate, roughly chopped

50g unsalted butter

60g pure icing sugar, sifted through a fine sieve


Topping

1 egg

splash of milk

salt

3 tablesp raw sugar

1 tablesp cocoa nibs, finely chopped

1/2 tsp ground cardamom





Method


Dough
1. Grind cardamom seeds finely. Weigh all dry ingredients together and whisk to combine.

2. Separately, whisk egg and milk together. Combine with dry ingredients and knead to a smooth dough. Around 7-10 minutes in a mixer with dough hook, or 12-15 minutes if kneading by hand.

3. Add butter and knead another 4-6 minutes until all combined and smooth. You should get a transparent "window" when you stretch a piece of the dough.

4. Rest dough, covered at room temp. Fold after 45 minutes and rest another hour. During that time, make your filling.

To make filling
1. Grind the cardamom seeds. Add to the finely sifted icing sugar. Whisk together and set aside.

2. Separately, place the chocolate and butter in a heat-proof bowl. Melt gently over a water bath, stirring regularly with a spatula until combined and smooth.Tip the icing sugar mixture into the choc mixture and mix together until smooth. 

3. Divide into 15-20g rounds and flatten into discs. Place on a tray and refrigerate.

To fill the buns
1. When the dough is ready, divide into 60g pieces and round. Cover and rest for 10-15 minutes.

2. Take one round and roll out into a flat circle. Place a disc of chocolate filling on it and fold the dough over to enclose it. Turn it over so the seam is down and place on a lined baking tray. Repeat for all dough pieces.

3. Let the buns rise (proof) in a draught free place, covered with plastic or a large container so the surface doesn't dry out. It might take an hour or two.

Topping
1. While the buns are proofing, combine finely chopped cocoa nibs, raw sugar and ground cardamom. In a separate bowl, whisk milk, egg and salt together to make egg wash. 

2. Set aside. Preheat your oven to 180C.

3. Once the buns have approximately doubled in size, use a pastry brush to coat the buns with egg wash. Sprinkle the sugar-cocoa nib mixture on.

4. Bake buns for 10 minutes, turn and bake another 2-3 minutes until the buns have a golden brown colour. Allow to cool before eating.











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