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.