- For the dough
- 120g (4oz) unsalted butter, softened, plus extra for greasing
- 150g (5½oz) caster sugar
- 1½ oranges, finely grated zest only
- 4 green cardamom pods, seeds only, ground
- 1½ tsp salt flakes, ground
- 330ml (11fl oz) full-fat milk, at room temperature
- 90g (3¼oz) 0%-fat Greek strained yoghurt
- 700g/1lb (9oz) strong white flour, plus extra for dusting
- 12g (⅓oz) fast-action yeast
- For the filling
- 115g (4oz) dark chocolate (80% cocoa solids), roughly chopped
- 75g (2½oz) ground almonds
- 75g (2½oz) flaked almonds
- ¾ tsp cocoa powder
- ⅔ bird’s-eye chilli, finely chopped and seeds removed
- ¾ tsp ground ginger
- ¾ tsp ground cinnamon
- large pinch freshly grated nutmeg
- To finish
- 1 free-range egg, lightly beaten
- 1 tbsp cacao nibs
- For the dough, in the bowl of a freestanding mixer cream the butter, sugar, orange zest, cardamom and salt until pale and fluffy.
- Mix the milk and yoghurt together, then warm until it reaches body temperature or 98.7F if using a food thermometer. In a separate bowl, mix the flour with the yeast. Slowly mix the milk mixture into the butter mixture. If it curdles, add a little of the flour mixture, then go back to adding the milk.
- Change the attachment on the mixer to a dough hook, then tip the flour on top of the wet ingredients and knead on a low speed until combined. Increase the speed to medium and knead for 10 minutes.
- Transfer the dough to a large greased bowl and cover with cling film. Leave to prove in a warm place for 45 minutes.
- For the filling, in a food processor combine the chocolate, both kinds of almonds, cocoa powder, chilli and spices. Pulse until it forms the consistency of breadcrumbs.
- Grease a 12x8x2½in baking tray and line with greased baking parchment.
- Flour the work surface and tip the dough out onto it. Cut away a third of the dough and set aside. Stretch the remaining dough into a rectangle approximately 16x8in.
- Cover the dough with two-thirds of the filling mixture, leaving a ½in gap at the long edge closest to you. Tightly roll up the dough starting with the long edge which is farthest away from you. Use the ½in strip (that is not covered with filling) to seal the join. Cut the roll into twelve 1¼in-thick slices and place on the prepared tray.
- Stretch out the remaining dough into a 4x12in rectangle. Cover with the remaining filling, leaving a ½in gap at the long edge closest to you. Cut into six 1½in thick slices and use them to fill the gaps between the larger rolls. Place in a warm place to prove for a further 20 minutes.
- Preheat the oven to 350F.
- To finish, brush the top of the buns with beaten egg and sprinkle with cocoa nibs. Bake in the middle of the oven for 30-40 minutes.
- Remove from the baking tray and set aside to cool on a wire rack.
For this recipe you will need a freestanding mixer with a dough hook, a food thermometer, a food processor and a 12x8x2½in baking tray.
Note: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.