Ingredients
Scale
For the buns:
- 21 grams of active dry yeast (3 packets)
- 2 cups of lukewarm milk (105 degrees is ideal)
- 1 egg
- 7 cups of bread flour
- 1/2 cup sugar
- 2 tsp ground cardamom
- 1/2 tsp salt
- 2/3 cup soft butter
For the filling:
- 7/8 cup (200g) soft butter
- 1 1/4 sugar
- 2 tsp ground cardamom
- 3 tsp bourbon
- 4 tsp cocoa powder
- 1 egg beaten for wash
Instructions
For the buns:
- In a bowl attached to a stand mixer with the hook attachment, pour the yeast into the warm milk and let it dissolve for about 5 minutes. Stir to fully incorporate the yeast.
- Add the egg, flour, sugar, cardamom, and salt and mix until a dough forms around the hook. Add the butter and let is mix into the dough. Remove form the bowl and knead well on a well-floured surface. Put the dough in a blow and cover with a dish towel and let rise until it's doubled in size (1-2 hours).
For the filling:
- Combine all the ingredients except the egg in a mixing bowl attached to a stand mixer with the paddle attachment and mix until combined.
For the assembly:
- Split the dough in half and put on a well-floured surface. Roll out into a 12 x 16-inch rectangle, spread the filling mixture over the half of the dough lengthwise. Fold the plain dough over the filled dough, then cut lengthwise in 3/4 inch lines.
- Wrap each piece around two of your fingers twice to create a roll then loop the remaining length around the top twice, tucking the end underneath.
- Set the knots on a baking sheet covered in parchment and let rest for 30 minutes. They will grow quite a bit resting and in the oven, so leave enough space between each knot. Once risen, brush the beaten egg over the buns.
- Bake at 350 degrees for 20-25 minutes.