Method

• 1.
  Place milk in a small saucepan over low heat and heat gently until just warmed through. Add the yeast and 1 tsp brown sugar, and set aside for 10 minutes or until the mixture is frothy.
• 2.
  Place flour, cardamom, egg, egg yolk, 55g brown sugar, yeast mixture and a pinch of salt in the bowl of a stand mixer with the dough hook. Mix on low for 2 minutes until well combined. Gradually add the butter, a little at a time, waiting until it’s fully incorporated before adding more. Continue to mix on medium-low for 4-5 minutes until dough is soft, elastic and smooth. Transfer to a lightly greased bowl, cover with a damp tea towel, and set aside in a warm place for 1 hour-1 hour 30 minutes until doubled in size.
• 3.
  Meanwhile, to make the filling, place all ingredients in a medium bowl and mix to combine. Set aside.
• 4.
  Once the dough has risen, turn out onto a lightly floured bench and roll out to a 30cm x 55 cm rectangle. Spread chocolate filling over the dough, then fold in half to form a 15cm x 55cm rectangle. Gently roll the dough out to a 20cm x 55cm rectangle (this will help enclose the filling). Cut into 14 strips, 20cm x 4cm. Gently twist the strip, then wrap the dough around itself into a knot, tucking the ends underneath. Place on prepared trays and repeat with remaining dough. Cover buns loosely with plastic wrap and set aside in a warm place for 30-40 minutes until risen by half.
• 5.
  Meanwhile, preheat oven to 180°C. Once the buns have risen, remove the plastic wrap and bake for 20-25 minutes, swapping the trays around halfway, until golden and cooked through.
• 6.
  To make the glaze, place remaining 3/4 cup brown sugar and 1/4 cup (60ml) water in a small saucepan over low heat, stirring until the sugar has dissolved. Bring to a simmer and cook for 2-3 minutes until slightly syrupy. Brush over warm buns, and sprinkle with pearl sugar, if using, to serve.