Inspired by the sweet cherry amaretti I came up with these chocolate hazelnut mounds. They are crunchy on the outside and still a little gooey in the middle. I used dark salted chocolate for this recipe which gave these chocolate hazelnut mounds a special flavour.
I don’t know where I found this recipe, I might have photocopied it somewhere, so please forgive me for not linking it to the original post. While going through a couple of recipes online to see where I might have found the one I am using, I saw that most recipes call for lukewarm milk instead of cold milk, but I stuck with the cold milk.
The dough should be kneaded well for at least 10 minutes but my hand-held mixer is not up to the task, so I tried kneading the dough with my hands. It was a terrible, sticky mess and I gave up. I also hadn’t dissolved the yeast properly, so I was quite curious to see how these buns turned out. While I was writing this and leaving the dough to rise I started feeling sorry for the dough and gave it another try (it hadn’t risen a millimetre yet).
I guess I used another 1 1/2 cups (200g) of flour trying to wrestle the dough under control, but I think it was worth it in the end. It did look a little bit better.
I rolled out the dough into four thinner squares and placed these smaller buns into mini muffin pans and ended up with 48 mini cinnamon buns.
Mix the milk with the yeast and stir until dissolved.
Then add the butter, sugar, salt, cardamom, egg and enough flour to make the dough combine.
Keep the mixer on continuously using the dough hook while adding the flour.
Work the dough for about 10 minutes with a mixer.
Leave to rise (1 to 2 hours) until it’s doubled in size.
Work through the dough with some more flour until the dough stops sticking and can be shaped, then cut the dough in half and roll out the first piece in a rectangular shape (around 18 x 14 inches / 45cm x 35cm).
Spread a generous amount of butter evenly, then sprinkle with cinnamon and sugar.
Roll the piece lengthways so you end up with a long, tight thin roll.
Cut the rolls into about 20 pieces and place each in a muffin pan.
Cover and leave to rise another 1 to 2 hours.
Beat the egg with a pinch of salt and ½ teaspoon of water and brush carefully on the buns.