Spelt chocolate & cardamom rolls

Name: Spelt chocolate & cardamom rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: 75 Président Butter Slightly Salted, melted; 250 ml semi-skimmed milk; 1 tbsp vegetable oil, plus extra for oiling; 1 British Blacktail Free Range Medium Egg; 500 g Sharpham Park Organic White Spelt Flour, plus extra for kneading; 1 tsp fine salt; 75 g light brown soft sugar; 2 tsp Allinson’s Easy Bake Yeast

Spelt flour gives these rolls a nuanced flavour and also a lovely golden colour to the dough. That’s morning coffee sorted. Add finely chopped pistachios to the filling and on top if you have some.

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Vegetarian

Makes12
CourseSnack
Prepare30 mins
Cook25 mins
Total time55 mins
PlusPreparation time 30 minutes + proving and cooling

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75 Président Butter Slightly Salted, melted
250ml semi-skimmed milk
1 tbsp vegetable oil, plus extra for oiling
1 British Blacktail Free Range Medium Egg
500g Sharpham Park Organic White Spelt Flour, plus extra for kneading
1 tsp fine salt
75g light brown soft sugar
2 tsp Allinson’s Easy Bake Yeast

For the filling and topping

125g light brown soft sugar, plus 2 tbsp
125g Président Butter Slightly Salted, softened, plus some for the tin
100g bar Menier Swiss Dark Chocolate, finely chopped
10 cardamom pods, crushed to release the seeds

While still warm, whisk together the melted butter with the milk, then the oil and egg. Mix the dry ingredients in a large bowl. Stir in the liquid to make a shaggy dough. Set aside for 30 minutes
Using a little flour, knead the dough for 3 minutes, until smooth. Put into a large, oiled bowl and cover with a damp tea towel. Leave to rise in a warm spot for 1 hour, until doubled in size.
For the filling, beat 125g soft sugar into the butter with a wooden spoon, then work in the chocolate. Crush the cardamom seeds with 2 tbsp sugar using a pestle and mortar, then add 1 tbsp to the filling.
Roll the dough to a rectangle about 30x40cm, spread with the filling and roll up tightly from 1 of the long sides. Trim the ends, slice into 12 rolls and space out in a buttered 33x23cm baking tin. Cover and leave to rise for 20-30 minutes (or chill overnight).
Preheat the oven to 180ºC, gas mark 4. Bake for 20-25 minutes, or until risen and deep golden. Scatter with the last of the cardamom sugar while hot. Cool in the tin, then serve on the day of baking.

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