Chocolate Kanelbullar

Directions

1. Set proofer to 90° and use neutral oil to line inside of an heat safe bowl, make sure there are no dry spots on the bottom and 2/3rd of the sides of the bowl for when dough rises. Combine milk and butter in a small saucepan. Heat over medium-low heat, stirring frequently to melt the butter, until the mixture reaches 110°F. Once warmed remove from heat, set aside.
2. In a large mixing bowl sift in flour, salt, cardamom, and set aside. In a standing mixer with paddle attachment mix the sugar and yeast. When combined pour in milk mixture and set on low speed. Pause mixer, as needed, to incorporate flour mixture (I add in 3 separate batches). Use splash guard when beginning on low setting with flour mixture (about 2 minutes) and gradually increase to medium-high setting, stir until the dough begins to form and is tacky when touched but does not overly stick when you press it (about 5-7 minutes on medium-high).
3. Turn the dough out onto a well floured surface and knead until the dough is smooth and soft, about 5-7 minutes, it will have a slight elastic quality when pulled. Place in the oiled bowl and set in proofer or set aside in a warm spot for the dough to rise for about 2 hours or until dough doubles in size.
4. While dough is proofing, stir together the filling ingredients in a medium mixing bowl until evenly combined. Set aside, maintain at room temperature until dough has proofed.
5. Remove dough from proofing drawer or warm spot and turn it out onto a large, well floured work surface, using a soft spatula or scraper as needed. Use a floured rolling pin to roll the dough into a large rectangle (about 12"x24"). Carefully and evenly spread the filling mixture across the middle 1/3rd surface of the dough, leaving about 1/4" space from the top and bottom border. Then fold the left third of the dough in towards the center, over the mixture covered section. Use remaining 1/2 of the filling mixture to cover the 1/3rd of dough that has been folded over the middle dough and filling mix, leaving about 1/4" space from the boarder. Fold the right third of the dough over that towards the center, like you’re folding a business letter. Gently run the rolling pin over the dough to press out any big bubbles. Then roll the dough out a bit more so that it forms about an 15" x 12" rectangle.
6. Using a pizza or pastry cutter slice off 1/4" of the top, bottom, and sides of dough, discard scraps or keep the longer strips to practice if making knots. Cut the remaining dough into even long strips (about 1.5" wide). Dough can be rolled into a spiral (like a cinnamon roll) with the end tucked under to secure loose or try a simple or elaborate knot. The cocoa powder will stick to the dough, so try out your knot before using the dough! Transfer the dough to a large parchment-covered and sprayed, baking sheet, and repeat with the remaining dough strips, leaving at least 2 inches between each bun.
7. Heat the oven to 375°F. Combine egg yolk with about a tablespoon water to create egg wash. Brush each bun with the egg wash before transferring to the over. Sprinkle pearl sugar or almonds on each bun, if desired, before baking. Bake 15-18 minutes or until desired level of golden-brown. Remove from the oven and let buns continue to set for at least 2 minutes before you transfer to a wire rack to continue to cool. Serve warm or at room temperature. Store in an airtight container at room temperature up to 3 days and up to 3 weeks if refrigerated.