30 mins (plus proving)
- 250g whole milk
- 50g butter
- 500g strong white bread flour
- 40g caster sugar
- 7g fast action dried yeast
- 1 tsp sea salt
- 1 egg, beaten
- 150g chocolate spread at room temperature
- 2 tbsp caster sugar, plus extra to serve
- 2 tsp ground cardamom
- 1 egg, beaten
- 1 tbsp demerara sugar
Warm the milk and butter in a saucepan until the butter melts. Beat with a fork to combine, then set aside to cool to body temperature.
Mix the flour, sugar, yeast and salt in a mixing bowl. Make a well in the middle, then add the beaten egg and lukewarm milk and butter. Combine with a spatula, then move the bowl to the mixer and use the dough hook to knead for 5-6 mins until smooth, shiny and slightly wet to touch. Gently shape the dough into a ball, place in a lightly floured bowl, cover with clingfilm and leave in a warm place to prove for 60 mins. It should double in size.
Lightly flour a clean surface and rolling pin. Tip the dough out, shape it into a rectangle, then use the rolling pin to push the dough to around 40cm x 30cm. It will take a bit of work, but you’ll get there.
Use a palette knife to spread the soft chocolate generously and evenly over the entire surface of the dough. Sprinkle with the caster sugar and ground cardamom – a sieve is useful. Roll the dough tightly along the long edge so that you have a roulade shape, then cut into 12 even pieces with a sharp knife.
You can now either place the swirls in a large muffin tin, or into another baking tin that just fits the swirls if they’re about 1cm apart. Cover with clingfilm and leave in a warm place to prove again for another 45-60 mins.
Heat an oven to 220C. Brush the swirls with the egg wash and sprinkle with demerara sugar. Bake for 25-30 mins, by when the swirls will be springy and golden. These are particularly good when fresh from the oven, sprinkled with a little more caster sugar, perhaps with apricot jam or even some more chocolate spread on the side.
Image: Ed Smith
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