Chocolate Cardamom Buns Recipe – Easy Indian-Style Baking

Last Updated on 2 months by Neha Deshmukh

Chocolate Cardamom Buns Recipe – Easy Indian-Style Baking

Hey everyone! If you’re anything like me, the smell of freshly baked bread is pure magic. And these Chocolate Cardamom Buns? They take that magic to a whole new level. I first made these during a particularly chilly December, and they instantly became a family favorite. The warm cardamom spice combined with rich chocolate is just… chef’s kiss. They’re a little bit of effort, but trust me, every bite is worth it!

Why You’ll Love This Recipe

These aren’t your average chocolate buns. We’re bringing in the beautiful warmth of Indian spices – specifically, cardamom – to create something truly special. They’re soft, fluffy, and bursting with flavor. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. Think of them as a hug in bun form!

Ingredients

Here’s what you’ll need to create these delightful buns:

• 250g All-purpose flour
• 37.5g Imperial pure cane sugar
• 7.5g SAF Gold yeast
• 5g Salt
• 50g Unsalted butter
• 0.5 cup Milk
• 0.5 teaspoon Ground cardamom
• 0.5 Egg
• 169.5g Semi-sweet baking chocolate
• Pearl sugar (optional)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my little kitchen secrets:

• SAF Gold Yeast: This is my go-to yeast for baking. It’s super reliable and gives a lovely rise. You can find it online or at most baking supply stores.
• Cardamom: Oh, cardamom! This spice is a cornerstone of Indian baking and cooking. Its floral, slightly citrusy notes add such a beautiful complexity. We use ground cardamom here for convenience, but freshly ground is even better if you have the time. It’s been used in Indian desserts for centuries – think of the fragrant kheer or the delicate flavors in a gulab jamun!
• Pearl Sugar: This is a Scandinavian touch! It adds a lovely crunch and visual appeal. It’s totally optional, though. If you can’t find it, a sprinkle of granulated sugar works just fine.
• Butter: I always use unsalted butter in my baking so I can control the salt level. If you only have salted butter, just reduce the amount of salt in the recipe by a pinch.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s create a yeast slurry. In a small bowl, mix the yeast with a little flour and milk. Give it a gentle stir and let it sit for about 5-10 minutes until it gets frothy. This tells us the yeast is alive and kicking!
2. In a larger bowl, combine the remaining flour, sugar, salt, melted butter, half an egg, and cardamom. Add the yeast slurry to the dry ingredients.
3. Mix everything together until it forms a smooth dough. It might be a little sticky at first, that’s okay!
4. Let the dough rest for about 5 minutes, then knead it again on a lightly floured surface until it’s soft and smooth. This develops the gluten and gives the buns their lovely texture.
5. Transfer the dough to an oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 45 minutes, or until it has doubled in size.
6. While the dough is rising, chop the semi-sweet baking chocolate into small pieces.
7. Once the dough has doubled, gently punch it down to release the air. Divide the dough into 10 equal pieces.
8. Flatten each piece of dough into a small circle. Place a generous spoonful of chopped chocolate in the center, then gather the edges of the dough and pinch them together to form a smooth ball.
9. Place the stuffed buns on a baking sheet lined with parchment paper. Cover them loosely and let them rise for another 30 minutes.
10. Preheat your oven to 350°F (175°C). Brush the buns with an egg wash (just whisk an egg with a tablespoon of water) and sprinkle with pearl sugar, if using.
11. Bake for 19-20 minutes, or until the buns are golden brown and sound hollow when tapped.
12. Let them cool slightly on the baking sheet before serving. They’re best enjoyed slightly warm!

Expert Tips

• Don’t overknead the dough! Overkneading can result in tough buns.
• Make sure your milk isn’t too hot when activating the yeast, or it will kill it. Lukewarm is perfect.
• If you live in a cold climate, you might need to let the dough rise for a longer period.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a good quality plant-based butter and the milk for almond or soy milk.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the liquid slightly. My friend, Priya, swears by Bob’s Red Mill 1-to-1 Gluten Free Baking Flour for this!
• Spice Level: If you really love cardamom, feel free to increase the amount to 3/4 or even 1 teaspoon.
• Festival Adaptations: These are perfect for Christmas or New Year’s! You could add a touch of orange zest to the dough for a festive flavor.

Serving Suggestions

These buns are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They also make a lovely addition to a brunch spread.

Storage Instructions

Store leftover buns in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month. Just wrap them tightly in plastic wrap and then place them in a freezer bag. Reheat in the oven or microwave.

FAQs

Let’s answer some common questions:

• What type of flour works best for these buns? All-purpose flour is perfect!
• Can I make the dough ahead of time? Yes, you can! Let the dough rise once, then punch it down and store it in the refrigerator for up to 24 hours. Bring it to room temperature before shaping and baking.
• Can I use dark chocolate instead of semi-sweet? Absolutely! Dark chocolate will give the buns a richer, more intense flavor.
• What is pearl sugar and can I substitute it? Pearl sugar is a coarse sugar that adds a lovely crunch. You can substitute it with granulated sugar, but it won’t have the same texture.
• How do I know when the buns are fully baked? The buns should be golden brown and sound hollow when tapped on the bottom.

Enjoy baking (and eating!) these delicious Chocolate Cardamom Buns. I hope they bring a little bit of joy to your kitchen! Let me know how they turn out in the comments below.