Chocolate and cardamom babka buns

Method

1. For the cardamom syrup, bring 100ml water to the boil in a small saucepan with the bashed cardamom pods. Stir in the sugar until dissolved, then gently bubble for 8-10 minutes until lightly syrupy. Remove from the heat and leave to infuse.
2. Gently warm the milk and 40g of the butter in a small pan until the butter melts – don’t let it boil. Put the flours, salt, sugar and yeast in the bowl of a stand mixer and stir to combine. Make a well in the centre, then pour the warm milk and one of the beaten eggs into the well. Mix with a wooden spoon until just combined, then use the dough hook at medium speed for 15 minutes until smooth. The dough will be wet but will stiffen later when kneaded.
3. Turn up the speed slightly and add the remaining butter, 1 tbsp at a time, making sure each addition is incorporated before adding the next. Mix for 5 minutes until the dough is smooth, slightly sticky and elastic. Cover the bowl with cling film and leave to rise at room temperature for 45-60 minutes until nearly doubled in size. Chill for 30 minutes.
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4. Meanwhile, make the filling. Put the butter and sugar in a small pan and heat gently until the butter has melted, then add the remaining ingredients and stir until well combined. Remove from the heat and leave to cool until barely warm. It’s fine if it looks a little grainy.
5. Dust the work surface with flour, then tip out the dough and dust that too. Roll out to a 30cm x 60cm rectangle, moving the dough often to prevent it sticking and dusting with extra flour if necessary. With a short side facing you, spread the filling over the bottom half of the dough, then fold the rest of the dough over the filling and press together gently.
6. Using a sharp knife, cut the dough into strips about 2.5cm wide. Twist the strips of dough into long spirals, then roll around your fingers twice to make a bun shape. Fold the end over the top, then tuck it under the bun to seal.
7. Transfer the twisted bun to a baking sheet lined with non-stick baking paper, then repeat with the remaining strips of dough. Cover loosely with cling film and leave to prove in a warm place for about 30 minutes. When the dough is ready, a slight indentation from your finger will remain after you gently prod the dough.
8. Heat the oven to 180°C/160°C fan/gas 4. Gently brush the top of the buns with the remaining beaten egg, then bake for 20-25 minutes until golden brown and risen. While the buns are warm, strain the cardamom syrup (discard the solids) and brush liberally all over to glaze.