This gluten free cake is a chocolate heaven, but you have to like your chocolate super dark!
Makes 40 buns
Crumble the yeast into a bowl. Add some of the tepid milk, and stir until the yeast is dissolved. Add the rest of the milk, half of the flour and both of the eggs. Leave to proof, covered, for one hour.
Add the rest of the flour, the sugar, salt, cardamom and butter. Work into a smooth and silky dough. Here's when you might need a bit more flour. Transfer the dough to a clean bowl, cover and leave to proof for 30 minutes.
Divide the dough into two. Roll out each part to a large rectangle. Spread with butter, and sprinkle with sugar and cinnamon. Roll each rectangle into a tight roll, starting at the long edge, and cut each roll into about 20 pieces. Place each piece in a paper cup on a baking sheet (covered with parchment paper so you won't end up with a mess), cover and leave to proof for 30 minutes.
Beat the egg with a pinch of salt and 1/2 tsp of water, and brush this carefully on the buns. Finish by a light sprinkling of pearl sugar.
Bake at 250°C for 6-8 minutes, until they're as golden as you like them.