Make the dough:

1. Remove butter from the fridge, and allow it to soften at room temp for about 30-45 minutes. 
2. Mix the yeast and warm non-dairy milk until the yeast has dissolved. Set it aside for 10 minutes to bloom. 
3. In the bowl of a stand mixer, combine the bread flour, salt, sugar, and cardamom. 
4. When your yeast mixture is bubbly and foamy, add it to the bowl with the dry ingredients. 
5. With the dough hook attachment, mix on low for 5 minutes, until a shaggy dough has formed. Scraping down the sides of the bowl if needed.
6. As the dough continues to knead, add the softened butter, one tablespoon at a time until it has fully incorporated in the dough. 
7. Increase the speed to 2, and let the dough knead for another 10-12 minutes. You should get a soft and supple dough, that bounces back as you lightly press on it. 
8. Remove the dough from the bowl and tuck the ends of the dough underneath itself. Transfer it to a work surface and lightly knead it to a get smooth top. Then using your hands to move the dough into a circle, using your pinky fingers to encourage the dough to tuck into itself. 
9. Lightly grease the same bowl, and place the dough inside. Cover with a damp cloth and set it in a warm spot. Allow it to rise for 1 ½ – 2 hours, or until doubled in size.

Make the chocolate spread:

1. Meanwhile, chop up the Baker’s chocolate into smaller pieces. This will help the melting process go by a little more quickly. Place it in a microwavable safe bowl, and add 5 tablespoons of butter. 
2. Place the chocolate and butter in the microwave, and heat it up every 15 seconds, stirring in between, until it has completed melted. 
3. Whisk in the brown sugar and cardamom until fully incorporated and smooth. Place it in the fridge until ready to use. 

Make the simple syrup:

1. Add water and sugar in a small saucepan over medium heat. Stir until sugar has dissolved.
2. Let the syrup come to a simmer. Remove from heat, set it aside, and allow it to cool. 

Assembly & baking:

1. When the dough has doubled in size, punch down the dough to release the gas. Transfer the dough to a lightly floured work surface. Lightly pull the dough to encourage it to a square shape.  
2. With a rolling pin flatten the dough into a rough 20×20 inch square. Turn the dough after every few rolls, and if you notice the dough sticking too much to the work surface gently flap the top and bottom dough and continue rolling.  
3. When you get a rough square, do one more gentle, so that the dough doesn’t stick to the surface. 
4. Remove the chocolate spread from the fridge. Spread it across the surface of the dough. Leaving at least ½ inch of the edge bare.  
5. Take the bottom of the dough and bring it up halfway. Gently press over the fold to release any trapped air. Take the top half and fold it over, and press out any trapped air.
6. With a ruler, measure and score 12 equal spaces. It should be at least 1 ½ inches in between. Take a sharp knife and cut the rough edges on both sides. Then cut over the score lines.
7. Working with one strip of dough at a time, cut two slits leaving a ¼ inch uncut at the top. Braid the pieces and pinch at the ends. From the top roll down the braid and place it in a cupcake pan. Repeat for every strip of dough.
8. Cover the pan with a damp towel, and set it in a warm spot. Allow it to proof for 30-45 minutes until it has noticeably doubled in size.
9. Meanwhile, preheat the oven to 350°F.
10. Bake the knots for 20-25 minutes or until the tops are golden brown. 
11. Remove from the oven, and while they are still hot brush the simple syrup over each one, you want the syrup to soak into the bread knots. Let the knots cool for 15 minutes in the pan. Then transfer them to a cooling rack to cool completely. Serve and enjoy!