Chocolate Babka Swirl Buns

Chocolate Babka Swirl Buns

Individual buns twist rich yeasted dough around a dark chocolate filling.

Total 4 hr 30 min Makes 12 buns Calories 385/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These buns take the classic braided babka loaf and portion it into single-serving spirals with crisp edges and a molten-looking chocolate center. Enriched dough gets a long slow rise for tenderness, then a simple sugar syrup brushed on after baking keeps the tops glossy and soft. Good for a weekend brunch spread or a make-ahead breakfast that reheats well.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup whole milk, warm
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup unsalted butter
  • 1/3 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup water

Method

  1. In a stand mixer bowl, whisk together the flour, sugar, instant yeast, and salt.

  2. Add the eggs, warm milk, softened butter, and vanilla. Mix with the dough hook on low speed until a shaggy dough forms, about 2 minutes.

  3. Increase speed to medium and knead until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 8 minutes.

  4. Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise at room temperature until doubled.

  5. Meanwhile, melt the chocolate and butter together in a small saucepan over low heat, stirring until smooth.

  6. Remove from heat and whisk in the sugar, cocoa powder, and salt until glossy and combined. Let cool to a spreadable consistency, about 15 minutes.

  7. Punch down the risen dough and turn onto a lightly floured surface. Roll into a 12x18-inch rectangle.

  8. Spread the chocolate filling evenly over the dough, leaving a 1/2-inch border on one long edge.

  9. Starting from the filled long edge, roll the dough tightly into a log, ending at the bare edge to seal.

  10. Slice the log crosswise into 12 rounds and place each cut-side up into a greased muffin pan or on a parchment-lined baking sheet spaced apart.

  11. Cover loosely and let the buns rise until puffy, about 45 minutes.

  12. Preheat the oven to 350°F.

  13. Bake until the buns are deep golden brown and the filling is set, 20 to 25 minutes.

  14. While the buns bake, combine the sugar and water in a small saucepan and simmer until the sugar dissolves, about 3 minutes, to make a simple syrup.

  15. Brush the warm buns generously with the syrup as soon as they come out of the oven.

  16. Let cool in the pan for 10 minutes before transferring to a rack to cool slightly more before serving.

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Chocolate Babka Swirl Buns

These buns take the classic braided babka loaf and portion it into single-serving spirals with crisp edges and a molten-looking chocolate center. Enriched dough gets a long slow rise for tenderness, then a simple sugar syrup brushed on after baking keeps the tops glossy and soft. Good for a weekend brunch spread or a make-ahead breakfast that reheats well.

4 hr 30 min 12 buns 385 cal

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup whole milk, warm
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup unsalted butter
  • 1/3 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup water

Method

  1. 1

    In a stand mixer bowl, whisk together the flour, sugar, instant yeast, and salt.

  2. 2

    Add the eggs, warm milk, softened butter, and vanilla. Mix with the dough hook on low speed until a shaggy dough forms, about 2 minutes.

  3. 3

    Increase speed to medium and knead until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 8 minutes.

  4. 4

    Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise at room temperature until doubled.

  5. 5

    Meanwhile, melt the chocolate and butter together in a small saucepan over low heat, stirring until smooth.

  6. 6

    Remove from heat and whisk in the sugar, cocoa powder, and salt until glossy and combined. Let cool to a spreadable consistency, about 15 minutes.

  7. 7

    Punch down the risen dough and turn onto a lightly floured surface. Roll into a 12x18-inch rectangle.

  8. 8

    Spread the chocolate filling evenly over the dough, leaving a 1/2-inch border on one long edge.

  9. 9

    Starting from the filled long edge, roll the dough tightly into a log, ending at the bare edge to seal.

  10. 10

    Slice the log crosswise into 12 rounds and place each cut-side up into a greased muffin pan or on a parchment-lined baking sheet spaced apart.

  11. 11

    Cover loosely and let the buns rise until puffy, about 45 minutes.

  12. 12

    Preheat the oven to 350°F.

  13. 13

    Bake until the buns are deep golden brown and the filling is set, 20 to 25 minutes.

  14. 14

    While the buns bake, combine the sugar and water in a small saucepan and simmer until the sugar dissolves, about 3 minutes, to make a simple syrup.

  15. 15

    Brush the warm buns generously with the syrup as soon as they come out of the oven.

  16. 16

    Let cool in the pan for 10 minutes before transferring to a rack to cool slightly more before serving.