Chocolate Babka Buns

Fluffy brioche-style dough, rolled thin and stuffed with the traditional cocoa-sugar-butter rugelach filling. Baked in heavy cream for extra moisture and tenderness, and soaked in a sugar syrup for sweet, sticky, chocolatey buns.

Ingredients:

• For the dough:
  • 280 grams all-purpose flour
  • 1 and 1/2 teaspoons instant yeast
  • 20 grams white sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 120 grams whole milk
  • 40 grams neutral oil (such as sunflower or avocado)
  • 1 tsp vanilla bean paste (optional)
• For the cocoa filling:
  • 85 grams unsalted butter, melted
  • 65 grams cocoa powder
  • 140 grams granulated white sugar
  • Pinch of salt
  • 50 grams heavy cream, for pouring on top
• For the sugar syrup
  • 80 grams water
  • 80 grams granulated white sugar

Instructions:

1. Make the dough: Place all the dough ingredients in the bowl of a stand mixer fitted with the hook attachment. Knead on low-medium speed for 12-15 minutes, until a sticky but uniform dough forms. This can be done by hand, but will take longer – start by mixing all the ingredients with a spoon, cover and let sit for 30 minutes, and then start kneading in the bowl. Once it comes together, move to a clean surface and continue kneading until smooth. Cover the dough and let rise for about an hour.
2. Make the filling: While the dough is rising, combine the melted butter, cocoa, sugar, and salt in a bowl until a smooth paste has formed.
3. Assemble: Roll the dough out onto a lightly floured surface into a large rectangle (about 40×50 cm). Spread half the filling evenly across the dough. Fold the dough in half. Roll the dough out again to the same large rectangle. Roll the dough up (like you would cinnamon rolls). Cut into about 15 buns and place in a large parchment lined baking pan.
4. Let the buns rise, covered, for 30-40 minutes, or until they’ve puffed up slightly. Heat your oven to 180 Celsius (350 Farhenheit).
5. Pour the heavy cream evenly over the buns.
6. Bake for 20-30 minutes, or until lightly golden and a toothpick comes out free of dough (but likely covered in chocolate). Don’t overbake these, or they’ll be dry.
7. Make the syrup: While the buns are baking, place the sugar and water in a small saucepan and cook on low heat for a few minutes, or until the sugar has dissolved. When the buns are done baking, pour the syrup over the buns (its fine for both the syrup and the buns to be hot at this step!)
8. Let cool slightly, and enjoy! These chocolate babka buns are best fresh, but can be stored, tightly wrapped, at room temperature for a day, or frozen for longer storage. Gently reheated in the microwave, they’re incredible.

Notes:

• Shaping: Instead of shaping these as written, you can also shape it like a traditional babka – it will need a longer rising time and longer in the oven. If the babka browns too much on top before being fully baked, cover with foil and continue baking.
• Filling: This filling is similar to the traditional rugelach and babkas I grew up eating, but it is very flexible and can be changed to your tastes – reduce the sugar for a more bittersweet cocoa flavor, add chopped nuts, cinnamon, or chocolate chips!
• Heavy cream: Pouring heavy cream over the babka buns before baking makes them extra soft and moist, and creates a delightful chocolatey goo on the bottom of the buns, but is definitely optional.