How To Make Chocolate Babka Buns - The Scran Line
These Chocolate hazelnut Babka buns are a pure delight! These twisty, twirly sweet Jewish buns are packed full of chocolate and toasted hazelnut (cheeky splash of Nutella, or your favourite hazelnut spread) and they’re so easy to make. Perfect weekend treat with your morning coffee!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Buns
275ml - 1 1/4 cups milk
75g - 1/3 cup unsalted butter
1 egg
500g - 3 1/3 cups bread flour (or all-purpose flour)
2 tbsp caster sugar
1 tsp salt
7g instant dry yeast
1 orange, zested
Filling
50g - 1/4 cup chocolate hazelnut spread
40g - 1/4 cup unsalted butter
50g - 1/4 cup dark chocolate
Pinch of salt
2 tbsp cocoa powder
1 tbsp granulated sugar
50g - 1/2 cup hazelnuts, toasted
Buns
Add the milk and butter to a heatproof bowl or jug and microwave for 90 seconds or until the butter is melted. Then add the egg and use a whisk to combine. Set aside.
Add the flour, caster sugar, salt, dry yeast and orange zest into the bowl of a stand mixer and fit with a dough hook. Mix on low speed until well combined. Alternatively, you can use a whisk to combine.
Add the wet ingredients to the dry ingredients while the mixer is on medium low speed. Once the mixture forms a ball of dough, continue mixing for 10-15 minutes. Alternatively, you can knead the dough against your workbench.
Cover the bowl with clingwrap and allow to rest in a warm spot for 1 hour. It will double in size.
Filling
Add all the ingredients to a microwave safe bowl and microwave for 30 seconds at a time until melted. Stir until smooth. Add the toasted and chopped hazelnuts and mix.
Assembly
Preheat your oven to 180°C / 350°F.
Once the dough has risen and doubled in size, take out of the bowl and place on a floured surface. Knead for 30 seconds until you form a smooth ball of dough. Split the dough into 8 pieces. I weighed the dough and then used kitchen scales to split evenly.
Create little dough balls. Then roll each ball into a long shape. Use a rolling pin to flatten into a rectangle shape. Add 1 tbsp of filling on top and then carefully and neatly roll up as shown in the video. Use a large knife to cut each roll in half leaving about 2 centimetres or one inch of the top of the roll uncut. Twirl the two pieces around each other and then tie in a knot. This process can be messy but try not to let it get too messy so there’s a good separation of dough and filling.
Once you’re done tying them all, lay on an oiled baking tray and lightly spray the top with more oil. Cover with plastic wrap and allow to rise for 45 minutes. Once they’ve had a second rising, brush with beaten egg and bake for 20 minutes. Allow to cool for 10 minutes before serving.
Storage
Babka buns can be stored in an airtight container for up to three days. To reheat, simply place in the oven for 10 minutes.
⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:41 - WET INGREDIENTS
01:18 - DRY INGREDIENTS
01:38 - MAKING THE DOUGH
02:14 - TOASTING THE HAZELNUTS
02:27 - HOW TO MAKE THE CHOCOLATE FILLING
04:26 - FINAL RISE
04:35 - BAKING TIME!
04:56 - TIME FOR A TASTE TEST!
#thescranline #babkabuns #baking
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
MORE RECIPES HERE:
http://thescranline.com
FOLLOW ME:
►INSTAGRAM: https://www.instagram.com/TheScranLine/
►FACEBOOK: http://facebook.com/TheScranLine
►PINTEREST: https://au.pinterest.com/TheScranLine/
►TWITTER: http://www.twitter.com/TheScranLine
⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Buns
275ml - 1 1/4 cups milk
75g - 1/3 cup unsalted butter
1 egg
500g - 3 1/3 cups bread flour (or all-purpose flour)
2 tbsp caster sugar
1 tsp salt
7g instant dry yeast
1 orange, zested
Filling
50g - 1/4 cup chocolate hazelnut spread
40g - 1/4 cup unsalted butter
50g - 1/4 cup dark chocolate
Pinch of salt
2 tbsp cocoa powder
1 tbsp granulated sugar
50g - 1/2 cup hazelnuts, toasted
Buns
Add the milk and butter to a heatproof bowl or jug and microwave for 90 seconds or until the butter is melted. Then add the egg and use a whisk to combine. Set aside.
Add the flour, caster sugar, salt, dry yeast and orange zest into the bowl of a stand mixer and fit with a dough hook. Mix on low speed until well combined. Alternatively, you can use a whisk to combine.
Add the wet ingredients to the dry ingredients while the mixer is on medium low speed. Once the mixture forms a ball of dough, continue mixing for 10-15 minutes. Alternatively, you can knead the dough against your workbench.
Cover the bowl with clingwrap and allow to rest in a warm spot for 1 hour. It will double in size.
Filling
Add all the ingredients to a microwave safe bowl and microwave for 30 seconds at a time until melted. Stir until smooth. Add the toasted and chopped hazelnuts and mix.
Assembly
Preheat your oven to 180°C / 350°F.
Once the dough has risen and doubled in size, take out of the bowl and place on a floured surface. Knead for 30 seconds until you form a smooth ball of dough. Split the dough into 8 pieces. I weighed the dough and then used kitchen scales to split evenly.
Create little dough balls. Then roll each ball into a long shape. Use a rolling pin to flatten into a rectangle shape. Add 1 tbsp of filling on top and then carefully and neatly roll up as shown in the video. Use a large knife to cut each roll in half leaving about 2 centimetres or one inch of the top of the roll uncut. Twirl the two pieces around each other and then tie in a knot. This process can be messy but try not to let it get too messy so there’s a good separation of dough and filling.
Once you’re done tying them all, lay on an oiled baking tray and lightly spray the top with more oil. Cover with plastic wrap and allow to rise for 45 minutes. Once they’ve had a second rising, brush with beaten egg and bake for 20 minutes. Allow to cool for 10 minutes before serving.
Storage
Babka buns can be stored in an airtight container for up to three days. To reheat, simply place in the oven for 10 minutes.
⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:41 - WET INGREDIENTS
01:18 - DRY INGREDIENTS
01:38 - MAKING THE DOUGH
02:14 - TOASTING THE HAZELNUTS
02:27 - HOW TO MAKE THE CHOCOLATE FILLING
04:26 - FINAL RISE
04:35 - BAKING TIME!
04:56 - TIME FOR A TASTE TEST!
#thescranline #babkabuns #baking
