Baby babka buns

Prep 35 min
Total 2 hours 35 min
Makes 12 buns

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3 1/2 cups
all-purpose flour, divided
8-g pkg
quick-rise yeast, about 2 tsp
3/4 cup
hot 2% milk, (120 to 130F)
1/4 cup
unsalted butter, melted
egg yolks, at room temperature
eggs, at room temperature
1/3 cup
granulated sugar
2 tsp


1/2 cup
unsalted butter, at room temperature
1/2 cup
dark chocolate chips, finely chopped
1/3 cup
granulated sugar


1/4 cup
all-purpose flour
2 tbsp
granulated sugar
4 tsp
cold unsalted butter


  • SPRAY the bowl of a stand mixer, fitted with the dough hook, with oil. Add 1 cup flour and yeast. Stir in hot milk, 1/4 cup melted butter, yolks and eggs, 1/3 cup sugar and salt. Beat on high until combined, 1 min. Reduce speed to medium-low and gradually add remaining 2 1/2 cups flour until dough comes together. Increase speed to high and continue beating until dough is smooth, 7 to 8 min. Remove dough hook and scrape dough from side of bowl to form a ball. Cover bowl with a lightly damp kitchen towel. Let stand for 10 min.
  • STIR 1/2 cup butter with chocolate chips and 1/4 cup sugar in a medium bowl until combined.
  • SPRAY a 12-cup muffin pan with oil. Roll dough on a lightly floured surface into a 16 × 18-in. rectangle. Spread chocolate mixture over dough right to the edges. Tightly roll dough in jelly roll fashion (rolling from the short side). Cut into 12 pieces. Lay rounds in muffin cups. Cover with a damp kitchen towel. Let rest 1 hour. Prepare streusel. Sprinkle on babkas, pressing down so it sticks.
  • BAKE in centre of 375F oven until deep golden, about 20 min. Let stand 5 min. Remove to a rack and cool slightly before serving.


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