I’m obsessed with babka but I often find that I’m ALL about the crispy top and sort of meh about the doughy middle. That’s why I took all the elements of a gorgeous chocolatey babka braid and made it into BUNS!
The buns are sort of like cardamom buns in their texture – sticky and crispy with a delicate pull-apart dough. The chocolate filling is deep and dark and nutty.
These, my friends, will change your coffee break forever!
Leaving a few centimetres at the top, slice a long split down the centre of each strip, making sure the two sides stay connected by the folded edge. It should look like a pair of trousers.
Take the two “legs” of the trousers and twist them outwards at least four times. You should now have two very twisty trouser legs with a sliver of chocolate filling visible through the centre of each layer.
Pull one leg upwards and tuck it under the folded “waistband” of the trousers. Pull the other leg upwards and over. You can be quite messy here, the shape isn’t super important. Just make sure the dough forms a nice tight mess of strips, with the ends of the strips tucked under.
Place the buns on a greaseproof lined tray, cover with a tea towel and prepare the other half of the dough in the same way. Once done, leave both trays to prove a second time for another 40-50 minutes. Halfway through proving, preheat the oven to 170c
Mix the egg wash ingredients together and brush it over the proved buns.
Place in the oven for 20-25 minutes or until golden brown and crisp around the edges.
While baking, put the glaze ingredients in a small saucepan and bring to a simmer over medium low heat. Simmer for around five minutes until you have a nicely thickened glaze.
Once the buns are baked, glaze immediately with a pastry brush and leave to cool for ten minutes before serving.
Serve with a good cup of coffee!