CHOCOLATE SWIRL BUNS (BABKA BUNS)
Steps:
- Make the dough in bread machine. It will be a very soft dough. Meanwhile, prepare filling: If your chocolate is in large bars, roughly chop it. Then, you can let a food processor do the rest of the work, pulsing the chopped chocolate with the salt, sugar, and cinnamon (if using) until the chocolate is very finely chopped with some parts almost powdery. Add butter and pulse machine until itâs distributed throughout the chocolate. Set aside. Generously butter a standard 12-muffin tin; set aside. Form buns: Once dough is doubled, turn it out onto a well-floured surface and gently deflate it with floured hands. Let it rest for another 5 minutes. Once rested, roll dough into a large, large rectangle. The short sides should be a scant 11 to 12 inches. The other side can be as loooong as you can roll it. The longer you can make it â I got mine to 20 inches before I ran out of counter space â the more dramatic and swirled your buns will be. Sprinkle the filling evenly over the doughâs surface. Itâll be clumpy and uneven and probably look like thereâs too much chocolate for the volume of dough; just do your best. Tightly roll the dough back over the filling from one short end to the other, forming a 12 to 13-inch log. (Yes, it always magically grows because the dough is soft.) With a sharp serrated knife, gently saw 1-inch segments off the log and place each in a prepared muffin cup. Loosely cover buns with plastic wrap or a lint-free towel and let them rise for another 30 minutes. Meanwhile, preheat your oven to 350°F (180°C). Bake buns for 15 to 20 minutes, until puffed and brown. If you have an instant read thermometer, you can take the buns out when it reads 185 to 190 degrees in the middle of each bun.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love