Chocolate and cardamom babka buns
- March 2018
- Makes 12 buns
- Hands-on time 40 min, oven time 20-25 min, plus rising, proving and chilling
Sugar, spice and all things nice – that’s what these babka buns are made of. Enjoy these twisted treats warm from the oven as a decadent breakfast, or for afternoon tea.
- 17.7g (10.6g saturated)
- 38.3g (22.1g sugars)
This dough is soft and sticky so use a stand mixer if you have one. If not, follow our guide to making brioche by hand at delicious magazine.co.uk/brioche-by-hand.
The butter in step 3 must be at room temperature or it won’t mix in properly. Don’t soften it in the microwave, as warm butter will make the dough greasy.
Let the chocolate filling cool to the point where it’s still fluid (step 4). If it gets too cold it will turn hard, so warm it again gently, stirring over a low heat.
The soft dough will look untidy when shaped, but don’t worry – it’ll look neater after the buns are baked and glazed.
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