epicurious4.7
Salted Tahini-Chocolate Babka Buns
Babka meet cinnamon buns in this buttery yeasted loaf that gets swirled with gooey chocolate and drizzled with tahini, which keeps it from getting too sweet.
👥 12 Servings👤 Eden Grinshpan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●spatula
- ●pot
- ●baking sheet
- ●oven
- ●whisk
📝 Preparation Steps
1
Make the dough: In a small saucepan, warm the milk over medium heat until it’s almost hot, or just about body temperature, 1 to ⏱️ 2 minutes. (Take care not to get the milk too hot or it will kill the yeast!) In a small bowl, stir together the milk and yeast and let it sit for at least ⏱️ 10 minutes, until foamy.
2
In a stand mixer fitted with the dough hook, combine the flour, sugar, and salt. Mix briefly on low speed to combine. Add the milk-yeast mixture, eggs, vanilla, orange zest, and lemon zest and mix until combined. You may want to occasionally stop the mixer and use a spatula to scrape down the sides and bottom of the bowl to make sure all of the ingredients are mixed in. Continue mixing until the dough has come together and is smooth.
large eggs4
3
With the mixer running, begin adding the butter 1 tablespoon at a time, waiting to add more until the last tablespoon is fully incorporated. Mix on medium speed until the dough is still a bit sticky but holds together, 10 to ⏱️ 15 minutes.
4
Turn the dough out onto a floured work surface. Sprinkle the top of the dough with more flour and knead until it is smooth and not quite as tacky as it was before, 3 to ⏱️ 5 minutes. Place the dough in a large bowl greased with butter and cover with plastic wrap. You can proof the dough one of two ways: in the fridge overnight (which makes it so much easier to roll out and fill; it will double in size) or in a warm place for ⏱️ 1 hour ⏱️ 30 minutes or until it doubles in size.
5
Make the tahini-chocolate filling: In a medium pot, bring 1 to 2 inches of water to a simmer over medium-high heat. Set a heatproof bowl over the pot (make sure it’s not touching the water) and add 1½ cups of the chocolate and the butter. Allow the chocolate and butter to melt completely, stirring occasionally, about ⏱️ 6 minutes. Remove the bowl from the heat and fold in the tahini, salt, and cinnamon. Place the filling in the fridge to cool for ⏱️ 20 minutes.
6
Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
7
Turn the dough out onto a clean floured work surface. You have to work quickly here: Roll it out into a rectangle that’s about ¼ inch thick. Spread the cooled melted chocolate mixture all over the dough, covering the surface as evenly as possible. Then sprinkle the remaining ½ cup chopped chocolate over the top. Starting from a long side, roll the dough tightly. Slice the roll crosswise into 12 equal pieces and arrange them on the prepared baking sheet cut-sides up. Cover the buns with a damp towel and proof in a warm environment for ⏱️ 20 minutes. (Near your warming oven is great—but not on top of it!)
8
Bake the buns: Uncover the buns and bake until the dough is firm and set on the outside, 20 to ⏱️ 30 minutes.
9
Make the salted sugar glaze: In a small pot, combine the cream, butter, brown sugar, and salt. Set over medium heat and whisk the mixture occasionally as it melts. The moment it reaches a simmer, remove the pot from the heat. Immediately drizzle half over the warm buns, which will ensure that it soaks in. Serve the rest of the glaze on the side for dipping.
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