Babka Twists
These delicious babka buns make for the perfect cozy morning treat. They are filled with a coco cinnamon spread, brown sugar, and mini chocolate chips.
Time: 2 hours 45 min | Difficulty: 3/5 | Servings: 12
Ingredients:
The Dough
1-¼ cups whole milk
6 tbsp unsalted butter (¾ stick)
1 large egg
4 cups of all-purpose flour
2 tbsp sugar
1 tsp salt
7 g instant dry yeast, 1 packet
The Filling
1-¼ stick of butter
3 tsp cocoa powder
1 tsp cinnamon
⅓ cup soft brown sugar - about 1 heaping tsp per bun
⅓ cup mini chocolate chips - about 1 heaping tsp per bun
The Toppings
1 egg, for egg wash
Powdered sugar, optional
Directions:
Add milk and butter in a medium microwave safe bowl. Microwave for 90 seconds (alternatively, you can warm them on the stove until the butter has melted and is incorporated). Add egg, mix and set aside. In a separate large bowl, mix your dry ingredients (flour, sugar, salt, and instant dry yeast). Add your wet ingredients and mix until a dough starts to form.
Place dough on a floured surface and knead by hand for 10 minutes or using a stand mixer for 6-8 minutes. It will start out sticky, but will turn into a smooth ball that will spring back when poked leaving a slight indent. Place in a greased bowl, cover and let rise for 45-120 minutes, until doubled in size. Time will depend on how warm your space is.
While your dough is rising, mix together your butter, cocoa powder, and cinnamon for your filling.
Once your dough has doubled, punch down your dough and cut into 12 pieces using a dough cutter. Roll out pieces.
Spread cocoa butter. Sprinkle with brown sugar (about 1 heaping tsp per bun) and spread into the butter. Sprinkle with mini chocolate chips (also about 1 heaping tsp per bun).
Roll dough like you would a cinnamon roll (longways) and then cut down the middle leaving a small piece attached at the top. Delicately twist the dough until completely braided. Take each end to form a circle, and tie the dough in a knot, making sure both loose ends end up on the bottom of the bun. Repeat for all rolls and let rise for another 40 minutes.
Top with an egg wash (1 egg + 1 tbsp of milk or water) and bake for 20-22 minutes. Serve and enjoy!
