Chocolate Babka Buns - Fresh Bean Bakery

Ingredients

Tangzhong

20 g bread flour (2 tbsp. + 2 tsp.)
80 g whole milk (2 ⅔ oz.)

Brioche Dough

200 g bread flour (1 ⅔ c.)
1 tbsp. granulated sugar
1 ¼ tsp. active dry yeast
1 tsp. salt
56 g unsalted butter room temperature (4 tbsp.)
1 egg room temperature
70 g whole milk (2 ⅓ oz.)

Chocolate Filling

115 g semi-sweet chocolate baking bar or chips (⅔ c.)
75 g unsalted butter (5 ⅓ tbsp.)
40 g powdered sugar (⅓ c.)
24 g dutch-processed cocoa powder (¼ c.)

Egg Wash

1 egg
30 g whole milk (2 tbsp.)

Simple Syrup

1 tbsp. granulated sugar
1 tbsp. water

Instructions

Tangzhong

In a small saucepan over medium heat, continuously stir together the flour and milk until the mixture and thickens into a thick slurry. Take off the heat and set aside. Alternatively, whisk together the flour and milk in a microwave safe bowl. Microwave in 30 second intervals, stirring after each, until the mixture becomes a thick slurry.

Brioche Dough

Add the flour, sugar, yeast, salt, butter, egg, milk, and tangzhong mixture to the bowl of a stand mixer fitted with the dough hook attachment.
Knead the mixture on medium speed for ~15-20 minutes. The dough is ready when it is no longer sticking to the sides or bottom of the bowl, and passes the windowpane test.*
Once the dough is done kneading, shape the dough into a ball and place it back into the mixing bowl. Cover the mixing bowl with plastic wrap, and place it in a warm area to rise until doubled in size (~1 hr.)**

Chocolate Filling

Once the dough has doubled in size, make the chocolate filling. Add the chocolate and butter to a medium-sized mixing bowl and microwave it in 20-second intervals, stirring after each, until the mixture is melted and smooth.
Add in the powdered sugar and cocoa powder and mix until well combined.
Lightly punch down on the dough to release the air in it. Transfer the dough to a clean and lightly floured surface, then roll it out to a 18″ x 12″ (45 x 30 cm) rectangle. If the dough keeps springing back a lot while rolling it out, let it rest for 5 minutes before rolling it again.
Place dollops of the chocolate filling on top of the dough, then spread it out into an even layer.
Fold the dough into thirds from the longer side by bringing the dough from the top down ~⅔ of the way, then by folding the bottom part of the dough on top of the first fold.
Roll the dough out a little bit to make an 8" x 12" (20 x 30 cm) rectangle, then cut the dough into 6 long strips.
Cut each strip in thirds long-ways, leaving the strip still attached at the top. Braid the three strips together, then make a circle with the twisted dough and tuck the end under the bun.
Transfer the rolls to a lightly buttered and/or lined eighth sheet pan*** Lightly cover the pan with a towel, and let the rolls rise in a warm environment until doubled in size (~30 minutes).

Egg Wash

Preheat the oven to 375°F / 190°C.
Make an egg wash by whisking together the egg and milk, then brush it over the roll right before baking. (You will not use all of the egg wash, store the rest in the fridge or freezer for other pastries!)
Bake for 20-25 minutes, until the tops of the knots are golden brown and the internal temperature of the rolls has reached a minimum of 190°F / 88°C.

Simple Syrup

Add the sugar and water to a small microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until the sugar has fully dissolved in the water and it starts to simmer. Brush the syrup over the warm rolls and enjoy!

Notes

*Take a small piece of dough and stretch it gently as far as you can. If it tears super easily, keep kneading. If it's able to spread to the point where it's super thin and you can see light through it, it has passed the windowpane test and is good to go!

**At this point you could leave the dough in the fridge overnight, and proceed with the rest of the recipe the next day.

***An eighth sheet pan is 10×7″. You could also use an 8″ circle pan.

Nutrition