Chocolate Espresso Babka Buns
Recipe: https://recipestripper.com/recipes/0e470fb5-3bd4-4843-860b-e3e5807e2f7b
Original source: https://www.wellmadebykiley.com/blog/chocolate-espresso-babka-buns
Recipe image: https://i.imgur.com/yGhLOON.jpeg

These Chocolate Espresso Babka Buns are made with a soft and fluffy brioche dough, swirled with a rich chocolate espresso filling, and baked to golden perfection. Each bun is finished with a drizzle of brown butter maple vanilla bean glaze, adding the perfect touch of sweetness. These indulgent, bakery-style buns are a must-try for any chocolate and coffee lover!
Yield: 7-8 buns
Prep time: PT25M
Cook time: PT25M
Total time: PT3H45M

Ingredients
- 1/2 cup (120ml) milk of choice, warmed (~110F)
- 1 heaping tsp (5g) instant or active dry yeast
- 1 tsp (5g) granulated sugar
- 1/4 cup (58g) salted butter, very softened (almost melted)
- 1 egg, at room temperature
- 2 tbsp (47g) honey
- 2 tsp (8g) vanilla extract
- 1 tsp (6g) salt
- 2 1/2 cups (300g) bread flour (substitute: all-purpose flour)
- 1 egg + 1 tbsp water, for egg wash
- 3oz (85g) dark chocolate
- 4 tbsp salted butter
- 1/4 cup (35g) powdered sugar
- 1/4 cup (25g) cocoa powder
- 2 tsp (4g) espresso powder or granules
- 3/4 cup (90g) powdered sugar
- 3 tbsp (42g) salted butter, melted and browned
- 2 1/2 tbsp (40g) maple syrup
- 1 tbsp (15ml) milk of choice
- 1 tsp (4g) vanilla extract or paste
- Pinch of salt

Instructions
1. Start by activating the yeast and preparing the dough. Pour the warm milk into a large bowl or the bowl of a stand mixer. Add the sugar and sprinkle the yeast overtop. Stir and allow to sit for 3-5 minutes, until frothy.
2. Once bubbly, add the butter, egg, honey and vanilla. Whisk to combine. Then, add the flour and salt.
3. Knead with the dough hook attachment or with your hands until the dough comes together in a very soft and sticky ball, about 5-7 minutes.
4. Place the dough into a lightly oiled bowl. Cover and allow to rise in a warm environment for about 2 hours, or until doubled in size.
5. Once the dough is ready, make the filling. Add the chocolate and butter to a heat-safe bowl. Microwave at 30-second intervals, stirring in between each, until melted and smooth. Then, add the powdered sugar, cocoa powder, and espresso powder. Mix until a paste forms. Set aside.
6. Grease a 9” pie dish or cake pan with butter.
7. On a floured surface, dump the dough out and roll it out into a large rectangle ~8x14”. Evenly spread and press the filling all over the dough, leaving a 1/2” border along the edges.
8. Starting at a long end, fold the dough towards the center, overlapping like you are folding a letter. Cut the dough into 7-8 equal pieces.
9. With each slice, cut three slices lengthwise, leaving ~1/2” of one end attached. Braid the three strips and pinch at the bottom. Then, fold and press the two ends together so the bun comes together like a ball. Repeat with the other pieces of dough.
10. Place the buns into the prepared pan. Cover and allow to proof in a warm environment for 45 minutes, until risen and puffy.
11. Preheat the oven to 350F.
12. Once proofed, brush the buns with the egg wash.
13. Bake ay 350F for 20-25 minutes, until golden brown.
14. While baking, prepare the glaze by whisking together all of the ingredients in a medium bowl.
15. Remove the buns from the oven and allow to rest for at least 10 minutes.
16. Then, top drizzle with the glaze and serve warm.