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Chocolate Babka Buns with Fudge Filling and Chocolate Streusel

Chocolate Babka Buns with Fudge Filling and Chocolate Streusel

What happens when you take a simple cinnamon bun recipe and mix it with flavors from a chocolate babka? You get this delicious and rich bread, filled with a fudge ganache, and topped with a crisp chocolate streusel. I love chocolate babkas, but this is a great variation, adding every you love without all the hassle of making a full bread. You only have add the filling into the bun like a cinnamon bun – no need to do the crazy twisting and cutting of a normal babka. Enjoy this lovely bun with a cup of coffee, tea, or warmed up with a glass of milk! Hope you like it!



Chelsea buns

  • 1 cup milk warm
  • 1 packet yeast
  • 1/2 cup granulated sugar
  • 1/2 cup butter melted
  • 2 tsp salt
  • 2 large eggs
  • 4 1/2 cups all-purpose flour
  • 1/2 tsp grated nutmeg
  • 1 tsp vanilla extract

Fudge filling

  • 1/2 cup granulated sugar
  • 3/4 cup heavy cream
  • Pinch of salt
  • 6 ounces extra bittersweet chocolate
  • 8 tbsp unsalted butter room temperature
  • 2 tsp vanilla extract

Chocolate streusel

  • 1/2 cup all purpose flour
  • 3 tbsp granulated sugar
  • 1 1/2 tbsp cocoa powder
  • 1/2 tsp salt
  • 4 1/2 tbsp unsalted butter melted
  • 1/3 cup mini semisweet chocolate chips

Sugar syrup

  • 1/2 cup granulated sugar
  • 1/2 cup water


For the buns

  • For a 9×13 pan, lightly grease the inside with some butter. Set aside.
  • Add yeast, sugar, and warm milk in a bowl. Stir to combine and allow the yeast to proof for 5 to 10 minutes.
  • Once proofed, add in butter, salt, eggs, and flour. Stir to combine.
  • When the dough comes together, place dough on a lightly floured surface. Knead for 10 to 12 minutes.
  • Form the dough into a ball and coat lightly with vegetable oil. Place it back in the bowl and allow to rise for 30 to 60 minutes or until doubled.
  • While the dough rises, make the filling and streusel.

For the filling

  • In a saucepan over medium heat, add sugar, cream, and salt. Stir until sugar is dissolved
  • Add mixture to a separate bowl and add in chocolate, butter, and vanilla. Stir until smooth, then let cool.

For the streusel

  • In a bowl, stir together the flour, sugar, cocoa powder, and salt. Add in the melted butter and mix until crumbly. Stir in the mini chocolate chips. Refrigerate until ready to use.

Prepare the chocolate babka buns

  • Roll the dough out on a floured surface into a large rectangle, around 20″x16″. The dough should be around 1/4″ thick.
  • Spread the filling across the dough. Once coated, roll the dough into a log. Cut into 12 equal slices.
  • Place each roll in the pan. Cover and place the pan in an oven with the light on to let it rise again for 45 to 60 minutes or until the dough doubles in size.
  • Once doubled, take them out and preheat the oven to 350°F. When it reaches temperature, put the pan on the center rack and cook for 45 to 50 minutes.
  • After taking it out of the oven and still warm, pour the syrup over the buns and let it all absorb. Let cool slightly in pan.
  • Once slightly cooled, crumble the chocolate streusel on top of the buns. Serve slightly warm. Enjoy!


Adapted from NY Times Cooking Chocolate Babka recipe


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