Low Sodium Chocolate Babka Buns

Total time3 hr 40 min

Prep time45 min

Cook time25 min

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Ingredients

9 servings

For the dough

3 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 ¼ tsp instant yeast (1 packet)
3 tbsp granulated sugar
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 large eggs, room temperature
½ cup whole milk, warmed to about 110°f (43°c)
6 tbsp unsalted butter, softened and cut into pieces

For the filling

4 oz dark chocolate (70%), finely chopped
4 tbsp unsalted butter
¼ cup powdered sugar
2 tbsp unsweetened cocoa powder
½ tsp ground cinnamon

For the egg wash

1 large egg, beaten

For the syrup

¼ cup granulated sugar
¼ cup water

Instructions

1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, granulated sugar, and salt. Add the eggs and warm milk, then mix on low speed until a shaggy dough forms, about 2 minutes.
2
Increase speed to medium and knead for 5 minutes, until the dough comes together into a smooth ball. With the mixer running, add the softened butter a few pieces at a time, waiting until each addition is fully incorporated before adding the next. Once all the butter is in, continue kneading on medium speed for 8–10 minutes, until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.

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