Dairy Free Chocolate Babka Buns

Total time3 hr 40 min

Prep time45 min

Cook time25 min

4.5

(5)

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Ingredients

9 servings

For the dough

3 cups all-purpose flour, plus more for dusting
2 ¼ tsp instant yeast (1 packet)
3 tbsp granulated sugar
½ tsp fine salt
2 large eggs, room temperature
½ cup whole milk, warmed to about 110°f (43°c)
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
6 tbsp unsalted butter, softened and cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the filling

4 oz dark chocolate (70%), finely chopped
4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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