Pregnancy Friendly Chocolate Babka Buns
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Learn more →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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 12 mg per serving.
- ½ tsp ground cinnamon
For the egg wash
- 1 large egg, beatenIngredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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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