Babka Buns Recipe

Babka is like a delicious expensive treat, usually costing about $16 a loaf in NYC. I’ve usually had these at event but haven’t taken out a second mortgage to purchase a loaf myself. When the quarantine baking craving hit I found the recipe from Let’s Eat Y’all’s Instagram account and modified slightly.

These were about a 2 day process to make the dough, buns, and the key is to refrigerate overnight and bake the next day. All-in-all one of my favorite bakes this year; both sweet and pretty (very Instagram worthy). Recipes below to make your own babka buns at home. Also the play-by-play below on creating the swirly buns.

Ingredients:

Dough:

• 1/2 Cup of Whole Milk

• 1/2 Cup of Buttermilk

• 4tbsp Butter, Melted

• 4 Cups Bread Flour

• 1/2 cup of Granulated Sugar

• 4 Tsp Active Dry Yeast

• 1 Egg

• 1/2 tbsp Salt

Filling:

• 6 Tbsp Butter, Softened

• 1/4 Cup Granulated Sugar

• 5 Tsp Cinnamon

• 1/2 Cup Semi Sweet Chocolate, Roughly Chopped

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Instructions:

Dough:

• Warm milk, buttermilk, and butter until it’s lukewarm to the touch.

• Place flour, sugar, and yeast in a bowl and mix together.

• To the dry ingredients; add milk and the butter mixture, egg, and salt. Mix together in the bowl until the dough begins to come together.

• Pour the dough out onto a floured surface and kneed until the dough is smooth and springs back when poked.

• Form the dough into a ball and place it onto an oiled bowl lightly cover with a tea towel.

• Place bowl in a warm place and let it rise until doubled in Size (usually around 2 hours.)

• Tip: To speed this last step up, you can also heat your oven to 200 degrees for 5 minutes then turn it off and then place your cover dough into the warm oven to let it rise faster.

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Filing:

• While the dough is doubling in size, make the filling

• Combine softened butter, granulated sugar, brown sugar, and cinnamon into a small bowl, mix until well combined.

• Roughly chop the semi-sweet chocolate (bars or chips) and set aside. Should be no larger than a corn kernel.

  • DO NOT mix them in with the butter mixture.

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Assembly:

• Once the dough has doubled in size, cut it into 8 equal pieces.

• Take one of the pieces and shape it into a rectangular shape.

• Spread 1/8 of the cinnamon butter filling on to the dough. Then sprinkle 1/8 of the chopped chocolate on top.

• Roll the rectangle up like a jellyroll starting from the log side so it forms a log.

• Cut the log in half lengthwise.

• Begin to cross the two halves over each other until the entirety of the log is twirled together.

• From one end, begin to roll it up into a circular shape until it forms a bun.

• Tuck the end in underneath the roll.

• Transfer the buns to a prepared baking sheet and cover.

• Leave them to rest overnight in the fridge.

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Baking:

• Heat oven to 350 degrees

• Remove from fridge about 30 minutes before baking

• Bake for 20-30 minutes, or until golden brown on the edges, rotating the tray halfway to ensure even browning

• Remove from oven, let cool for 10-15 minutes, enjoy!

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Assembly to form the buns (in photos)

Roll out to rectangle size. Then brush a layer of the cinnamon butter mixer (I used a silicone spatula) . Then sprinkle some chopped chocolate over.

Roll the rectangle up like a jellyroll starting from the log side so it forms a log.

Slice down the middle with a sharp knife

Begin to cross the two halves over each other until the entirety of the log is twirled together.

From one end, begin to roll it up into a circular shape until it forms a bun.

Tuck the end in underneath the roll.

Transfer the buns to a prepared baking sheet and cover.

Leave them to rest overnight in the fridge.

Rainbow Cupcakes Recipe 🌈 with Buttercream Frosting

INGREDIENTS:

FOR THE CUPCAKES:

(Makes about 12 -15 Cupcakes)

• 3 cups all-purpose flour

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened

• 1 3/4 cups sugar

• 2 large eggs

• 1 1/2 teaspoons vanilla extract

• 1 1/2 cups whole milk

• Food coloring (red, orange, yellow, green, blue and purple)

• Rainbow sprinkles

Buttercream Frosting:

• 1/2 cup (1 sticks) unsalted butter, softened

• 1 teaspoons vanilla extract

• 1 Tablespoons heavy cream

• 1 1/2 cups powdered sugar, sifted

  (Note: You can double this recipe for more frosting, I just don’t like as much frosting)

Equipment:

• Cupcake pan, wrappers, and stand mixer

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Instructions for the Cupcakes:

• Preheat the oven to 350°F.

• Line cupcake tins with cupcake wrappers, spray some Pam or light oil inside the cupcake wrappers.

• In a stand mixer bowl fitted with the paddle attachment, cream together the soften butter and sugar until light and fluffy. Add the eggs, one at a time, mixing until incorporated, then add the vanilla and mix until combined.

• Alternately add the flour, baking powder, salt and milk to the stand mixer - add in increments each, and beating between each addition.

• Divide the batter into six bowls then dye each with the red, orange, yellow, green, blue and purple food coloring. I had done about 10-12 drops each for a more vibrant color.

• Spoon a portion of the purple batter into each cupcake cup, top it with the blue, then green, yellow, orange and red, careful not to mix any of the layers; like the photo below. (Alternately, you could transfer each color into sealable plastic bags and pipe the batter into the cups.)

• Bake the cupcakes for 15 to 20 minutes until a toothpick inserted comes out clean.

• Remove the cupcakes from the oven and transfer them to a rack to cool completely.

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MAKE THE FROSTING:

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until it is light and fluffy. Add the vanilla extract and beat until combined then add the powdered sugar and continue beating until incorporated.

• Add the heavy cream and continue beating until the frosting is creamy.

• Once the cupcakes have cooled completely, pipe or spread the frosting onto them then top with rainbow sprinkles and serve.