Mini Chocolate Babka (Small Buns)

Serves 12

10 mins prep

30 mins cook

120 mins Resting Time

160 mins total

Mini babka buns filled with sweet chocolate and orange zest, topped with chocolate nests and mini candy eggs.

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Make the dough

In a microwave-safe bowl, combine the milk and butter. Microwave in 30-45 second increments or until the butter is completely melted. Let cool for 5 minutes, then add the egg and whisk to combine. Set aside.

In a medium microwave-safe bowl add all of the granulated sugar and the orange zest. Rub the zest into the sugar using your fingers to release the zest’s oils. Remove 2 tablespoons of the zesty sugar to the bowl of a stand mixer fitted with the dough hook. Set aside the remaining zesty sugar to use in the filling.

Add the bread flour, salt and yeast to the stand mixer bowl with the 2 tablespoons of zesty sugar. Mix on low for about 30 seconds to combine.

Add the milk, butter and egg mixture to the dry ingredients in the mixer. Mix on medium low until the mixture forms a ball. Continue mixing for 10-15 minutes on medium. Perform the window pane test on your dough periodically if you think it is ready. Do this by grabbing a small bit of dough and stretching it between your fingers like this. If it stretches without tearing, it is ready. If it tears when stretched, keep kneading.

Transfer the dough to a large, greased bowl. Cover and proof for 1 hour or until doubled in size.

Make the filling

To the rest of the zesty sugar, add the chocolate, butter and cocoa powder. Microwave in 30-second increments, stirring in between with a rubber spatula. Continue until the butter and chocolate are completely melted, but do not overheat. The mixture will look grainy, but the sugar granules will dissolve in the oven.

Shape the babka

Punch down the risen dough. Divide into 12 equal pieces. I weighed the dough with a kitchen scale and divided the weight by 12.

On a lightly greased or lightly floured work bench, roll each piece into a ball, then roll out into a rectangle shape with a rolling pin. Add about 1 tablespoon on top and spread carefully with an offset spatula, leaving a ½-inch border unfilled around the outside.

Roll up from the long side, pinching the ends and edge to seal the log. Use a sharp knife to cut the log in half lengthwise, leaving about 1 inch uncut at the top of the log (see step-by-step photos above).

Twirl the two “leg” pieces around each other and pinch to seal the braid at the end. Now tie the braided log into a knot. This takes some practice, so don’t get discouraged after your first one. The key to getting a pretty mini babka is keeping your hands and workspace clean so you don’t get the chocolate filling everywhere. You want to see distinct layers of filling and dough.

Place the mini babka on a parchment-lined baking tray 2 inches apart. Cover with towel or plastic wrap and let proof 45 minutes. Preheat the oven to 350°F.

Bake the risen mini babka for 20-25 minutes. Remove to a wire rack to cool.

Prepare the garnish and glaze

In a heatproof bowl over a pot filled with 1-inch of water, combine the chocolate and cream over medium heat. Stir until the chocolate is completely melted. Remove from heat and let the ganache cool until thickened. Transfer to a piping bag fitted with a small round piping tip.

In a small microwave-safe bowl combine the apricot jam and water. Heat in 15 second increments until warmed. Stir to combine.

Assemble

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Brush each babka with the jam glaze.
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Pipe a squiggle of chocolate ganache in the center to hold the robin eggs. Place three eggs on top. Pipe many rings around the eggs to create a nest shape. Serve the same day.