Pumpkin Chocolate Babka Buns
From the Blog Author
Ingredients
- 340 g Pumpkin Puree
- 60 g Whole Milk
- 60 g Water
- 2 large Eggs
- 18 g Instant Yeast
- 25 g Vegetable Oil
- 60 g Brown Sugar
- 10 g Salt
- 5 g Pumpkin Pie Spice
- 730 g Bread Flour
- 100 g Butter
- 100 g Dark Chocolate
- 30 g Cocoa Powder
- 50 g Icing Sugar
- 90 g Sugar
- Pumpkin Seeds
Directions
Prepare the dough and flatten it into an even rectangle on a greased tray.
Cover the dough with plastic wrap and refrigerate for 1 hour.
Melt the chocolate and butter together.
Stir in the remaining dry ingredients.
Roll the refrigerated dough out on a lightly floured surface to a 15x25 inch rectangle.
Spread the filling evenly over the dough and fold the dough in thirds along the width.
Roll the folded dough out slightly to ensure it is even.
Cut the dough lengthwise into 10 strips.
Twist each strip and loosely coil it onto a parchment-lined baking tray.
Ensure the end of each twisted strip is tucked securely under the bun.
Proof the buns until they have doubled in size.
Prepare the syrup by simmering 100g of sugar with 50g of water until dissolved.
Bake at 350°F for 20-23 minutes.
Brush the baked buns with the warm syrup and garnish with pumpkin seeds.
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Frequently Asked Questions
Can I substitute the dark chocolate in these Pumpkin Chocolate Babka Buns?
While the recipe calls for dark chocolate for a rich flavor profile, you can substitute it with semi-sweet chocolate chips if you prefer a slightly sweeter bun. Ensure you melt the substitute chocolate with the 100g of butter as directed for the filling.
How can I prevent my babka dough from drying out during the long refrigeration time?
To prevent the dough from drying out during the 1-hour refrigeration period, ensure you cover the greased tray tightly with plastic wrap after shaping. This traps moisture and allows the yeast to work slowly without the surface hardening.
What is the best way to store leftover Pumpkin Chocolate Babka Buns to keep them fresh?
Once cooled, store leftover Pumpkin Chocolate Babka Buns in an airtight container at room temperature for up to 3 days. For longer storage, they freeze beautifully; wrap tightly in plastic wrap and foil, and reheat briefly before serving.
