This fun sized babka is awesome and it is super easy to make. The four-strand braid will make you look like a pro even though it is the easiest thing in the world.

Soft and fluffy dough layered with a rich cocoa filling. You can customize it to your taste by choosing a different filling. The only thing to look out for is consistency as a runny filling will turn this into a nightmare.

If you have made babka, then you will be familiar with the process. Of course, there could be many variations to the dough. I chose a relatively low hydration, not too much fat and sugar and no preferments or sponge to make things as easy as possible.

You just need a few basic ingredients, which a lot of you will most likely have at home and you will need a few hours of waiting time. There is not much to say about this one.

The soft brown sugar used in each part of this bread gives it a nice richness and the glaze makes them shine with a dark brown colour.

I am using individual muffin moulds, but you can certainly use a muffin tin. Adjust the size of the buns accordingly. If your moulds are smaller, then make more buns out of this dough. On the other hand, if they are bigger, then you can cut the dough into less pieces.

This recipe makes 6 decently sized muffins. Multiply the amount of ingredients to make more.

Watch the video down below for detailed instructions.

Ingredients

For the dough –
250g (8.8oz) all-purpose flour
5g (0.17oz) salt
25g (0.9oz) soft brown sugar
25g (0.9oz) soft butter
3g (0.1oz) instant dry yeast or 3.6g (0.12oz) active dry yeast or 9g (0.3oz) fresh yeast
135g (4.75oz) cold milk *
*To learn more about dough temperature control click here.

For the filling –
50g (1.75oz) soft butter
80g (2.8oz) soft brown sugar
10g (0.35oz) cocoa powder
2g (0.07oz) cinnamon

For the syrup –
30g (1oz) soft brown sugar
25g (0.9oz) water
*Bring these up to a boil just before the buns come out the oven.

Method

1.  Make the filling. Combine the sugar, butter, cocoa powder, and cinnamon. Mix well until you have a spreadable paste. Cover and leave on the side for later.

2.  In a large bowl combine the milk, yeast, salt, and sugar. Stir well to dissolve any large salt and sugar crystals, and to hydrate the yeast. Add the butter and the flour. Mix to a dough.

3.  Tip the dough out on your table and knead it for around 5 minutes. *Desired dough temperature 25 – 26C (77 – 79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.

4.  Cover and ferment for 1 – 1.5 hours.

5.  Fold.

6.  Ferment for another 1 – 1.5 hours. During the second proof you will be able to accurately judge the fermentation. The dough should double in volume and be nice and airy when done.

7.  Roll the dough out to a large rectangle. Try and make it as straight as you can.

8.  Spread the filling all over leaving a little strip of dough at the top uncovered. Brush the strip with water.

9.  Visually divide the dough into 3 equal parts horizontally. Fold the bottom third up carefully and as evenly as you can. There is no need to rush any of these steps. Fold the top third down and seal the dough by pressing it lightly.

10. Trim the two sides to make it neater. Now cut the dough into 6 equal pieces. Cut each piece into 4 strips.

11. Braid the buns. Watch the video for a good idea on how this is done. There is no point in me trying to explain it in writing as that would only create confusion.

12. Place your braided buns in greased moulds.

13. Cover and ferment for 1.5 – 2 hours or until well puffed up. You can see how much they rose in the video. *During the final hour of fermentation preheat your oven to 170C (340F) fan on. If your oven is quite strong, then reduce the temperature to 160C (320F) to be safe.

14. Bake the buns for around 25 minutes.

15. Brush with the hot syrup as soon as they come out the oven.

16. Leave them to set for 10 minutes before removing from the moulds. This will prevent them from getting distorted.

Tuck in and enjoy!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Challah is a traditional Jewish bread. Enriched with eggs and slightly sweetened.

I have a recipe for a regular challah. But I decided to try and make a chocolate one. And it came out great! Replacing some of the flour with cocoa powder not only makes the dough chocolatey, but it also makes it a lot softer because cocoa powder does not contribute to the gluten development making this dough a lot looser. This bread is like a cake. So light and airy. With chocolate chips going through the dough.

Watch the video down below for detailed instructions.

Ingredients

450g (1lb) strong white bread flour

50g (1.75oz) cocoa powder

40g (1.4oz) vegetable oil

10g (0.35oz) salt

7g (0.25oz) dry yeast or 3x the amount of fresh yeast

40g (1.4oz) sugar

3 whole medium sized eggs *cold from the fridge

125g (4.4oz) cold water

To learn more about dough temperature control click here.

100g (3.5oz) chocolate chips

1 whole egg for brushing

Sesame seeds to sprinkle

Method

1. In a bowl whisk the eggs. Add the water, yeast, salt, sugar, vegetable oil & cocoa powder. Mix well.
2. Add the flour and mix to a dough.
3. Knead the dough for 8 minutes. Cover and let it rest for 15 minutes.
4. Fold in the chocolate chips and knead for another 2 minutes. Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
5. Cover & ferment for 1 hour.
6. Fold.
7. Ferment for 1 more hour.

8. Divide the dough in 3 equal pieces. Preshape them in cylinders.
9. Let the dough rest for 15 minutes.
10. Roll out the three dough pieces to a length equal to that between the tips of your fingers and your elbow. Taper the ends. Press the three points together and braid the dough. Tuck the ends underneath the loaf. Place the loaf on a parchment paper lined tray. At this point start preheating your oven to 160C (320F) fan on.
11. Final proof 1 – 1.5 hours or until doubled in size.
12. Brush the loaf with egg. Let it dry for 5 minutes, then brush again. Sprinkle generously with sesame seeds.
13. Bake the loaf for 45 – 50 minutes or until the internal temperature reads above 94C (200F).
14. Bake it with oil as soon as it comes out of the oven.