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- Edd Kimber's babka buns
Edd Kimber's babka buns
- Edd Kimber
Published: April 5, 2017 at 1:46 PM
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Makes 15-20
A little effort
Total time: 1 hr and 30 mins
+ proving
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Edd Kimber has crossed the flavours of a babka with the look of Swedish cinnamon buns to create these chocolate and salted pistachio babka buns
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Try Edd Kimber's babka buns then check out our chocolate babka for a classic version. Now try more Edd Kimber recipes.
You can make these with regular pistachios, but if you want to push them a little further it’s worth tracking down vibrant green blanched slivered pistachios from Middle-Eastern grocers.
Ingredients
Nutrition
-
500g strong bread flour
plus extra for dusting
-
30g caster sugar
-
1 tsp salt
-
7g dried yeast
-
1 lemon
zested
-
275ml milk
-
75g unsalted butter
-
2 eggs
1 beaten to glaze
FILLING
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75g unsalted butter
-
75g dark chocolate
-
2 tbsp icing sugar
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2 tbsp cocoa powder
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75g blanched pistachios
roughly chopped, plus extra for decoration
-
1/4 tsp sea salt flakes
GLAZE
- 75g caster sugar
- 1 tsp vanilla extract
Nutrition: per serving
- kcal240
- fat10.9g
- saturates5.7g
- carbs28.8g
- sugars9.2g
- fibre1.8g
- protein5.7g
- salt0.4g
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Method
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step 1
To make the dough, put the flour, sugar, salt, yeast and lemon zest into a large bowl and mix together. Put the milk and butter into a small pan and heat gently until the butter has melted, then set aside to cool to lukewarm. Add the milk mixture and 1 egg to the flour mixture, gradually, and mix to form a shaggy dough (you may not need all of the liquid). Knead until the dough is smooth and elastic (10-15 minutes). Put the dough into an oiled bowl, cover with clingfilm and allow to rise for about an hour, or until doubled in size.
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step 2
To make the filling put the butter and chocolate into a small, heatproof bowl set over a pan of simmering water, heating until fully melted. Remove from the heat and use a small whisk to mix in the icing sugar and cocoa powder. Set aside until thickened to a spreadable consistency.
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step 3
Put the dough on a lightly floured worksurface and roll out into a rectangle, roughly 40 x 60cm. Spread the filling over half of the dough and top with the pistachios and sea salt flakes. Fold the uncovered dough over the filling and gently press together. Using a sharp knife or a pizza cutter, cut into thin strips between 2 and 2.5cm thick. Twist each strand of dough a few times then, gripping one end between your thumb and forefingers, coil the dough around the fingers to form a bun shape, finishing by folding the end of the dough over and under (look at p46 to remind yourself of the final shape).
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step 4
Put each bun onto a baking paper-lined tray, leaving 5cm of space between each bun. Cover the tray lightly with a piece of clingfilm and set aside until risen and puffy (about 45 minutes - 1 hour).
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step 5
Heat the oven to 190C/fan 170C/gas 5. When ready to bake, brush the buns with beaten egg. Bake for 20 minutes or until golden brown.
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step 6
Make the glaze by boiling the sugar, together with 75ml water, for a couple of minutes. Remove from the heat and add the vanilla. While the buns are fresh from the oven, brush liberally with the glaze, sprinkling with a few extra chopped pistachios. Store in a sealed container for up to three days.
Try more of our Easter baking recipes here...
Authors
Edd KimberBaking columnist
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