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Raspberry White Chocolate Babka Buns

4 from 1 vote
These Raspberry White Chocolate Babka Buns are like a miniature and summer-ready version of classic chocolate babka. Brioche-like dough swirled with raspberry and white chocolate filling, finished with lemon simple syrup. Not only do they taste amazing, they also look impressive.
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Yield8 buns
Prep Time50 minutes
Resting Time 3 hours 5 minutes
Cook Time15 minutes
Total Time4 hours 10 minutes

Equipment

Ingredients

Dough

  • 330 g bread flour
  • 40 g granulated sugar
  • 6 g instant dry yeast
  • 4 g salt
  • 180 g whole milk at 77℉/25℃
  • 1 large egg
  • 55 g unsalted butter softened at room temperature

Raspberry White Chocolate Filling

  • 80 g frozen raspberries
  • 10 g granulated sugar
  • 10 g fresh lemon juice
  • 200 g white baking chocolate callets or finely chopped
  • 15 g unsalted butter

Lemon Simple Syrup

  • 40 g granulated sugar
  • 30 g water
  • 10 g fresh lemon juice

Optional Toppings

  • melted white chocolate
  • raspberries fresh or freeze-dried

Instructions
 

Prepare the Dough

  • In the bowl of a stand mixer fitted with a dough hook, combine all the ingredients listed for the main dough, excluding the butter.
    330 g bread flour, 40 g granulated sugar, 6 g instant dry yeast, 4 g salt, 180 g whole milk, 1 large egg
  • Knead the dough on low to medium speed for about 10 minutes.
  • Gradually add the cubed butter to the dough, one cube at a time, while continuing to knead.
    55 g unsalted butter
  • Continue kneading for another 10-20 minutes or until the dough passes the window-pane test - it should be smooth, elastic, and able to be stretched thinly without tearing.
  • Transfer the dough to a clean, lightly oiled bowl.
  • Cover the bowl with plastic wrap and let the dough proof for 45 minutes at around 77°F (25°C), until it rises to about 60% of its original size (where 100% would mean doubling in size).
  • Transfer the dough to the fridge and let it rest for at least 2 hours, until it has fully doubled in size. This second rest in the fridge allows the dough to firm up slightly while continuing to rise, making it easier to shape later on. Meanwhile, make the raspberry white chocolate filling:

Prepare the Filling

  • Start by heating up the frozen raspberries, lemon juice, and sugar in a small saucepan over medium heat. Use a silicone spatula to mash them against the sides of the saucepan while stirring. Once the raspberries simmers, set a timer for 1 minute and let it simmer gently. Be careful not to let too much liquid evaporate.
    80 g frozen raspberries, 10 g granulated sugar, 10 g fresh lemon juice
  • After 1 minute, remove the saucepan from heat and strain the raspberries through a mesh sieve over a bowl, pressing the raspberries with a spatula to extract the raspberry sauce, leaving only the seeds behind in the sieve.
  • Discard the seeds and set the sauce aside at room temperature.
  • Next, melt the chocolate: Add about 1 inch of water to a small saucepan and bring to a simmer. Place a heatproof bowl over the saucepan- use a bowl that fits well without touching the water. Add white chocolate and butter to the bowl and stir until melted.
    200 g white baking chocolate, 15 g unsalted butter
  • Carefully remove the bowl of melted chocolate from the heat. Stir in the raspberry sauce with a whisk until fully incorporated.
  • Transfer the raspberry white chocolate filling to a bowl and cover with plastic wrap that is touching the surface of the filling. Refrigerate for about 60 minutes, stirring with a spoon every 10-15 minutes. It's ready once the filling reaches a thick, spreadable consistency, similar to thick peanut butter.
  • You can use the filling right away or store at room temperature until your dough has doubled in size.

Shape the Babka Buns

  • Once the dough has doubled in size and the filling has thickened, you're ready to shape the babka buns.
  • Take the dough out of the fridge and transfer it onto a floured surface and roll out the dough into a square, approximately 16x16 inches (40x40 cm).
  • Give the filling a thorough stir to ensure it's smooth and spreadable.
  • Use an off-set spatula to evenly spread the filling over the entire surface of the dough. Since the chocolate filling can be a bit sticky, work in small sections rather than placing it all in the center at once, as this can make it difficult to spread out evenly.
  • Fold one side of the dough over two-thirds of the way, then fold the remaining third over the top.
  • Measure and divide the folded dough into 8 equal strips.
  • With a knife, cut each strip into 3 smaller strips, leaving a small section at the top uncut to keep them joined.
  • Braid the three strips together, starting from the joined section.
  • Tuck the ends to secure it.
  • Place the braided buns into a mini loaf pan, tucking in any loose ends to maintain the shape.
  • Cover the pan with plastic wrap and the babka buns proof for 20-30 minutes at around 77°F (25°C).

Bake and prepare Simple Syrup

  • Preheat your oven to 350℉ (180℃). Optionally, brush the tops of the babka buns with egg wash.
  • Bake the babka buns for 15-20 minutes or until the internal temperature reaches 200°F (95°C). While the babka buns are in the oven, prepare the lemon simple syrup:
  • Add sugar, lemon, and water in a small saucepan over medium heat. Stir until it simmers, and continue simmering until the sugar has dissolved. Set aside.
    40 g granulated sugar, 30 g water, 10 g fresh lemon juice

Assemble

  • Once the babka buns are done baking, immediately brush the tops with the lemon simple syrup, then remove them from the pan and let them cool on a wire rack.
  • Optionally, you can top the raspberry white chocolate babka buns with a drizzle of white chocolate and freeze-dried or fresh raspberries before serving. Enjoy!

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