Chocolate Espresso Babka Buns
These Chocolate Espresso Babka Buns are made with a soft and fluffy brioche dough, swirled with a rich chocolate espresso filling, and baked to golden perfection. Each bun is finished with a drizzle of brown butter maple vanilla bean glaze, adding the perfect touch of sweetness. These indulgent, bakery-style buns are a must-try for any chocolate and coffee lover!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Milk of choice
Instant or active dry yeast
Granulated sugar
Salted butter
Egg
Honey
Vanilla extract
Salt
Bread flour (or all-purpose flour)
Dark chocolate
Powdered sugar
Cocoa powder
Espresso powder or granules
Maple syrup
Milk of choice
Why You’ll Love Chocolate Espresso Babka Buns:
Soft & Fluffy Brioche Dough: The rich, buttery brioche creates an ultra-soft and pillowy texture that makes every bite irresistible.
Decadent Chocolate Espresso Filling: A bold and indulgent chocolate espresso filling swirled throughout each bun adds deep, complex flavors with a hint of coffee.
Beautifully Golden & Perfectly Baked: These babka buns bake to a gorgeous golden brown, giving them a lightly crisp exterior while staying soft inside.
Drizzled with Brown Butter Maple Vanilla Bean Glaze: The warm, nutty brown butter glaze with sweet maple and aromatic vanilla bean elevates the flavor to bakery-level perfection.
Perfect for Any Occasion: Whether it’s a cozy breakfast, weekend brunch, or an elegant dessert, these buns are guaranteed to impress.
Make-Ahead Friendly: The dough can be prepared ahead of time, making it easy to enjoy freshly baked babka buns with minimal effort.
A Chocolate & Coffee Lover’s Dream: The combination of rich chocolate and bold espresso makes these the ultimate treat for coffee and chocolate enthusiasts.
Stunning & Impressive Swirls: The signature babka-style twists make these buns visually stunning, perfect for serving at gatherings or as a special homemade gift.
Soft, Gooey, & Flavor-Packed: Every bite is soft, buttery, gooey with chocolate, and infused with the deep warmth of espresso and maple glaze.
Tips for Making Chocolate Espresso Babka Buns:
Use Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature before mixing the brioche dough. This helps create a smooth, elastic dough with an even rise.
Knead Until Smooth & Elastic: Brioche dough needs thorough kneading to develop its structure. Mix for 5-7 minutes in a stand mixer (or longer by hand) until the dough is soft, smooth, and slightly tacky.
Let the Dough Rise Until Doubled: Because brioche dough is enriched with butter and eggs, it takes longer to proof. Allow it to rise in a warm place for 1.5 to 2 hours until it has doubled in size.
Prepare the Chocolate Espresso Filling Properly: Melt the chocolate and butter together, then stir in the espresso powder until smooth. This ensures the filling spreads evenly without clumps.
Roll the Dough Evenly: Roll the dough into a large, even rectangle so that each bun has consistent layers of dough and filling.
Fold Like a Letter for Distinct Layers: Once the filling is spread evenly over the dough, fold it like a letter (bringing the bottom third up and the top third down over it). This creates distinct, flaky layers in the babka buns.
Slice, Braid, and Fold for the Swirled Look: Cut the folded dough into equal-sized strips. Each strip should be sliced three times lengthwise (leaving the top intact), then braided. Once braided, fold the dough and pinch the ends together to create the signature swirled bun shape.
Allow a Second Rise for Fluffiness: After shaping the babka buns, let them proof for another 30-45 minutes until puffy. This helps them bake up soft and airy.
Bake Until Golden Brown: Bake at 350°F (175°C) for 20-25 minutes, or until the tops are golden brown and a skewer inserted in the center comes out with just a few moist crumbs.
Prepare the Brown Butter Maple Vanilla Bean Glaze While Buns Cool: Make the glaze while the buns are slightly cooling so you can drizzle it over while they’re still warm for the best flavor and presentation.
Best Served Fresh & Warm: These babka buns taste best straight from the oven when the chocolate filling is still gooey and the glaze slightly melts into the swirls.
How to Store Chocolate Espresso Babka Buns:
Room Temperature: Store babka buns in an airtight container at room temperature for up to 2 days. If glazed, allow the glaze to fully set before storing.
Refrigeration: For longer storage, keep the buns in an airtight container in the fridge for up to 5 days. Warm them in the microwave or oven before serving to restore their soft texture.
Freezing (Unbaked Buns): After shaping, place the unbaked babka buns on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the fridge, then let them rise at room temperature for 1-2 hours before baking.
Freezing (Baked Buns): Wrap completely cooled babka buns in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or in the fridge overnight before reheating.
Reheating: Warm leftover babka buns in a 300°F (150°C) oven for 5-7 minutes or microwave for 15-20 seconds until soft and warm. If frozen, reheat directly in the oven at 325°F (163°C) for 10-12 minutes.
Best Way to Store for Maximum Freshness: If making ahead, store unglazed buns in an airtight container at room temperature for up to 2 days, then glaze before serving for the freshest taste and texture.
FAQs:
Q: How do I get a soft and fluffy brioche dough?
A: To achieve the perfect soft and fluffy texture, make sure to knead the dough until smooth and elastic. This usually takes 8-10 minutes by hand or about 5-7 minutes in a stand mixer. Allowing the dough to rise in a warm environment until doubled in size is also key to a light texture.
Q: How do I fold and shape the babka buns?
A: After spreading the chocolate espresso filling over the rolled-out dough, fold it like a letter (into thirds) before slicing. Then, cut the dough into equal pieces, slice each piece into three strips, braid them, and fold and pinch them at the ends to create a swirled bun look.
Q: Can I prepare the dough ahead of time?
A: Yes! You can prepare the brioche dough and let it rise overnight in the refrigerator. The next day, let it sit at room temperature for 30-45 minutes before rolling it out and filling it.
Q: What kind of chocolate should I use for the filling?
A: Use high-quality dark or semi-sweet chocolate for a rich and balanced flavor. You can use finely chopped chocolate bars or chocolate chips, but bars will melt more smoothly.
Q: Can I substitute instant espresso powder with brewed coffee?
A: Espresso powder enhances the chocolate flavor without adding too much liquid. If substituting with brewed coffee, reduce other liquid ingredients slightly to maintain the dough’s consistency.
Q: How do I know when the babka buns are done baking?
A: The buns should be deep golden brown and sound slightly hollow when tapped. An internal temperature of 190°F (88°C) ensures they’re fully baked.
Q: Can I freeze babka buns?
A: Yes! Freeze unbaked shaped buns on a tray, then transfer them to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and let them rise before baking. Baked buns can also be frozen for up to 3 months and reheated before serving.
Q: Can I skip the brown butter maple vanilla bean glaze?
A: Absolutely! The babka buns are delicious on their own, but the glaze adds an extra layer of richness and sweetness. You can also swap it for a simple vanilla glaze or a dusting of powdered sugar.
Check out my other bread recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these chocolate espresso babka buns. Happy baking!
