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Real-Deal Chocolate Buns


Yes, we’ve all tasted the bakery version of these chocolate buns, but there’s no comparison between homemade and bakery-bought. I guarantee you these are the best chocolate rugelach you’ve ever tasted. Make them dairy if you dare.   Yields 20 rugelach or 2 large babkas


Prepare the Dough

1. Place the yeast, half a cup water, and one tablespoon sugar into the bowl of your mixer. Allow to sit for 10 minutes to get foamy.
2. Add remaining half cup of water, the rest of the sugar, and the remaining dough ingredients to the mixer, adding the salt last. Knead with the dough hook for 10 minutes until you have a very soft dough.
3. Transfer the dough to a clean bowl and allow it to rise until doubled in volume, about two hours.

Prepare the Filling

1. Once the dough has risen, divide it into two to three parts. Flour your work surface very well and roll out one piece of dough into a thin sheet. Spread a little of the melted butter or oil on top of the dough and cover with a layer of hot chocolate mix. (I like to use a sifter for the hot chocolate mix so it doesn’t clump.)
2. Fold the dough into an envelope shape so that you get a thick square of dough and roll it out again into a thin sheet. (Don’t worry about it if it tears a little in the process.) Spread more butter over the dough and add another layer of hot chocolate mix.
3. Roll the dough up, jelly roll style, and slice into 3/4-inch- (two-centimeter)-thick slices. (If you have time, freeze the rolled-up dough for half an hour before slicing it for perfect slices.) Repeat with the remaining dough.
4. For individual chocolate buns, place the slices on a baking sheet lined with Gefen Parchment Paper, keeping them spaced apart so they have room to expand. For a cake like the one pictured here, put the slices into a round or square pan, lightly touching each other. Let the buns rise for another 40 minutes.
5. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the buns for 30–40 minutes until nicely browned.

Prepare the Glaze

1. Mix the glaze ingredients well. Pour over the buns as soon as they come out of the oven.
2. These buns will last in the freezer for two months. I recommend warming them slightly before serving.


Styling and Photography by Shoshie Sirkis