This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Cheese-Swirl Babka Buns is a recipe we chose because it uses the brioche base recipe which is the second BWD recipe we’ll make this month – and 2 of the last 3 recipes left to make in the book!
This is not difficult, despite sounding complicated – you just need to backwards plan from when you want to eat them. The day before, the dough needs at least 3 hours’ rising time but then it hangs out overnight in the fridge.
The day you want to bake (and eat) them, you ‘ll need to take the dough out of the fridge and roll it out, the spread the filling (ricotta, cream cheese, cheese cubes and some herbs) on the dough, then roll it up into a log and cut it into buns. I made half the recipe, so it yielded 4 buns.
Those need to proof for another 2 hours, during which you can make the “crumble” (flour, butter, cheese, sugar, salt and pepper) which needs to be cold when you use it.
Just before baking, you brush on a little egg wash and sprinkle over the crumble (heads up – the amount required is way less than the recipe makes…) and bake for 30 -35 minutes.
My buns baked together into a mini loaf!
When you sliced into this, there were definitely some “holey” parts…
But as you sliced more, you got a more bready interior.
This was SOOOOO good I didn’t even butter the sliced I had – the brioche was light and fluffy and so buttery. The filling was ok – though my buns were tightly packed together, the filling didn’t “stick” to the interior, producing those “holey” interiors. I think I might save myself some trouble making these again and sprinkle cheese both inside an on top!
In any case, a great reminder that brioche is pretty easy to make and gives excellent “wow factor” and ROI!
Get the recipe for Cheese-Swirl Babka Buns on p 38 of Baking with Dorie.
Buy Baking with Dorie and join us, baking through the book!
Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you). For free worldwide shipping, buy it on Blackwell’s. To support your local Indie bookstore, purchase on Bookshop.org.
Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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I love a cheesy bun, these look delicious!