These Mini Babka are filled with sweet chocolate and orange zest and topped with chocolate nests and mini robin eggs. These are the perfect sweet Easter pastry!
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I was inspired by the Scran Line’s nutella babka buns and my local coffee shop’s glazed chocolate twists to make these little babka nests! Babka buns’ shape lends perfectly to little bird’s nests, and they are made even cuter by robin egg candy garnish.
I absolutely love incorporating chocolate and orange into breads and pastries. Before these babka, my favorite chocolate loaf was my Double Chocolate Yeast Bread. A classic pastry that also utilizes oranges are these Softest Orange Rolls…and now this makes me think I need to develop a chocolate orange roll recipe.
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Why you’ll love this recipe
- These bake up pillowy soft.
- The orange zest adds a bright flavor note to the rich chocolate filling.
- These are a unique take on the nest motif for spring and Easter.
- Babka are impressive looking, but easy to make!
Ingredients
- This recipe uses bread flour instead of all-purpose flour to provide a chewier bite.
- I used large eggs for this recipe.
- Orange zest is used to give a bright note to the rich, chocolate filling.
- The leavener is instant dry yeast, which mixes right into the dry ingredients making the process faster and easier.
- I used semi-sweet chocolate chips for the filling, but you can also use a baking bar.
- The glaze is made from watered down apricot jam, but any light colored jam will work.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize these babka to your liking:
- No orange — omit the orange zest if you don’t have it or don’t like orange
- Store-bought frosting — use store-bought chocolate frosting instead of making your own for the nest
- Peeps — instead of robin eggs, put peep chick marshmallows in the middle instead
- One large babka — instead of dividing the dough make one large babka bun or loaf
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to shape mini babka
Step 1: Roll out a piece of dough into a rectangle. Spread the filling on top, leaving a margin unfilled. Roll it up from the long side and pinch the ends and seam to seal it.
Step 2: Slice the log down the middle, leaving a 1 inch bit at the top uncut.
Step 3: Wrap/twist the “legs” around each other. Pinch the end to seal.
Step 4: Tie the log into a knot. Tuck any tails underneath and pinch to seal.
Hot tips
- The key to getting a pretty mini babka is keeping your hands and workspace clean so you don’t get the chocolate filling everywhere. You want to see distinct layers of filling and dough.
- The ganache can also be made in the microwave. Heat in 30-second bursts to avoid scorching the chocolate.
- I used my rolling pin to hold down the uncut end of the log while I was braiding to make it easier.
Recipe FAQs
Yes, the buns just might not be as chewy.
This is not recommended as the recipe has not been tested with white chocolate.
Babka should be stored at room temperature in an airtight container for 3-4 days.
More recipes you’ll love
Lastly, if you make these Mini Babka be sure to leave a comment or give this recipe a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Mini Babka
Ingredients
Dough
- 1 ¼ cups milk (300g)
- ⅓ cup unsalted butter (80g)
- 1 large egg room temperature
- ½ cup + 2 tablespoon granulated sugar (138g) DIVIDED
- 1 orange zested
- 3 ⅓ cups bread flour (500g)
- 1 teaspoon kosher salt
- 2 ½ teaspoon instant dry yeast (7g)
Filling
- 6 ounces semi-sweet chocolate (170g)
- ½ cup unsalted butter (113g)
- ½ cup unsweetened cocoa powder (42g)
Garnish and glaze
- 1 cup semisweet or dark chocolate (150g)
- 5 tablespoon heavy cream (75g)
- 3 tablespoon apricot jam or any light colored jam
- 1 teaspoon water
- robin egg candy
Instructions
Make the dough
- In a microwave-safe bowl, combine the milk and butter. Microwave in 30-45 second increments or until the butter is completely melted. Let cool for 5 minutes, then add the egg and whisk to combine. Set aside.
- In a medium microwave-safe bowl add all of the granulated sugar and the orange zest. Rub the zest into the sugar using your fingers to release the zest’s oils. Remove 2 tablespoons of the zesty sugar to the bowl of a stand mixer fitted with the dough hook. Set aside the remaining zesty sugar to use in the filling.
- Add the bread flour, salt and yeast to the stand mixer bowl with the 2 tablespoons of zesty sugar. Mix on low for about 30 seconds to combine.
- Add the milk, butter and egg mixture to the dry ingredients in the mixer. Mix on medium low until the mixture forms a ball. Continue mixing for 10-15 minutes on medium. Perform the window pane test on your dough periodically if you think it is ready. Do this by grabbing a small bit of dough and stretching it between your fingers like this. If it stretches without tearing, it is ready. If it tears when stretched, keep kneading.
- Transfer the dough to a large, greased bowl. Cover and proof for 1 hour or until doubled in size.
Make the filling
- To the rest of the zesty sugar, add the chocolate, butter and cocoa powder. Microwave in 30-second increments, stirring in between with a rubber spatula. Continue until the butter and chocolate are completely melted, but do not overheat. The mixture will look grainy, but the sugar granules will dissolve in the oven.
Shape the babka
- Punch down the risen dough. Divide into 12 equal pieces. I weighed the dough with a kitchen scale and divided the weight by 12.
- On a lightly greased or lightly floured work bench, roll each piece into a ball, then roll out into a rectangle shape with a rolling pin. Add about 1 tablespoon on top and spread carefully with an offset spatula, leaving a ½-inch border unfilled around the outside.
- Roll up from the long side, pinching the ends and edge to seal the log. Use a sharp knife to cut the log in half lengthwise, leaving about 1 inch uncut at the top of the log (see step-by-step photos above).
- Twirl the two “leg” pieces around each other and pinch to seal the braid at the end. Now tie the braided log into a knot. This takes some practice, so don’t get discouraged after your first one. The key to getting a pretty mini babka is keeping your hands and workspace clean so you don’t get the chocolate filling everywhere. You want to see distinct layers of filling and dough.
- Place the mini babka on a parchment-lined baking tray 2 inches apart. Cover with towel or plastic wrap and let proof 45 minutes. Preheat the oven to 350°F.
- Bake the risen mini babka for 20-25 minutes. Remove to a wire rack to cool.
Prepare the garnish and glaze
- In a heatproof bowl over a pot filled with 1-inch of water, combine the chocolate and cream over medium heat. Stir until the chocolate is completely melted. Remove from heat and let the ganache cool until thickened. Transfer to a piping bag fitted with a small round piping tip.
- In a small microwave-safe bowl combine the apricot jam and water. Heat in 15 second increments until warmed. Stir to combine.
Assemble
- Brush each babka with the jam glaze.
- Pipe a squiggle of chocolate ganache in the center to hold the robin eggs. Place three eggs on top. Pipe many rings around the eggs to create a nest shape. Serve the same day.
