How to Make Delicious Coffee & Cinnamon Brioche Babka Buns | No Kneading!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

active dry yeast

💰Cheaper: instant yeast

Instant yeast can be used interchangeably for convenience.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a lighter alternative, while water can reduce cost.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

In a large bowl, combine eggs, yeast, salt, and sugar, and whisk until dissolved.

Let the mixture sit for around 10 minutes to hydrate the yeast.

Add 8 tablespoons of flour to the mixture and whisk until smooth.

Gradually add softened butter to the mixture and mix well to distribute evenly.

Add the remaining flour and mix with a dough scraper until no dry flour remains, using wet hands to handle the sticky dough.

Check the dough temperature; it should be around 24-25 degrees Celsius (75-77 degrees Fahrenheit). If too warm, refrigerate it.

Cover the dough and let it rest at room temperature for 20 minutes to build gluten.

Perform the first fold by dusting the dough with flour, stretching it over the middle, and rounding it before returning it to the bowl.

After 20 minutes, perform the second fold in the same manner as the first, then return it to the bowl.

After another 20 minutes, perform the third fold, then refrigerate the dough for another 20 minutes.

If using the whole recipe, divide the dough in half; if using half, perform a fourth fold instead.

Shape the divided dough into balls and place them in the fridge for around 24 hours for cold fermentation.

To make the filling, mix sugar, cinnamon, and instant coffee powder in a bowl, then add softened butter and mix until smooth.

Roll out the chilled dough on a floured surface into a large rectangle.

Spread the filling evenly over the dough, leaving a small gap at the top.

Brush the top edge with water to help seal the dough when folded.

Visually divide the dough into three horizontally and fold the bottom third over the middle, then fold the top third down over it, patting down to ensure it's straight.

Dust the table with flour again and roll the folded dough wider.

Cut the dough into 24 equal strips, trimming the ends if necessary.

Twist the strips together to form a braid, then shape into a circle and place in a greased baking dish.

Cover the shaped buns and let them rise until puffy, about 30-60 minutes.

Preheat the oven to 350°F (175°C).

Brush the buns with egg wash before baking.

Bake the buns for 25-30 minutes until golden brown and cooked through.

Let cool slightly before brushing with a glaze made from sugar and water.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens