Raspberry and Coconut Babka Buns

These Raspberry and Coconut Babka Buns bring all the school cake nostalgia with this great flavour combination. Made using a basic babka dough, then rolled individually, these are great for individual portions. Serve up as the centre piece of your next brunch (mimosas recommended), for a bake sale, or little gifts.

These are essentially a variation of brioche buns, with that similar flaky texture and a crisp outside. The jam and coconut make for a great change from the classic chocolate babka. That said, if you do fancy a chocolate babka recipe, you can find my one here!

These babka buns are much more manageable than a whole loaf, and can easily be frozen for future snacking. I highly recommend eating these whilst still warm, topped with extra jam. For making ahead, you can do the first prove overnight in the fridge, then continue in the morning.

For other brunch ideas, check out these Lemon and White Chocolate Hot Cross Buns or these Swedish Kanelbullar (Cinnamon Knots)

Raspberry and Coconut Babka Buns

Makes: 12 Buns
Prep Time: 30 Minutes
Bake Time: 45 Minutes
Total Time: 3 Hours 25 Minutes (Including Proving Time)

Ingredients

• 1 x 7g Pack of Dried Active Yeast
• 125g Granulated Sugar
• 250ml Milk, Warm (Not hot)
• 110g Butter, Cubed (Room Temperature)
• 2 Eggs
• 525g Plain Flour
• 12x Tsp Raspberry Jam
• 75g Desiccated Coconut

Method

1. In a large bowl, or the bowl of a stand mixer, combine the yeast, sugar and milk. Let sit 10 minutes until the mixture begins to get a little frothy.
2. At this point, add the butter and combine (either using a wooden spoon or using the dough hook attachment for your stand mixer). It won’t totally combine, but don’t worry.
3. Add one whole egg, and one egg yolk (reserving the white). Mix until combined, then add the flour. Bring together then knead for about 8 minutes (either by hand, or 6 minutes with a stand mixer). 
4. Once the dough looks smooth and shiny, place in a greased bowl, cover with a clean tea towel. Let prove for 1 hour – 90 minutes, until doubled in size (see notes if proving overnight). 
5. Once this has proved, remove half the dough and cut into 6 pieces. Take one piece, roll into a small rectangle about 20x10cm. Spread over a teaspoon of the jam and sprinkle over a pinch of the desiccated coconut. Roll up into a long log. Cut down the middle, lengthways, leaving one end slightly uncut. Twist each strand out so that the jam is facing upwards, then twist the two pieces into a braid (refer to my Instagram reel to see how to do this!). Bring both ends together in a circle. Repeat for remaining dough.
6. Place each bun into the hole of a greased muffin tray. Repeat with the other half of the dough. Let prove for 20-30 minutes.
7. Heat the oven to 200C/180C Fan/Gas 6. Brush that remaining egg white over the buns.
8. Bake for 35-45 minutes, until a deep golden colour (they may look like they’re verging on burnt, but that’s ideal).
9. Remove and let cool on a wire rack before serving!