{"id":564,"date":"2021-04-03T18:47:25","date_gmt":"2021-04-03T18:47:25","guid":{"rendered":"https:\/\/tasting-thyme.com\/staging\/6788\/?p=564"},"modified":"2024-02-07T19:23:24","modified_gmt":"2024-02-07T19:23:24","slug":"raspberry-and-coconut-babka-buns","status":"publish","type":"post","link":"https:\/\/tasting-thyme.com\/staging\/6788\/raspberry-and-coconut-babka-buns\/","title":{"rendered":"Raspberry and Coconut Babka Buns"},"content":{"rendered":"\n

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. <\/p>\n\n\n\n

\"Raspberry<\/figure>\n\n\n\n

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!<\/a><\/p>\n\n\n\n

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. <\/p>\n\n\n\n

For other brunch ideas, check out these Lemon and White Chocolate Hot Cross Buns<\/a> or these Swedish Kanelbullar (Cinnamon Knots)<\/a><\/p>\n\n\n\n

\"Raspberry<\/figure>\n\n\n\n

Raspberry and Coconut Babka Buns<\/h2>\n\n\n\n

Makes: 12 Buns
Prep Time: 30 Minutes
Bake Time: 45 Minutes
Total Time: 3 Hours 25 Minutes (Including Proving Time)<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n
  • 1 x 7g Pack of Dried Active Yeast<\/li>
  • 125g Granulated Sugar<\/li>
  • 250ml Milk, Warm (Not hot)<\/li>
  • 110g Butter, Cubed (Room Temperature)<\/li>
  • 2 Eggs<\/li>
  • 525g Plain Flour<\/li>
  • 12x Tsp Raspberry Jam <\/li>
  • 75g Desiccated Coconut <\/li><\/ul>\n\n\n\n

    Method<\/h3>\n\n\n\n
    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.<\/li>
    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\u2019t totally combine, but don\u2019t worry.<\/li>
    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).\u00a0<\/li>
    4. Once the dough looks smooth and shiny, place in a greased bowl, cover with a clean tea towel. Let prove for 1 hour \u2013 90 minutes, until doubled in size (see notes if proving overnight).\u00a0<\/li>
    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.<\/li>
    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.<\/li>
    7. Heat the oven to 200C\/180C Fan\/Gas 6. Brush that remaining egg white over the buns.<\/li>
    8. Bake for 35-45 minutes, until a deep golden colour (they may look like they\u2019re verging on burnt, but that\u2019s ideal).<\/li>
    9. Remove and let cool on a wire rack before serving!<\/li><\/ol>\n\n\n\n
      \"Raspberry<\/figure>\n","protected":false},"excerpt":{"rendered":"

      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…<\/p>\n","protected":false},"author":1,"featured_media":566,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21,3],"tags":[491,120,377,121,4,511,140,509,510,43],"class_list":["post-564","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast-and-brunch","category-cakes-and-cupcakes","tag-babka","tag-breakfast","tag-brioche-buns","tag-brunch","tag-cake","tag-coconut-babka","tag-dough","tag-raspberry","tag-raspberry-and-coconut","tag-vegetarian"],"yoast_head":"\nRaspberry 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