Cheddar Everything Babka Buns
Soft and fluffy Cheddar Everything Babka Buns. These individually portioned muffin buns are loaded with cheddar cheese and everything bagel seasoning mix.
Servings: 6 buns
Calories: 317kcal
Ingredients
Dough:
- 1 ½ teaspoon dry active yeast
- ½ cup warm water, about 100-110°F
- ¼ cup whole milk, room temperature or warm
- 1 ⅔ cup (206 g) bread flour
- ¾ cup (98 g) all-purpose flour
- 3 Tablespoon (20 g) instant non-fat milk powder
- 1 Tablespoon (14 g) granulated sugar
- 1 teaspoon kosher salt
- 2 Tablespoon (28 g) unsalted butter, softened
Filling:
- 2 Tablespoon (30 g) unsalted butter, softened
- ½ cup (60 g) shredded cheddar cheese, plus more for topping
- 2 Tablespoon everything seasoning mix,* plus more for topping
Instructions
Dough:
- Dissolve yeast in warm water and milk. Let mixture sit for 5 minutes to allow yeast to activate. Mixture should smell like beer.
- In the bowl of a stand mixer, whisk together bread flour, all-purpose flour, milk powder, sugar and salt. Attach dough hook to stand mixer.
- Add yeast mixture and softened butter to mixing bowl. Mix dough on low speed until dough forms, about 3-5 minutes. Detach dough hook. Cover bowl with plastic wrap or kitchen towel. Let dough rest covered for 10 minutes.
- Reattach dough hook. Knead dough on medium speed for 3-5 minutes until dough is smooth and elastic. Transfer dough to a large greased bowl. Cover and let rest for 60-90 minutes at room temperature until doubled in volume.
Filling and Assembly:
- Butter giant muffin tin. Set aside.
- Punch down risen dough. Transfer to a floured work surface. Roll dough to a 12x18-inch rectangle.
- Spread softened butter all over dough. Sprinkle shredded cheese and everything seasoning mix on top.
- Startling at the longer end, roll dough into a tight log. Gently stretch and pull log until it is 24-inches in length.
- Cut log into two equal parts, 12-inch long each. Place log seam side up and slice lengthwise to expose filling. Braid the dough into a twist, making sure filling remains exposed. Repeat with other log.
- Slice each log in three 4-inch pieces. You will end up with six pieces.
- Place cut babka filling side up into buttered muffin tin. Loosely cover with plastic wrap and proof for about 1 hour at room temperature until dough has puffed up and expanded to fill the muffin cavity.
- Preheat oven to 400° F. Remove plastic wrap cover. Sprinkle babka buns with additional cheese and seasoning, as desired. Bake for 18-20 minutes until golden brown. Cool in tin for 5 minutes. Brush with melted butter. Unmold and cool on wire rack. Serve warm.
Notes
Recipe adapted and inspired by King Arthur Flour's Seeded Babka Buns
I used this 6-cup nonstick muffin pan.
Ingredient Notes:
- To make your own everything seasoning mix: toss together 2 tablespoons white sesame seeds, 2 tablespoons black sesame seeds, 1/4 cup poppy seeds, 2 tablespoons dried onion flakes, 2 tablespoons dried garlic flakes, and 1 1/2 tablespoons coarse sea salt.
- If you don't have bread flour, simply sub in all-purpose flour. However, resulting bread will not have as much "chew."
- Use any kind of cheddar cheese: sharp, mild, medium, etc.
Instant Yeast:
No need to dissolve yeast in warm water if using instant yeast. Simply whisk instant yeast into dry mixture and follow directions as written.Nutrition
Calories: 317kcal, Carbohydrates: 42g, Protein: 10g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 31mg, Sodium: 739mg, Potassium: 151mg, Fiber: 1g, Sugar: 5g, Vitamin A: 427IU, Vitamin C: 0.3mg, Calcium: 137mg, Iron: 1mg