Recipes

chocolate tahini challah buns

Challah, that stretchy, rich, lightly sweet, braided glossy bread that’s brushed with egg and baked to an burnished burnt umber shine, like many great traditional foods, does not exist in a vacuum. While challah is a Jewish ceremonial bread, eating on Sabbath and major Jewish holidays, and is usually paerve (dairy product-free, so it’s Kosher regardless of what is being served), pulled away from the Judaic lens, it’s a close cousin to brioche and other enriched breads.


whisk wet ingredientsknead in flourready to risedoubled

And it is from this jump — challah is brioche-like; breakfast buns are brioche-like… — that I began making challah-ish breakfast buns last year. We adore them. They’re less rich and more fluffy than the usual gooey, rich and very sweet cinnamon rolls (which, of course, there is always a time and place for), they go well with afternoon coffee or tea, should you find yourself in the kind of civilized life where this is your norm (and please teach me your ways) but hardly abstemious. My two favorite fillings I auditioned were a sweetened cream cheese with jam (basically tastes like cheesecake) and a chocolate-tahini swirl. For a Food Network episode, we featured the cream cheese buns; they liked the story about my dad growing up in the Bronx and having cream cheese and jelly sandwiches from a local deli (as do I, less so that ridiculous face I’m making in the video still).

But if you think that meant I’d let rich chocolate spirals float off into The Ether of Retired and Forgotten Recipes, you might have missed the part where I mentioned they had chocolate in them. Also: butter, cocoa powder, and powdered sugar to smoothly offset the bittersweet chocolate. (It takes a page from this babka filling.) Also: tahini, but just enough for a toasty, nutty, but not overwhelming effect. You can make a powdered sugar glaze for it; it’s great here with either lemon or orange juice (your choice); I know they often taste over-the-top but here, where the sweetness and richness is slightly restrained, it’s not unwelcome. But my favorite part is that it has that deep varnished top of a good (and here, very lucky) challah.

butter, chocolate, powdered sugar, cocoawhisking in tahinidoughrolled out and covered with chocolateslicedready to puff again

* I am not sure if you follow @smittenkitchen on Instagram but do know that whenever I find pockets of time, I’m having great fun making stories of recipes I’m working on, such as this. And including their ups and downs, such as when this one just decided not to rise for a couple hours, quite rude of it. (Alas, they expire after 24 hours, so you’ll have to watch this one in the next 2 to 3 hours.) It’s a fun place to share works in progress at a detail level that would be excessive, even for this loquacious site. Sometimes I talk, too, but I mostly try to spare us all that awkwardness.

chocolate tahini challah buns

The Smitten Kitchen Every Day Fall 2017 Book TourHave you gotten to check out the book tour for Smitten Kitchen Every Day? It begins the day the book comes out — October 24th — and I’m so excited. I hope your town is on it. I hope this means we finally get to meet. And if you’re in Minneapolis, Nashville, Denver, Atlanta or Montreal… we should have more good news soon (eee!).

Chocolate Tahini Challah Buns

  • Servings: 12 large buns
  • Source: Smitten Kitchen
  • Print


    Dough
  • 2 large eggs
  • 1 large egg yolk
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 cup (120 ml) vegetable or another neutral oil, or melted butter
  • 2/3 cup (150 ml) milk or water, plus an additional tablespoon if needed
  • 3 3/4 (490 grams) cups all-purpose flour, plus more for the counter
  • 1 packet (7 grams or 2 1/4 teaspoons) instant yeast
  • 1 1/4 teaspoons coarse or kosher salt
  • Butter or nonstick spray for baking pan
  • Filling and assembly
  • 4 ounces (115 grams) dark (semi- or bittersweet) chocolate (or approximately 3/4 cup chocolate chips)
  • 1/2 cup (115 grams) unsalted butter, cold is fine
  • Scant 1/2 cup (25 grams) powdered sugar
  • 1/4 cup (20 grams) cocoa powder
  • 1/4 cup tahini (30 grams), well-stirred
  • 1 large egg, beaten
  • Sesame seeds
  • Glaze (optional)
  • 2 cups (240 grams) powdered sugar
  • 3 to 4 tablespoons lemon or orange juice

Make dough: Whisk eggs, yolk, sugar, oil and milk or water in the bottom of a stand mixer bowl. Add flour, yeast and salt and combine with dough hook until it comes together, then let machine knead it for 5 to 7 minutes. Oil a large bowl and let dough rise in it at room temperature for 2 to 2 1/2 hours, until slightly shy of doubled.

Were your ingredients really cold? This is fine, but if so, it might take 30 to 45 minutes longer. You can speed this process along by turning your oven on to 150 degrees F and turning it off and then placing bowl the dough inside. Keep an eye on it because it will rise more quickly.

Butter a 9×13-inch or equivalent size baking dish, or coat it with nonstick spray.

Make filling: Melt butter and chocolate together until smooth. Stir in powdered sugar, cocoa and tahini; mixture should be a spreadable consistency.

Assemble buns: On a very well-floured counter, roll out dough into a rectangle about 18 inches wide (side facing you) and as far away from you (i.e. length) as it comfortably goes, usually 12 to 15 inches. Dollop chocolate mixture over and spread it smooth. Roll dough in a tight spiral.

Cut log very gently — it’s going to be a soft mess, use a sharp serrated knife, sewing thread works well here too — into 1 1/2-inch to 2-inch segments. Arrange cut side up in prepared pan. Beat egg in small bowl. Brush tops of buns and tops of sides with egg and cover with plastic wrap. You can either fefrigerate overnight, along with leftover egg wash or leave it at room temperature to proof for another 60 to 90 minutes, until puffed a bit.

Bake buns: If in fridge, remove buns from fridge and let warm up for 30 minutes before baking. Heat oven to 350 degrees F. Brush tops tops of sides with egg with egg wash again (I forgot and skipped the sides, which is why they are pale in the photos) and sprinkle with sesame seeds. Bake for 30 minutes, until bronzed all over and buns have an internal temperature of 190 degrees F. Let cool slightly before serving.

To glaze (optional): If using glaze, whisk ingredients until smooth. You can drizzle this over the buns or serve it alongside with a spoon. If drizzling over, it’s best to let the buns almost fully cool before putting it on or it may melt off.


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133 comments on chocolate tahini challah buns

  1. Hey Deb,

    so, as a German girl, living in Munich, there is no such thing as a cinnamon-bun-tradition for afternoon coffee. In autumn, it is more or less plum cake, apple cake or cheesecake. So, for this sunday afternoon coffee, I was planning to bake Apfelkuchen (aka apple cake) – but now, things obviously have changed. I just saw this recipe popping up in my feed and I kind of see myself eating kilos of apples with muesli in the next days, instead of baking them. Just to make these beautiful challah buns instead.

    Have I ever told you, how thankful I am for your conversion to grams in your recipes? No? So, here you are: Thank you so much.

    Best!
    Tina

      1. ecornifleur

        I totally agree with the first two comments about the grams/cup conversion ! I love your recipes and the stories you tell with it, can’t wait to do the challah buns either… maybe come in Europe to sell your book ? ^^ cheers,
        Marie.. from France

    1. Dunja

      As a German expat living in the US since 1999 in various places, I did sorta kinda get used to the dreaded Imperial measurements. This is just to say that while I don’t actually dislike them, I truly, absolutely and totally favor Deb’s conversion to metric measurements in all of her recipes, be that online or in her lovely books. So here, to echo Tina from Munich (Hallo nach Muenchen, meine Eltern leben dort auch in der Naehe), thank you Deb!

      1. Rachel

        I’m from Pittsburgh, born in the US and I LOVE the metric measurements, particularly the weights. It is so much easier to weigh flour and sugar than to scoop them, and you can easily scale recipes up or down to fit the pan you want to use. Thank you so much, Deb, and think about adding Pittsburgh to your book tour!

  2. Lisa R,

    While in the middle of dealing with Harvey flood damage, I always take time to look at your recipes. This one is going to be made this weekend, torn up house or not. Looks delicious and I can not wait for the normalcy of baking something yummy! Can’t wait for your new book to arrive!

  3. Jeannine

    I LOVE your instastories! The only thing is that they go so fast that I often can’t read what you’ve written on the pictures and have to watch them 2 or 3 times to get the full story. Not sure if that’s something you have control over, as I haven’t tried using instastories yet:)

    I made the raspberry cream cheese version of these as soon as I saw them on the FN and they were amazing!! I love that they’re not super-sweet. The dough is magical, so incredibly delicious.

  4. Yooooooo. That just looks scrumptious. And I deeply appreciate the almost mathematical way you were led to the idea (as in, a=b and b=c, so a=c; yay transitive property!), which is one of my favorite ways to cobble together new things :)

  5. Devorah Waters

    Deb! I have some challah dough rising as we speak. I want to make this pareve. Can I use oil for the filling in place of the butter, or does it have to be margarine? What about coconut oil? Thanks for this beauty of a recipe!

    1. Kate

      I dunno what Deb is going to suggest, but Earth Balance (or any vegan butter) has the great taste of a butter/margarine without the dairy. I use it in my Passover dishes!

    1. bostonjoyceforum

      What would probably work best would be to cut off as many buns as you want from the roll, and then cut the remainder of the roll into larger portions— for my household of two, I will cut off four rolls, then cut the remainder in half— and then wrap those tightly in a few layers of plastic wrap, and freeze. When you want to bake them, thaw in the fridge for like 8-12 hours, then proceed as normal.

      Baked buns would probably freeze OK too, individually wrapped.

  6. Ah, the show stopper at Saturday night’s break-fast, is obviously the subtitle of this recipe. I think I remember you once waxing poetic about a certain Middle Eastern market near you because it had the best tahini you’d ever tasted. Was it Soom? Another brand?
    Happy new year to you and yours, Deb. Only sweet things this year.

  7. Gerley

    I can’t believe I’m allergic to eggs…
    *sobs quietly in corner*

    If anyone has more experience with substitutions I would be more than happy to hear them- I am always at loss when I read these kinds of recipes cause the substitutes I know (like banana or applesauce or flaxseed) sound like they would never yield good results 😳

    1. oh dear. I think the filling is mainly the star here – can you find a potato dough recipe that uses mashed potatoes (no peels) and their starchy water, along with milk and butter to make a rich soft yeast dough? Sorry I don’t have an exact recipe, but you just want a tender yeasted dough.

      1. Gerley

        I have read about aquafaba but I am SO sceptical that I never had the guts to actually try it. But it seems like a really easy solution if it works so I guess I should just get over it. Thanks for the reminder.

    2. Amy

      I haven’t tried this recipe yet but I’ve had great results using banana and ground flax as egg substitutes in Deb’s ‘better babka’ recipe, basically substituting half of the total egg quantity with each. It’s harder with a plain challah but as long as you have another strong flavour involved these subs work really well (no banana taste!).

    3. Angela Digmann

      Find duck eggs! I too am allergic and duck eggs have made a world of difference for me. So great to still feel good after eating a brownie or quiche. Farmer’s markets sometimes have them.

  8. Pitz

    Hi Deb,
    Would you freeze the log for 15 minutes prior to cutting (as you do in the better chocolate babka) to make cutting easier, or would that not work in this recipe?
    Thanks!

  9. Tess

    Deb!

    I’ve had your pumpkin cinnamon rolls on my “bake as soon as the temperature dips below that where you could potentially fry an egg on the sidewalk” list for the past few weeks, and now… now you’ve confused me (I am easily confused) I want these, and the pumpkin ones, and just about every variety of dough wrapped around filling as soon as possible. The weather has dipped below 30degC, the plaid has come out of hibernation, it is time :) but which to make first? all recommendations welcome! Even if it is “make both simultaneously”

    1. Catherine

      Babka is more like a risen cake in texture (think yeasted coffee cake), and contains butter, while the challah is fluffier like brioche bread, however is oil-based so that it can be eaten with meat dishes (should one keep kosher).

  10. I will make these! I’ve been messing with yeasted breakfast buns (that’s what I call them) for a few years now. Not as many recipes out there as I want, but I adore the concept of a lightly sweet bun with some kind of fruit or nuts or chocolate for breakfast. Much better texture than a coffee cake, I think. I always mix up a batch the night before and refrigerate them. So easy to bake in the morning!

  11. smathes1

    Deb,
    For those of us without KitchenAid mixers or the like (someday!), how long should we knead by hand for? In recent experience, I’ve 1.5x the time listed for machine kneading, to some pretty subpar brioche, and maybe 2x is better. Can anyone else chime in with a good rule of thumb?

    1. Leah

      Knead at my speed and strength for about 10 minutes? It’ll feel like a baby’s butt when you slap it if it’s properly kneaded. (I spent 3 years in college making challah for 30 by hand each week, trust me, it can be done.)

  12. waywardbloggers

    I got really excited from your photo… and then I read the description! I was recently diagnosed with a sesame allergy (though I’ve never noticed a reaction to it before) and I’m trying to avoid as much as possible. Do you have any swaps for the tahini? I know I’ll miss the smoky-richness it adds.

    1. Tasha

      To keep in that extra depth, one thing you could do is brown the butter that you use in the filling before adding in the chocolate. That way you keep that lovely depth to the flavor by adding in some caramel-y goodness!

      As for the sub, all of the other suggestions are good! The main thing is that tahini is essentially a kind of “nut” butter, so a sub like cashew or almond butter or natural peanut butter might be good because they are about as thin as tahini and serve a similar (or same, depending on the recipe) purpose.

  13. Mike

    So like you showed on Instagram, can I prep the dough in step 1 and then let it proof until tomorrow in the fridge? Or would it be better to assemble and prepare for baking, then put in the fridge like it says above right before “bake buns”?

  14. Lorraine Lipson

    Hey Deb – these sound delish especially as I’ve recently mastered challah. Just wondering though how it would be to use babke dough and this choc tahini ffilling for buns too (my community calls them “bulkas”) and if so, if you could provide instructions for making babke dough into buns? Thanks!

  15. Sara S

    Hi Deb! These look gorgeous! Is instant yeast the same as active dry yeast? (I only have active dry yeast and wonder if I can use it instead?)

    1. Rachel

      Instant yeast is more finely milled and can be mixed directly with dry ingredients. Active dry yeast particles are a little bigger, and ideally it should be proofed in a warm liquid before it’s mixed into the dough. If you are making something that rises really slowly for a long time it really doesn’t matter, but in this recipe I would warm the milk to slightly warmer than room temp, add the yeast and let it sit for 5 – 10 minutes (it should look slightly foamy) and then proceed with the recipe as written.

      1. Sara S

        Thank you! I used active dry yeast, let it rise in warm water/milk mix before adding it to ingredients. It worked out great. Thanks!

  16. Hi Deb,
    I’m looking forward to your new cookbook! Lately I have been into baking buns and coffee cakes and banana loaves, and it just seems there is no better spot in the world to be on a Saturday morning (or afternoon) than baking and then peeking through the oven door to see if the thing is rising, and looking forward to taking something sweet out back with a cup of coffee and enjoying life. Your blog is such wonderful sweet spot to step into each week – thank you so much for sharing your life and skills, and love of food with us. xx Nancy

  17. Caroline

    Hi Deb,
    These look DELICIOUS! Do you think I could use this filling to make a challah bread rather than rolls? I always bake a challah for the break-fast and usually make your fig/orange challah but I’m sure a chocolate tahini version would find a very appreciative audience!
    Thanks!
    Caroline

  18. Lauren

    YUM! ( Somebody else was also this enthusiastically wordless in the earlier comments- captivated by possibility and yearning, just as I am.) Also captivated by your photo link…they have matching dimples??? What kind of super-genes do you two have, anyway? Neither lacks the personality to go with the dimples either..obviously. You are blessed, but you knew that.

  19. Katie lewis

    I just making the buns and usually use grams. 2/3 cup milk is 150 mls also 1/2 cup powered sugar is 75g. I have used the cup measurements today, hopefully this is correct. Can’t wait to taste them…

    1. Jessica

      I also think the measurements are incorrect. I used the weights, and my chocolate filing ended up not sweet and runny, and these were almost impossible to roll. Thankfully the icing added enough sweetness in the end, and my slightly chocolatey rolls were still delicious. I’ll have to try again with the correct measurements next time.

  20. Christina

    Hi Deb, this recipe looks wonderful!

    I’m in such a pumpkin mood and think it could be fun to add pumpkin puree and pumpkin spice to the challah dough to make this a festive fall treat. Do you have any recommendations on how to adjust the proportions to incorporate pumpkin puree?

    Thanks!

  21. Rosa V. (liltrukr)

    Hi Deb, I love your Chocolate Tahini Challah buns, they look absolutely wonderful indeed another great recipe I’m just wondering if I can use something else in replace of that Tahini, please let me know as soon as possible I appreciate it and thank you Deb.😍💕

  22. Marcy Zevon

    Are you sure about the powdered sugar gram amount? 25 grams is barely 1/4 cup and the chocolate mixture is runny, not a paste. Google says 1/2 cup is 62 grams

  23. Rosa V. (liltrukr)

    Hi Deb, I love your Chocolate Tahini Challah buns, they look absolutely wonderful indeed another great recipe I’m just wondering if I can use something else in replace of that Tahini, please let me know as soon as possible I appreciate it and thank you Deb.😯

    1. Elayne

      hey Rosa! In other recipes i’ve successfully swapped out any seed or but butter in the place of tahini..obviously it changes the flavour profile, but I anything with a similar consistency would be fine….mmmm…maybe peanut butter???!

  24. Elayne

    Okay – these are amazing and beautiful and tahini and chocolate are such a winning combination. The Challah portion of this recipe is OUTSTANDING. I’ve never had the success before that I did with the texture and airiness of this challah. Here’s what I did wrong – and now i remember, I made the same mistake with Deb’s amazing chocolate babka as well – under the directions for the filling, abide by the SPREADABLE consistency directive. I got really excited, melted the chocolate and butter and also the tahini, added the cocoa and icing sugar, and then spread it immediately – do NOT do that. It is too melty and when you go to roll it, it will all ooze out and you don’t want all that super goodness to ooze. Long story short, don’t be like me – be patient and let your filling cool before you spread it and roll it. Also, if you’re a tahini fanatic maybe add more tahini because i didn’t regret that. Love this recipe 👍🏼

  25. Debbie

    Deb,
    Did you mean 150ml of water rather than 15ml?
    I have been having problems with my challah baking lately – thanks to the miserably damp weather here in England over the last couple of weeks – so I have been pedantically weighing everything to make sure that I have not been making errors. This morning I was caught between going with the New Yorker in me saying 2/3 cup of water sounds reasonable and my English ex-pat self saying I think 15ml is a tablespoon. Since I was using metric untits for everything else in the recipe, I added a zero to your metric measurement for water, weighed it, and it seemed to be about 2/3c of water. The dough seemed to work. Or have I been completely useless within this?

  26. Sharon

    Made them – delicious! However, the filling was very runny! I used 1/2 cup powdered sugar (about 50 gr). I think next time I’ll chill the filling a but before spreading. Regardless, they were delicious. Thanks for the recipe!

  27. Mike

    These were great! Like others noted, the filling is runny while still warm. I put my bowl into an ice bath to chill it, and it turned to a frosting consistency. If I had left it longer, it would’ve gotten too hard to spread, as the butter and chocolate both would have resorted back to their happy solid states. So I’d recommend making the filling and putting it in the fridge, and then start rolling out the dough.
    I ran into a proofing issue. I think I let it overproof by sitting on the counter for 2 hours, *and then* putting it in the fridge for a few more hours before rolling. My filled and rolled dough started to flatten out on the counter as I was trying to cut it and my slices were looking a bit sickly. However, I put the pan back in the fridge to bake in the morning and all ended up working out. Very forgiving stuff. These were delicious, though the tahini flavor was very subtle. Maybe you’d notice it side-by-side with a non-tahini version, but it’s hard to pick out on its own.
    Also of note, the buns are *not* sweet. This may not be a surprise to most people making challah buns, but I’m used to making cinnamon rolls and sticky buns that are notably sweeter, so it took a few bites to calibrate my tastebuds here.
    Overall these were amazing and would definitely recommend to anyone looking for a pretty easy, very impressive breakfast / brunch / dessert treat.

    1. charkie

      Interesting note – I found the buns to be TOO sweet! The dough itself was fine, but the chocolate mixture was sweet & cloying. I’m glad I didn’t make the glaze because it would have taken it over the top! I think I’ll stick to making cinnamon buns for a breakfast sweet roll option; however, this did inspire me to make (plain) challah bread because the dough was so fun to work with!

      A note about the filling – I left mine on the counter for 20-30 minutes after mixing and it cooled to a frosting-like consistency. I didn’t have any problems with it being runny.

  28. Melissa

    I only had active dry yeast so I activated in the milk (warmed) a few minutes prior to adding to the mixture for kneeding and it worked just fine. Made the chocolate mixture following the recipe exactly with the addition of some flaky salt. It turned out as delightful as any smitten dish always does!

    1. Alev

      The filling definitely needs to be chilled until it is semi-solid. I was able to get clean cuts.
      Next time I would wait until after taking the rolls out of the refrigerator to apply the egg wash. It got very messy with filling oozing as I was brushing it.
      I cannot wait until they are baked tomorrow!

  29. Elisabeth in Vienna

    I also had a chocolate tsunami on my counter (which my daughter was happy to take care of) and I will let it chill next time. My buns confusingly were turning very dark after just 10-15 mins so I took them out.
    I will def try again, they taste lovely. Thanks

  30. Gwen

    I just made this. It’s delicious. I used my food processor to make the dough. It came out a bit dry. Next time I will add an egg and a few tablespoons of milk.

  31. Priya

    Made the dough this afternoon and it didn’t rise :( I used a packet of active yeast (it didn’t say “instant” but that’s what I could find) and replaced the butter with coconut oil. I wasn’t happy with the consistency of the dough after 5-7 min of dough hook but wasn’t sure what I was looking for exactly…anyway, it didn’t rise. Any suggestions?

    1. Serena

      Active dry yeast, unlike instant yeast, needs to prove before it gets mixed in with the dry ingredients. I rarely can find instant yeast at the store, but active dry makes a fine substitute – just warm your milk (or water), pour in the yeast, along with some of the sugar in the recipe (I used 1 tbsp.), dissolve, and let the yeast mixture sit a few minutes to activate while you prep other ingredients. (The liquid should foam up.) Then proceed with the recipe.

        1. Priya

          Update: this time the dough proofed though it was a pretty wet sticky dough. It rolled out beautifully. I too couldn’t get the filling to cool enough to spread so it made a nice chocolatey mess but I hope there’s enough filling inside. They’re in the fridge til the morning.

  32. Hellon Toth

    made these tonight…in prep for tomorrow — and I am anticipating complete joy, since you’ve NEVER led me astray!!

    in the mean time, I noticed a couple typos:

    “2/3 cup (*15 ml*) milk” — I think you meant *150 ml*

    “Brush tops of buns and *tops of sides*'” – Did you mean *tops of buns and sides*?

    “You can either fefrigerate overnight” – is fefrigerate is yiddish for refrigerate :-)?

  33. Sharin

    I made these yesterday for a break fast. They were a huge hit. My tahini was older than the hills and was one huge blob so I just skipped it all together.

  34. So, I saw these on Saturday & made them on Sunday. I haven’t found tahini in South Korea yet, so I substituted with peanut butter. It’s what I had on hand plus a classic flavor combo. Such an easy dough to work with & they look amazing! Can’t wait to try them tomorrow for breakfast.

  35. Hem

    Info for for airheads : I made this and forgot the eggs. If it happens to you don’t panic, it makes a really good cross between brioche and bread.

  36. This recipe is a keeper! When hubby makes the comment, “I think we have a new holiday tradition” you know it was appreciated. I don’t know which holiday he wants these for (because this was just a regular Sunday evening outside by the fire pit) but I’ll make these anytime! We didn’t even bother with the glaze since we enjoy treats that are less sugary. Great with coffee this morning, too!

  37. raizy

    I made these buns and they are really good. I used coconut milk in the dough to keep it non dairy and it was a beautiful dough, so easy to work with. The filling was perfect, not runny easy to smear…i think maybe people are melting the tehini? I made a glaze with lemon, tehini and confec sugar … it added the perfect pizzaz. They arn’t a sweet bun. Im thinking that next time i’m going to pour a simple syrup over the buns like i do with babka… mmmm. thanks deb for the timing of this recipe. I dreamt about them the whole yom kippur!

  38. Vanessa

    I made the jam and cream cheese filling version of these, and they’re really excellent! I thought I would miss the cinnamon of cinnamon buns, but didn’t at all. The glossy exterior is great, and it’s indeed a really nice to work with dough with the pleasant slight flavor of challah. I actually made them in the morning of the day before and so they proofed in the fridge for about 21-22 hours, and were still fine.

  39. Rebecca

    Just made these and the filling oozed all over. I used a scale for all ingredients so not sure what went wrong? Maybe add half the filling next time? I’m sure they will back up fine by the clean freak in me had to do breaths with the mess :)

  40. Suzanne Gold

    I love your recipes and I really want to make these but don’t own a mixer as I don’t usually bake. Elbow grease is an option, is there any other? Thanks so much. Suzanne

  41. Iva

    Hi, Deb. I love your recipes, especially the sweet ones! And as en European, I’m very happy with you publishing the measurements equivalent in grams/ml. This time there’s a typo, though: “2/3 cup (15 ml) milk or water, plus an additional tablespoon if needed”, should most probably say “(150ml)”. Thanks again for your recipes, they’re all great!

  42. sally

    I can’t get the FN video to play. :( it’s an endless loop of a Hilton Garden Inn commercial. Every time the ad ends, there’s a ‘play’ button for the Challah video, but when I press play, the Hilton Garden Inn ad just plays again…..
    Really wanted to hear the story about your dad :(
    I’m sorry to leave the comment here, and not on FN, but I can’t comment on FN without giving them access to all my email contacts….

  43. So I recently made pumpkin pie rolls with your challah recipe from the book – I just made a cream cheese-based pumpkin pie filling instead of fig or chocolate tahini. Great minds!

  44. AsafK

    Beside the Milk or Water typo (150 gr,) and the Powdered Sugar V2W conversion error (SB 50 or 60 gr.) there is, to my opinion, another V2W error: The weight of 1/4 cup Tahini is 60 (not 30) grams.

  45. Caroline

    Hi deb-
    How far apart would you recommend placing the buns in the pan before cooking? I am currently baking them (they are in the oven at.this.moment!) and when I put them in last night before sticking them in the fridge, the buns were cozy and touching on their sides. However this morning I panicked that they wouldn’t have enough space to puff so I ripped several out and put them in a second pan and spaced out the first. Should they touch before baking or puff up during baking to find each other?

    I also usually have serious trouble with doughs of any kind and this one did everything like it was supposed to and was soo easy to work with.

    Thanks! Cannot wait to eat these in 20 minutes haha :)

  46. Cath

    What are other filling options? I was thinking about peanut butter and jelly, how do I make peanut butter more spreadable? I made cream cheese&jam ones, they were gone in two days. There is only two of us… !! Just amazing.

    1. TJ Rogers

      You might try combining commercial peanut butter (it doesn’t separate) with a small amount of cream cheese to make it spreadable and bake-able.

  47. TJ Rogers

    So I’m wondering if I could get away with this dough for same day cranberry orange breakfast buns? Or do those really benefit from the overnight proof?

  48. A friend (who is Jewish) let me try one of these at her house and I just fell in love with the taste. Happy to have found your recipe so now I can make these for myself and for friends and family. Goes well together with my favorite dark roast or a mug of hot cocoa. So good!

  49. Kari

    I made this, but mine, while tasting yummy, look a hot mess. I’d suggest two changes: first, clarify that the filling should be either chilled or cool before using, because otherwise it runs all over when it is time to roll. Argh, the mess!

    Second, I’d suggest that the second proof be in the fridge and be before the roll is cut into pieces. It’s just too smooshy beforehand and even though I have great knives, I ended up partially flattening them.

  50. Courtney

    I made this the DAY Deb posted it- I was drooling for a solid 24 hours from the time she posted it in her Instagram story haha Having conquered the cranberry orange breakfast buns (now a Christmas morning staple), I felt confident these would be a cinch! They mostly were, but I had a lot of emotions: the chocolate spread never became a spread, it stayed pretty liquid-y and never firmed up. I was short on time so I didn’t have the chance to give it an hour and see if it would firm up on its own before spreading (this 100% could be because I accidentally did something wrong). As a result, the rolling o’ dough process was MESSY and quite a disaster to cut. They looked so sad and ugly in the pan, but I powered on and said a prayer. By the next morning, they had risen and started to resemble buns you’d buy at the bakery/not made by the girl who was distraught the day before; by the time they came out of the oven, they were GORGEOUS! Mine browned a wee bit more than I’d prefer, but they were gorgeous. Taste wise, I would have preferred a glaze, but I couldn’t bring myself to cover such a pretty end-result! My brunch guests said they loved it without the glaze so, truly, its up to your taste. Point is: Deb never fails! I was convinced these were going to be a disaster and they still turned out PERFECTLY! Yay! Thanks Deb!! I will be making these again!