I absolutely adore making and sharing my Raspberry White Chocolate Babka Buns Recipe, a truly delightful treat that combines the tart brightness of raspberries with the creamy sweetness of white chocolate in a tender, buttery bun. This recipe is a special favorite because it feels both indulgent and comforting at the same time, perfect for cozy mornings or elegant gatherings. The way the dough softly pulls apart, revealing pockets of luscious raspberry filling and melted white chocolate, never fails to make me smile—it’s genuinely a little bite of happiness in every nibble.
Why You’ll Love This Raspberry White Chocolate Babka Buns Recipe
From my experience, the flavor profile of these babka buns is truly something magical. The tangy raspberries balance beautifully with the rich and velvety white chocolate, creating an exquisite harmony of sweet and tart in every bite. There’s this lovely depth and freshness that the lemon juice adds, subtly lifting the flavor so it never feels too heavy. The bread itself is soft yet resilient, with just the right amount of buttery goodness that makes it utterly addictive.
What really impresses me about this Raspberry White Chocolate Babka Buns Recipe is how approachable the process is, even if you’re not a seasoned baker. While it involves a few stages of resting and proofing for the dough, each step feels engaging and satisfying, almost like a relaxing culinary ritual. Plus, the end result looks stunning, making these buns ideal for sharing at a brunch with friends, a festive holiday gathering, or simply as your well-deserved weekend baking project. It’s a recipe that stands out because it captures both elegance and heartwarming home-baked comfort in one!
Ingredients You’ll Need
These ingredients might seem simple, but each one plays an essential role in creating that perfect balance of texture, flavor, and color in the raspberry white chocolate babka buns. The mixture of fresh and pantry staples combines to create a dough that’s both tender and structured, while the filling bursts with fruity richness and creamy sweetness.
- Bread flour (330 g): This high-protein flour gives the dough the perfect chew and structure that’s essential for babka buns.
- Granulated sugar (40 g + 10 g + 40 g): Used in different stages to sweeten the dough, filling, and lemon syrup, balancing tartness and richness.
- Instant dry yeast (6 g): The magic that helps our dough rise beautifully and develop a light texture.
- Salt (4 g): Just a pinch to enhance all the subtle flavors throughout.
- Whole milk (180 g at 77℉/25℃): Adds richness and moisture to keep the dough soft and tender.
- Large egg (1): For structure and that lovely golden color on the crust.
- Unsalted butter (55 g + 15 g): Adds tenderness to the dough and richness to the melted chocolate filling.
- Frozen raspberries (80 g): Key to the filling’s fresh tartness, perfectly balanced with sweetness.
- Fresh lemon juice (10 g + 10 g): Lifts the filling and syrup with a bright, zesty note.
- White baking chocolate (200 g, finely chopped): Creamy and sweet, melting into the filling to create indulgence.
- Water (30 g): For making the lemon simple syrup that keeps the buns moist and shiny.
- Melted white chocolate and raspberries (fresh or freeze-dried): Optional toppings that add beauty and bursts of flavor.
Directions
Step 1: In the bowl of your stand mixer fitted with a dough hook, combine bread flour, sugar, yeast, salt, milk (at 77℉/25℃), and the egg. Mix on low to medium speed for about 10 minutes until the dough starts coming together.
Step 2: Gradually add the softened unsalted butter one cube at a time while kneading, mixing for another 10 to 20 minutes until your dough passes the windowpane test—smooth, elastic, and thinly stretchable without tearing.
Step 3: Transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and proof at 77°F (25°C) for 45 minutes until the dough has risen about 60% of its original size.
Step 4: Place the dough in the fridge for at least 2 hours, allowing it to fully double in size and firm up for easier shaping later.
Step 5: While the dough rests, prepare the filling. Heat frozen raspberries, fresh lemon juice, and sugar in a saucepan over medium heat. Mash the raspberries and gently simmer for 1 minute.
Step 6: Strain the raspberry mixture through a fine mesh sieve, discarding the seeds, and set the smooth sauce aside at room temperature.
Step 7: Melt white chocolate and butter over a simmering water bath, then whisk in the raspberry sauce until fully combined.
Step 8: Transfer this mixture to a bowl, cover with plastic wrap touching the surface, and refrigerate for about 60 minutes, stirring every 10–15 minutes until thick and spreadable.
Step 9: Once dough has doubled and filling is ready, roll dough out on a floured surface into a 16×16 inch square.
Step 10: Spread the filling evenly using an offset spatula, working in small sections to make spreading easier.
Step 11: Fold one side of the dough over two-thirds of the length, then fold the remaining third over the top to create layers of filling.
Step 12: Cut the folded dough into 8 equal strips, then each strip into 3 smaller strips, leaving a section uncut at the top to keep strips joined.
Step 13: Braid the three strips together from the joined end, then tuck the ends to secure the shape.
Step 14: Place each braided bun into a mini loaf pan, cover with plastic wrap, and proof for 20–30 minutes at around 77°F (25°C).
Step 15: Preheat oven to 350℉ (180℃). Optionally brush tops with egg wash, then bake buns for 15–20 minutes until internal temperature hits 200°F (95°C).
Step 16: While baking, make lemon simple syrup by gently simmering sugar, lemon juice, and water until sugar dissolves. Set aside.
Step 17: Once baked, brush tops immediately with the lemon syrup, transfer buns to a wire rack to cool.
Step 18: For an elegant finish, drizzle with melted white chocolate and garnish with fresh or freeze-dried raspberries before serving. Enjoy!
Servings and Timing
This Raspberry White Chocolate Babka Buns Recipe yields 8 generous servings — each bun feels like a special treat. Prep time is about 30 minutes, but keep in mind the dough needs about 3–4 hours total to proof with resting in the fridge, plus an additional 15–20 minutes of baking time. Overall, you’re looking at around 4 hours and 10 minutes from start to finish, mostly hands-off resting. It’s a perfect project for a relaxed morning or afternoon where you can let the dough work its magic while you do other things.
How to Serve This Raspberry White Chocolate Babka Buns Recipe
I love serving these babka buns warm or at room temperature, as the layers of raspberry and white chocolate really shine when slightly cooled but still fresh. They’re fantastic on their own with a cup of coffee or tea for a cozy breakfast or afternoon pick-me-up. For entertaining, I like to plate them alongside fresh fruit, perhaps a few whole raspberries or a berry compote, which makes for a vibrant and inviting presentation.
When I want something more indulgent, I pair these buns with a lightly whipped mascarpone or a dollop of crème fraîche to add a creamy contrast to the tender, sweet dough. They also pair beautifully with sparkling rosé or a lightly fruity white wine like a Riesling for brunches or festive gatherings—offering a delightful balance to the flavors. Garnishing with a drizzle of melted white chocolate and scattering freeze-dried raspberries on top not only adds visual appeal but enhances that fresh fruity pop with every bite.
If you’re serving these as part of a celebratory spread, I recommend slicing each bun into halves or thirds to allow guests to savor small portions. They’re perfect for sharing and are sure to become the centerpiece of your table. Serving at room temperature keeps the buns moist and the filling perfectly spreadable, but if you like, a gentle reheat in the oven for a few minutes brings back that lovely fresh-baked warmth and aroma.
Variations
One of my favorite things about this Raspberry White Chocolate Babka Buns Recipe is how versatile it can be. If white chocolate isn’t your preference, you can swap it for milk or dark chocolate, which pairs beautifully with the raspberries and offers a deeper, more intense sweetness. If fresh raspberries are out of season, frozen works wonderfully well, or you could experiment with other berries like blueberries or blackberries for a flavor twist.
If you’re looking for dietary modifications, I’ve experimented with vegan versions using plant-based milk and vegan butter substitutes, as well as an egg replacer in the dough. While it requires a bit more attention with kneading and proofing, the results are still delightful and just as tender. For gluten-free adaptations, using a blend of gluten-free flours designed for yeast breads works well, though the texture will be slightly different—denser but still delicious.
For a different cooking method, you can bake the dough braided on a parchment-lined baking sheet rather than in mini loaf pans for a more rustic babka style. Alternatively, turning this into rolls instead of buns is a great idea for smaller bites, perfect for parties or brunch buffets. Experimenting with swirling the filling more intensely for a marbled effect adds a beautiful visual and taste surprise as well.
Storage and Reheating
Storing Leftovers
I recommend storing any leftover babka buns in an airtight container at room temperature for up to 2 days to maintain their softness. If you prefer to keep them longer, wrapping each bun individually in plastic wrap before placing in an airtight container helps preserve freshness. Avoid refrigerating unless you plan to use them within a day, as refrigeration tends to dry out the bread.
Freezing
This Raspberry White Chocolate Babka Buns Recipe freezes beautifully! After baking and completely cooling the buns, wrap each snugly in plastic wrap and then place them in a freezer-safe bag or container. They can keep in the freezer for up to 2 months. Freezing is a fantastic option to enjoy freshly baked goodness anytime without the need to start from scratch.
Reheating
To reheat, I find gently warming the babka buns in a 325℉ (165℃) oven for about 8–10 minutes works wonders at restoring their softness and reactivating the melted filling inside. Avoid microwaving as it can make the bread rubbery or soggy. If you have frozen buns, thaw them at room temperature overnight, then reheat as described for the best texture. A light brush of butter before warming can add a beautiful sheen and extra richness.
FAQs
Can I use fresh raspberries instead of frozen in this Raspberry White Chocolate Babka Buns Recipe?
Absolutely! Fresh raspberries can be used, especially when they are in season. Just keep in mind fresh berries tend to have more water content, so gently simmering them down as in the recipe helps avoid excess moisture in the filling that could affect the texture.
Do I really need to refrigerate the dough for 2 hours?
I highly recommend it. The cold rest not only helps the dough develop more flavor but also firms it up, making it much easier to roll, spread, and shape later. Skipping this step might make shaping trickier and the final texture less tender.
Can I make the filling ahead of time?
Yes, the raspberry white chocolate filling can be made a day ahead and stored in the refrigerator. Just make sure to cover it well and stir it occasionally to keep the consistency smooth and spreadable before using.
What if I don’t have a stand mixer with a dough hook?
No worries! You can knead this dough by hand—it just takes a bit more elbow grease and time. Make sure to knead until the dough is smooth and elastic. The windowpane test is your best guide here to know when it’s ready.
Can I use this recipe to make one large babka instead of individual buns?
Definitely! Shaping the dough into a single large babka loaf works wonderfully. Just adjust the baking time accordingly—expect it to take longer in the oven, roughly 25 to 35 minutes, and keep an eye on the internal temperature to ensure it’s fully baked.
Conclusion
I really hope you give this Raspberry White Chocolate Babka Buns Recipe a try. It has become one of my most cherished baking projects, full of warmth, flavor, and that little touch of elegance that makes every bite feel like a celebration. Whether you’re baking it for yourself or to wow your family and friends, these buns bring a wonderful mix of sweetness and tartness wrapped up in soft, flaky dough that I know you’ll love just as much as I do.
