6 Chocolate Babka Buns

The chocolate custard swirled through the layers is what sets these apart from any babka I've had before — it stays soft and fudgy instead of drying out. That demerara syrup glaze on top gives the crust a subtle caramelized crunch I wasn't expecting.

Warmed one up for 20 seconds and the brioche pulled apart in soft, laminated layers. That demerara syrup brushed on top gives the edges a faint caramelized stickiness that I wasn't expecting. Six buns disappeared in two days at my house.

The demerara syrup brushed on top gives the crust this crackly, sticky finish that I wasn't expecting. Warmed one up for 15 seconds and the chocolate custard inside basically melted into the brioche layers. Already eyeing the last two in the box.