babka buns, roly's fudge

Vanilla Clotted Cream Fudge and Chocolate Babka Buns | Taste of the West Cookbook

17th June 2019
babka buns, roly's fudge

Last week we launched our new blog series where we will be sharing delicious recipes you can make using our fudge and fudge sauce. Last week we shared the first of the Taste of the West Country Cookbook recipes; Clotted Cream Fudge Brownies recipe, if you missed it you check it out here. This week we are sharing a Vanilla Clotted Cream Fudge and Chocolate Babka Buns recipe.

Pop into your local Roly’s Fudge Pantry to stock up on our fudge for these recipes and get baking these delicious desserts – we promise you won’t regret it.


Vanilla Clotted Cream Fudge and Chocolate Babka Buns

For the babka buns

babka buns, roly's fudge

Vanilla Clotted Cream and Chocolate Babka Buns

500g plain flour

30g caster sugar

1 tsp salt

7g dried yeast

Zest of 1 lemon

275ml full-fat milk

75g unsalted butter, room temperature

2 eggs, room temperature


For the filling

75g unsalted butter, cut into cubes

75g dark chocolate, broken into pieces

2 tsp icing sugar, sifted

2 tbsp cocoa powder, sifted

75g Vanilla Clotted Cream Fudge from Roly’s Fudge (cut into small pieces)

½ tsp sea salt flakes


For the glaze

75g caster sugar

75ml water

1 tsp vanilla extract


For the topping

75g Roly’s Vanilla Clotted Cream Fudge (cut into pieces)



To make the bun dough

  1. Place the milk and butter into a small pan, and gently heat until the butter has melted. Remove from the heat and set aside to cool until it’s lukewarm.
  2. Put the flour, sugar and lemon zest into a large bowl. Add the salt, keeping it to one side of the bowl, then add the yeast, keeping it to the other side, to prevent them from reacting too soon.
  3. Once the milk mixture is lukewarm, mix the dry ingredients together. Beat one egg in a cup with a fork and gradually add to the flour, along with the milk mixture, to form a dough (you might not need all the liquid).
  4. Knead the dough for about ten minutes until smooth and elastic, then rest it in a clean, oiled bowl. Cover with cling film and allow to rise for about an hour until doubled in size.

To make the filling

  1. Place the butter and chocolate into a small, heatproof bowl set over a pan of simmering water, heat until fully melted.
  2. Remove from the heat and use a small whisk to mix in the icing sugar, cocoa powder and salt flakes.
  3. Set aside until cooled and thickened to a spreadable consistency.

To assemble the buns

  1. Lightly flour a work surface and roll the dough out into a rectangle, roughly 20cm x 30cm. Using a sharp knife or pizza cutter, cut the dough through the middle lengthwise, to make two smaller rectangle-sized pieces.
  2. Spread the chocolate filling over the dough and crumble in a little of the fudge over the top. From the long side, carefully roll up the dough to form a tight cigar shape. Do this with both rectangles.
  3. Press the two ends together and twist.
  4. Make a loop with the twisted dough by grabbing the two ends and crossing them over each other.
  5. Push one end of the dough over the top of the dough into the hole in the middle and the other end underneath, so they both meet in the middle, forming a knot.
  6. Place on to a lined baking tray, leaving at least a 5 cm gap between each length, cover the tray lightly with some clingfilm, and set aside for about 45 minutes to 1 hour until risen.
  7. Preheat the oven to 190ºC/gas mark 5. When ready to bake, brush the buns with the remaining beaten egg. Bake for 20 minutes, or until golden brown.

To make the glaze and serve

  1. Boil the sugar and water together for a couple of minutes. Remove from the heat, then add the vanilla.
  2. While the buns are fresh from the oven, brush liberally with the glaze and sprinkle a few extra pieces of chopped fudge.
  3. Store in a sealed container for up to three days.



These recipes can also be found in the Taste of the West Country Cookbook here. In this cookbook chefs have developed recipes with the Taste of the West 2018 Award Winners, which we are proud to be a part of. If you’re vegan – keep an eye out on our social media channels for our blog post with all vegan recipes.


We look forward to seeing your recreations of our recipes, so don’t forget to tag us on our social media channels @rolysfudge on instagram, facebook and twitter. Let us know what recipes you would like to see next!